Butter Pecan Bread Pudding


  • 1 teaspoon butter for greasing pan
  • 3 cups (about 4 ounces) cubed egg bread, such as brioche, challah or favorite egg bread (with raisins if desired)
  • 1/2 cup butterscotch chips
  • 1/2 cup coarsely chopped pecans, divided
  • 1 cup whole milk
  • 1/3 cup packed light brown sugar
  • 2 large eggs


  1. Heat the oven to 400 degrees F. Generously butter a 9-inch pie pan; set aside.
  2. Place the bread cubes in the prepared pan.
  3. Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
  4. In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
  5. Meanwhile, beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
  6. Pour the custard evenly over the bread.
  7. Sprinkle with the remaining 1/4 cup of nuts.
  8. Bake until the pudding is puffed and crusty on top, about 25 minutes.
  9. Remove from the oven and serve warm.

Makes 6 servings.

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