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Individual Bread Pudding With Butterscotch Sauce


bread pudding cup with butterscotch sauce

Individual Bread Pudding With Butterscotch Sauce

D. Rattray
The great thing about making this bread pudding in individual cups is that you can customize them. Sprinkle bread pudding cups with cinnamon or nutmeg, or stir spices into the custard mixture. For a change, spoon a teaspoon of jam into the bottom of the custard cup before adding the pudding mixture. A delicious bread pudding, served with butterscotch sauce or your favorite dessert sauce.


  • 1 1/2 cups half-and-half
  • 1/2 cup light brown sugar
  • 2 tablespoons butter
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups torn fresh French bread, white only, no crusts
  • cinnamon or nutmeg
  • raisins, optional


Combine in a saucepan, the half-and-half, brown sugar, and butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.

Meanwhile, whisk eggs and vanilla extract until well blended. Quickly whisk in the hot mixture until well blended. Add bread crumbs and let soak while oven is preheating. If desired stir some raisins in, or add a few raisins to some of the individual cups.

Preheat oven to 350°.

Pour bread pudding mixture into 4 generously buttered 6-ounce custard cups then set in a shallow baking pan. Tip: Put a teaspoon of jam in the bottom of the custard cup before adding pudding mixture, if desired, and you'll have a fruit topping. Sprinkle custard with cinnamon or nutmeg and gently stir into the mixture. Place on center oven rack and add about 1/4 to 1/2-inch of very hot water to the baking pan. Bake for 35 minutes, or until a knife inserted in center comes out clean.

Gently loosen edge with a knife then unmold warm bread pudding onto plates. Drizzle with butterscotch sauce, a vanilla sauce, or your own favorite, if desired.
Makes 4 generous servings.

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