11 Delicious Butterscotch Raisin Bread Pudding Variations

Nothing says comfort food quite like a warm, gooey slice of butterscotch raisin bread pudding. Whether you’re looking to spice up your dessert menu or simply craving a sweet treat, these 11 variations will take your bread pudding game to the next level. From classic recipes to innovative twists, there’s something here for every home cook in North America to love. Keep reading to discover your new favorite!

Classic Butterscotch Raisin Bread Pudding

Yielded by the warmth of your kitchen, this Classic Butterscotch Raisin Bread Pudding emerges as a comforting embrace of sweet, custardy bread interlaced with plump raisins and a rich butterscotch sauce, promising to elevate any meal’s finale.

Ingredients

• 6 cups day-old bread, cubed (preferably brioche or challah for richness)
• 2 cups whole milk (for a creamier texture, substitute half with heavy cream)
• 4 large eggs, lightly beaten
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup raisins (soak in warm water for 10 minutes to plump up, then drain)
• 1/2 cup butterscotch chips (plus extra for topping)
• 2 tbsp unsalted butter, melted (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and cinnamon until well combined.
3. Add the bread cubes and raisins to the bowl, gently folding them into the milk mixture until all pieces are evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
4. Fold in the butterscotch chips, then pour the mixture into the prepared baking dish, spreading it out evenly.
5. Sprinkle additional butterscotch chips over the top for an extra layer of flavor and texture.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Just out of the oven, this bread pudding boasts a delightful contrast between the crispy top and the soft, custardy interior, with the butterscotch chips melting into pockets of gooey sweetness. Serve it warm with a drizzle of extra butterscotch sauce or a scoop of vanilla ice cream for an indulgent treat.

Butterscotch Raisin Bread Pudding with Vanilla Sauce

This indulgent Butterscotch Raisin Bread Pudding with Vanilla Sauce is a delightful twist on the classic dessert, offering a perfect balance of rich flavors and comforting textures. The combination of sweet butterscotch, plump raisins, and creamy vanilla sauce creates a dessert that’s both luxurious and homely.

Ingredients

• 6 cups day-old bread, cubed (preferably brioche or challah for richness)
• 1/2 cup raisins (soak in warm water for 10 minutes to plump up)
• 3/4 cup butterscotch chips (high-quality for better melting)
• 2 cups whole milk (substitute with half-and-half for extra creaminess)
• 3 large eggs (room temperature for even mixing)
• 1/2 cup granulated sugar (adjust based on sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (enhances all flavors)
• 1 tbsp unsalted butter, melted (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until well combined.
3. Add the bread cubes, raisins, and butterscotch chips to the bowl, gently folding to ensure all pieces are evenly coated with the egg mixture. Let sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
5. While the pudding bakes, prepare the vanilla sauce by combining 1 cup of milk, 1/4 cup sugar, and 1 tsp vanilla extract in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
6. Remove the bread pudding from the oven and let it cool for 10 minutes before serving. Drizzle with warm vanilla sauce just before serving.

The bread pudding emerges from the oven with a crispy golden top, giving way to a soft, custardy interior studded with melted butterscotch and juicy raisins. Serve it warm with an extra drizzle of vanilla sauce for a dessert that’s as visually appealing as it is delicious, perfect for a cozy night in or a special occasion.

Chocolate Chip Butterscotch Raisin Bread Pudding

Few desserts marry comfort and sophistication as effortlessly as this indulgent bread pudding, where the rich flavors of chocolate chips and butterscotch meld with the subtle sweetness of raisins, all enveloped in a custardy embrace.

Ingredients

• 4 cups day-old bread, cubed (French or brioche works best)
• 1 cup chocolate chips (semi-sweet recommended for balance)
• 1/2 cup butterscotch chips
• 1/2 cup raisins (soak in warm water for 10 minutes to plump)
• 2 cups whole milk (for a richer taste, substitute half with cream)
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly with butter or cooking spray.
2. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until fully combined.
3. Add the bread cubes to the bowl, pressing them down gently to ensure they’re fully submerged in the liquid mixture. Let sit for 15 minutes to allow the bread to absorb the custard.
4. Drain the raisins and fold them into the mixture along with the chocolate and butterscotch chips, distributing evenly.
5. Pour the mixture into the prepared baking dish, spreading it out to an even layer. Let it stand for 5 minutes before baking to ensure even cooking.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let cool for at least 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Serve this luscious bread pudding warm, perhaps with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra decadent touch. The contrast between the creamy interior and the slightly crisp top is utterly irresistible, making each bite a delightful experience.

Spiced Butterscotch Raisin Bread Pudding

Venture into the realm of comfort desserts with this Spiced Butterscotch Raisin Bread Pudding, a dish that marries the warmth of spices with the rich, caramel notes of butterscotch, all enveloped in a soft, custardy bread base. Perfect for those chilly evenings or as a decadent brunch centerpiece, this recipe promises to delight with every spoonful.

Ingredients

• 6 cups day-old bread, cubed (French or brioche works best)
• 2 cups whole milk (for a richer texture, substitute half with heavy cream)
• 3 large eggs
• 1 cup brown sugar, packed (light or dark, depending on preference)
• 1/2 cup butterscotch chips
• 1/2 cup raisins (soak in warm water for 10 minutes if too dry)
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Add the bread cubes to the bowl, pressing down gently to ensure they’re fully submerged in the liquid mixture. Let sit for 15 minutes to allow the bread to absorb the custard.
4. Fold in the butterscotch chips and raisins, distributing them evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
6. Let the bread pudding cool for at least 10 minutes before serving. This resting period helps the custard to set further, making it easier to slice.

Presenting a harmonious blend of textures, from the creamy interior to the slightly crisp top, this Spiced Butterscotch Raisin Bread Pudding is a testament to the beauty of simple ingredients transformed. Serve it warm with a drizzle of extra butterscotch sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Butterscotch Raisin Bread Pudding with Caramel Drizzle

Gracefully combining the rich, buttery flavors of butterscotch with the sweet chewiness of raisins, this bread pudding is a decadent treat that promises to delight. Topped with a luscious caramel drizzle, it’s a perfect blend of comfort and sophistication, ideal for any occasion.

Ingredients

• 4 cups day-old bread, cubed (preferably brioche or challah for richness)
• 1/2 cup butterscotch chips (high-quality for best flavor)
• 1/2 cup raisins (soaked in warm water for 10 minutes, then drained)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 3 large eggs (room temperature)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best results)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup caramel sauce (for drizzle, homemade or store-bought)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the bread cubes, butterscotch chips, and drained raisins, spreading them evenly in the prepared dish.
3. In another bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until well blended. Tip: Ensure the mixture is homogenous for a uniform texture.
4. Pour the milk mixture over the bread, pressing down lightly to ensure all pieces are soaked. Let it sit for 10 minutes to absorb. Tip: This step is crucial for a moist pudding.
5. Bake for 45-50 minutes, or until the top is golden and the center is set. Tip: A knife inserted should come out clean when done.
6. Remove from the oven and let cool slightly before drizzling with caramel sauce.

Now, this Butterscotch Raisin Bread Pudding with Caramel Drizzle offers a delightful contrast of textures, from the creamy interior to the slightly crisp top. Serve it warm with a scoop of vanilla ice cream for an extra indulgent dessert, or enjoy it as is for a comforting breakfast treat.

Nutty Butterscotch Raisin Bread Pudding

Meticulously crafted to delight the senses, this Nutty Butterscotch Raisin Bread Pudding combines the rich, caramelized flavors of butterscotch with the wholesome texture of nuts and the sweet chewiness of raisins, all enveloped in a custardy bread base that’s both comforting and sophisticated.

Ingredients

• 4 cups day-old bread, cubed (preferably brioche or challah for richness)
• 1/2 cup butterscotch chips (or caramel chips for a variation)
• 1/4 cup raisins (soaked in warm water for 10 minutes, then drained)
• 1/4 cup chopped walnuts (toasted lightly for enhanced flavor)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.
2. In a large bowl, combine the bread cubes, butterscotch chips, drained raisins, and toasted walnuts. Spread evenly in the prepared baking dish.
3. In another bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined. Pour this mixture over the bread mixture, pressing down lightly to ensure all bread pieces are soaked.
4. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard, occasionally pressing down with a spoon.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
6. Remove from the oven and let cool for 10 minutes before serving. This resting time helps the pudding to set further.

Best enjoyed warm, this bread pudding offers a delightful contrast between the crispy top layer and the soft, custardy interior. For an extra touch of indulgence, serve with a drizzle of warm butterscotch sauce or a scoop of vanilla ice cream.

Butterscotch Raisin Bread Pudding with Whiskey Sauce

Butterscotch raisin bread pudding with whiskey sauce is a decadent dessert that combines the comforting warmth of bread pudding with the rich, caramel-like flavors of butterscotch and a hint of whiskey for a sophisticated twist. Perfect for those who appreciate a dessert that balances sweetness with depth, this dish is a delightful end to any meal.

Ingredients

• 6 cups day-old bread, cubed (brioche or challah works best)
• 1 cup raisins (soak in warm water for 10 minutes to plump up)
• 2 cups heavy cream (for a lighter version, substitute half with whole milk)
• 1 cup brown sugar, packed (dark brown sugar preferred for deeper flavor)
• 4 large eggs (room temperature for better incorporation)
• 1/2 cup unsalted butter, melted (plus extra for greasing the dish)
• 1/4 cup whiskey (bourbon is a great alternative)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9×13 inch baking dish.
2. In a large bowl, whisk together the heavy cream, brown sugar, eggs, melted butter, whiskey, vanilla extract, and salt until well combined.
3. Add the bread cubes and raisins to the bowl, gently folding them into the custard mixture until all pieces are evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
5. While the pudding bakes, prepare the whiskey sauce by combining 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup heavy cream, and 2 tbsp whiskey in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
6. Remove the bread pudding from the oven and let it cool for 10 minutes before serving. Drizzle with the warm whiskey sauce just before serving.

Rich in flavor and texture, this butterscotch raisin bread pudding offers a delightful contrast between the soft, custardy interior and the slightly crisp top. Serve it warm with an extra drizzle of whiskey sauce for an indulgent treat that’s sure to impress.

Apple Cinnamon Butterscotch Raisin Bread Pudding

Zesty and comforting, this Apple Cinnamon Butterscotch Raisin Bread Pudding is a delightful twist on the classic dessert, blending the warmth of cinnamon and the sweetness of butterscotch with the tartness of apples and the chewiness of raisins for a truly indulgent experience.

Ingredients

• 4 cups day-old bread, cubed (preferably brioche or challah for richness)
• 2 cups whole milk (substitute with half-and-half for extra creaminess)
• 3 large eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup butterscotch chips
• 1 medium apple, peeled and diced (Granny Smith recommended for balance)
• 1/4 cup raisins
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
3. Add the bread cubes to the bowl, pressing them down gently to ensure they’re fully submerged in the liquid mixture. Let sit for 10 minutes to allow the bread to absorb the liquid.
4. Fold in the diced apple, raisins, and butterscotch chips, distributing them evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly. Let it stand for an additional 5 minutes to ensure the bread has absorbed all the liquid.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
7. Remove from the oven and let cool for at least 10 minutes before serving. This allows the pudding to set further and makes it easier to slice.

Unbelievably moist and rich, this bread pudding offers a perfect balance of flavors and textures, with the apples adding a slight crunch and the butterscotch chips melting into gooey pockets of sweetness. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra decadent treat.

Butterscotch Raisin Bread Pudding with Cream Cheese Frosting

Zesty and indulgent, this Butterscotch Raisin Bread Pudding with Cream Cheese Frosting is a delightful twist on a classic dessert, combining the rich flavors of butterscotch and plump raisins with the creamy tang of frosting for a truly unforgettable treat.

Ingredients

• 6 cups day-old bread, cubed (stale bread absorbs better)
• 1 cup raisins (soak in warm water for plumpness)
• 1/2 cup butterscotch chips (plus extra for garnish)
• 3 large eggs (room temperature for even mixing)
• 2 cups whole milk (for richness, can substitute half-and-half)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (adds warmth)
• 8 oz cream cheese, softened (easier to blend)
• 1/4 cup unsalted butter, softened (for smooth frosting)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 tsp lemon juice (brightens the frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the bread cubes, drained raisins, and butterscotch chips, spreading them evenly in the prepared dish.
3. In another bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and cinnamon until well blended. Pour this mixture over the bread, pressing down gently to ensure all pieces are soaked.
4. Let the mixture sit for 10 minutes to allow the bread to fully absorb the liquid, ensuring a moist pudding.
5. Bake for 45-50 minutes, or until the top is golden and the center is set. A knife inserted should come out clean.
6. While the pudding cools slightly, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and lemon juice, continuing to beat until the frosting is fluffy.
7. Spread the frosting over the warm pudding and sprinkle with additional butterscotch chips for extra texture and flavor.

The pudding emerges from the oven with a custard-like interior and a slightly crisp top, perfectly complemented by the creamy frosting. Serve it warm for a comforting dessert or chilled for a firmer texture that highlights the butterscotch’s richness.

Pumpkin Spice Butterscotch Raisin Bread Pudding

Delightfully comforting and rich in flavor, this Pumpkin Spice Butterscotch Raisin Bread Pudding is a harmonious blend of autumnal spices and sweet, creamy butterscotch. Perfect for a cozy evening or a festive gathering, it’s a dessert that promises to warm the heart and satisfy the sweetest of cravings.

Ingredients

• 6 cups day-old bread, cubed (preferably brioche or challah for richness)
• 1 1/2 cups whole milk (for creaminess, can substitute with half-and-half)
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• 1/4 cup butterscotch chips (plus extra for topping)
• 1/4 cup raisins (soak in warm water for 10 minutes to plump up)
• 3 large eggs
• 2 tsp pumpkin spice blend (adjust to taste)
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the milk, heavy cream, sugar, pumpkin puree, eggs, pumpkin spice, vanilla extract, and salt until fully combined.
3. Add the bread cubes to the mixture, pressing down gently to ensure they’re fully soaked. Let sit for 15 minutes to absorb the liquid.
4. Fold in the butterscotch chips and drained raisins, distributing evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish and sprinkle additional butterscotch chips on top for extra sweetness.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
7. Remove from the oven and let cool for at least 10 minutes before serving to allow the pudding to set further.

Silky and moist with a delightful contrast of textures, this bread pudding is best served warm, perhaps with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch. The interplay of pumpkin spice and butterscotch creates a dessert that’s both nostalgic and excitingly new.

Butterscotch Raisin Bread Pudding with Fresh Berries

Venturing into the realm of comforting desserts, this butterscotch raisin bread pudding emerges as a luxurious treat, perfectly balanced with the tartness of fresh berries for a delightful contrast.

Ingredients

• 4 cups day-old bread, cubed (brioche or challah recommended for richness)
• 1/2 cup raisins (soak in warm water for 10 minutes to plump)
• 2 cups whole milk (for creamier texture)
• 3/4 cup heavy cream
• 3/4 cup brown sugar (packed, for deep flavor)
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup butterscotch chips
• 1 cup mixed fresh berries (for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter.
2. In a large bowl, whisk together milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
3. Add bread cubes and raisins to the bowl, pressing down gently to ensure all pieces are soaked in the liquid mixture. Let sit for 15 minutes to absorb.
4. Fold in butterscotch chips, distributing evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading evenly. Bake for 45-50 minutes, or until the top is golden and the center is set but slightly wobbly.
6. Remove from oven and let cool for 10 minutes before serving. Top with fresh berries just before serving.

Lusciously creamy with pockets of melted butterscotch and plump raisins, this bread pudding offers a symphony of textures. Serve warm with a drizzle of caramel sauce for an extra indulgent touch, or enjoy it as is for a perfectly balanced dessert.

Conclusion

Nothing brings comfort like a warm slice of butterscotch raisin bread pudding, and with these 11 variations, there’s a perfect recipe for every taste. We hope you’re inspired to try one (or more!) and share your baking adventures with us. Don’t forget to leave a comment with your favorite and pin this article to your Pinterest board for your next cozy baking day. Happy cooking!