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Butterscotch Raisin Bread Pudding

Rated as 4.17 out of 5 Stars

"This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping."
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50 m servings 186
Original recipe yields 8 servings (1 - 8x8 inch dish)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
  3. Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

Nutrition Facts

Per Serving: 186 calories; 1.5 39.4 5.7 48 254 Full nutrition

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Read all reviews 3
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Made this for Christmas morning. I doubled it in a 9x13" pan because it looked so yummy. I used regular raisins, added about 1 tsp Cinnamon, and used about 1/2 c whole milk in place of the res...

This was fair at best. Rather bland. Needs lots of extras to work. Rum definetly would have helped some.

I enjoy this recipe. I just added rum extract and pecan to the recipe. and I made some salt pecan caramel to go on top. I will be making it again.