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Butterscotch Raisin Bread Pudding Recipe

Ingredients

1 cup butterscotch topping

1 1/4 cups white sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

1/2 teaspoon baking soda

1 egg white

1 1/2 teaspoons buttermilk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.

In a medium bowl, cream together butterscotch topping and 1/2 cup sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract, salt and flour. Mix in baking soda and the egg white, then stir in the mixture.

Pour into prepared pan. Sprinkle top with 1/2 teaspoon baking soda.

Bake in preheated oven for 40 minutes, until a toothpick inserted comes out clean.

To make the filling: In a small bowl, beat together 1/2 cup of flour and 1/2 cup of milk, then stir in 1/2 teaspoon of baking soda. Add other milk and flour; blend just until combined.

To make the filling: In a medium bowl, cream together 1/2 cup of flour and 1/2 cup of milk until smooth. Blend in the sugar mixture. Add the vanilla and salt and blend just until combined. Add the egg white and buttermilk, blend until just blended.

Comments

Potrono writes:

⭐ ⭐ ⭐ ⭐

I thought this was ok. I may make it again but would use fresh garlic instead of the powder and increase the cinnamon to 1.5 teaspoons. I used 1/2 tsp. cinnamon in the filling and 1/2 tsp. nutmeg in the middle.