Butterscotch Bread Pudding

Carla Wardin, Truth or Dairy

This recipe comes from Carla Wardin of St. John’s, Michigan. She and her husband Kris are both fifth-generation dairy farmers. Kris manages the farm while Carla focuses on dairy promotion and education, while balancing the schedule of their three boys – Ty, Cole and Max. She also teaches swimming lessons and Sunday school, enjoys running and blogs about farm life at Truth or Dairy.

I didn’t eat bread pudding until I was an adult. I was at a jazz festival in Colorado, and it was one of the food choices. It sounded interesting to me, so I gave it a shot – and fell in love. I’ve had it in many different states and restaurants over the years, and this is my favorite recipe for it. No raisins, nothing crunchy – just fantastic sweetness and softness.

It’s turned into my go-to gift food. I use it to welcome people to the neighborhood, celebrate the birth of babies, and give as a thank you. It uses ingredients that can usually be found in the house, it always turns out perfectly, and it’s a wonderful comfort food. It can be eaten warm as a dessert, or cold … as breakfast! No jazz listening required.

Butterscotch Bread Pudding

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 12

Butterscotch Bread Pudding


  • 1 loaf French bread, torn into pieces
  • 4 cups milk
  • 2 cups brown sugar
  • 1/2 cup (1 stick) butter, melted
  • 3 eggs beaten
  • 2 teaspoons vanilla
  • 1 cup butterscotch chips


  1. Butter a 9x13-inch baking dish. Heat oven to 350°F.
  2. In bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips. Mix well until bread is wet. Pour into prepared dish.
  3. Bake 50 minutes, until nearly set. It should have a pudding wiggle to it. Serve warm or cold.

Recipe courtesy of Michigan Milk Producers Association

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