Apple Butterscotch Bread Pudding

Photo: psfreeman

This bread pudding, featuring apples and walnuts, uses a unique combination of cinnamon and butterscotch chips to create a wonderful flavor. From Sally Sibthorpe: Shelby Township, Michigan. Recipe published in Simple & Delicious January/February 2008.

Yield: 12 servings
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  • 1/4 cup(s) butter, cubed
  • 2 cup(s) chopped peeled tart apples
  • 1/3 cup(s) packed brown sugar
  • 8 cup(s) cubed French bread
  • 1/2 cup(s) butterscotch chips
  • 1/2 cup(s) cinnamon baking chips
  • 1/2 cup(s) chopped walnuts
  • 4 eggs
  • 3 cup(s) half-and-half cream
  • 1 teaspoon(s) pure vanilla extract
  • Additional cinnamon baking chips, melted, optional


  1. • In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.
  2. • Place bread cubes in a greased 13-in. x 9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture.
  3. • Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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