Steve Paul’s Butterscotch Bread Pudding

Desserts have a way of bringing comfort and joy, and few recipes capture that feeling better than bread pudding. Chef Steve Paul of Shadyside’s Acorn shares his unforgettable Butterscotch Bread Pudding—a rich, creamy dessert that’s perfect for the holiday season or any time you want to treat yourself. Made with brioche or challah, velvety custard, and a decadent butterscotch sauce, this recipe is pure indulgence.

Butterscotch Bread Pudding Recipe

What makes this bread pudding stand out is its balance of flavor and texture. The soft, custard-soaked bread pairs beautifully with the deep sweetness of butterscotch, while vanilla and cream add a luxurious finish. It’s a dish that feels festive, comforting, and elegant all at once. Whether you’re serving it at a holiday gathering or enjoying it as a cozy dessert at home, this Butterscotch Bread Pudding is sure to become a favorite.

Butterscotch Bread Pudding

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• Author: Steve Paul

Print Recipe

Description

This decadent butterscotch bread pudding layers toasted brioche cubes with a rich custard of cream, eggs, and sugar, then bakes until set and chilled. Topped with a velvety butterscotch sauce made from brown sugars, butter, cream, and vanilla, it’s a luxurious holiday dessert that blends comfort with indulgence.

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Ingredients

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Bread Pudding:

• 2 loaves Brioche or Challah
• 2 quarts Heavy Cream
• 2 quarts Half and Half
• 2 ea. Vanilla Bean
• 24 ea. Eggs
• 1 lb Dark Brown Sugar
• 1 C Granulated Sugar
• 1 ½ C Butterscotch Sugar

Butterscotch Sauce:

• 1 lb Dark Brown Sugar
• 1 lb Light Brown Sugar
• ½ lb Butter
• 1 ½ quart Heavy Cream
• 1 ½ ea. Vanilla Bean
• 1 ½ t Salt
• 1 t Black Pepper

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Instructions

Bread Pudding:

1. Dice brioche in 1’x1’ cubes. Toast in at 180 degrees in the oven- no color.
2. In pot add heavy cream, half and half and vanilla beans, bring to boil.
3. Off the heat add the sugar, dark brown sugar, and temper in the eggs.
4. Add the butterscotch sauce and strain through a chinois.
5. Cover the toasted brioche  with the cream liquid and let soak for 20 minutes.
6. Portion brioche mixture into serving containers, add butterscotch to the top of each.
7. Bake on a sheet pan with water at 350 degrees. Bake until set. Chill.

Butterscotch Sauce:

1. In pot melt dark brown sugar, light brown sugar, and butter and bring to boil.
2. After boiling add heavy cream, vanilla beans, salt and pepper.
3. After all ingredients are added bring to a boil.
4. Strain through a chinois and chill.

Recipe by Steve Paul

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