If you like butterscotch and you like bread pudding, it's your lucky day! I have combined these two delicious things to make a super easy dessert that is sure to butter up even the pickiest eaters.
Butterscotch Bread Pudding - Lori Monigold
Butterscotch Bread Pudding
Rated 4.0 stars by 4 users
Category
Dessert/BreakfastAuthor:
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Calories
400
If you like butterscotch and you like bread pudding, it's your lucky day! Phat Foodie of the Month, Lori Monigold have combined these two delicious things to make a super easy dessert that is sure to butter up even the pickiest eaters.
Ingredients
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1 loaf Real Phat Foods Grain Free Bread cubed
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1/4 cup butter
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1/2 golden sweetener*
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1 1/4 cup unsweetened nut milk**
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1/4 cup heavy whipping cream
Directions
BREAD PUDDING
Pre-heat oven to 350.
Grease a cast iron skillet or baking dish of choice with butter or oil of choice.
Place butter and golden sweetener in a pot and bring to a light boil over medium high heat. Reduce heat and allow to simmer for 2 minutes. Remove from heat.
In a separate bowl, mix nut milk with pudding packet until dissolved. Add the butter mixture and whisk until well incorporated.
Sprinkle half of the butterscotch baking chips over the cubed bread. Then pour the pudding mixture over the top of the cubed bread and butterscotch chips. Spread until evenly distributed.
Bake 20-25 minutes.
BUTTERSCOTCH DRIZZLE
While the bread pudding is baking, place heavy whipping cream in a pot and heat to just boiling. Remove from heat and pour over remaining butterscotch baking chips.
Whisk until smooth and allow to sit for 4-5 minutes to thicken.
Drizzle over baked bread pudding and ENJOY!!
Recipe Video
Recipe Note
* I used Sukrin Golden Sweetener
** I used unsweetened vanilla almond milk