Butterscotch Egg Pudding

Butterscotch Egg Pudding
Makes:
8 servings
Prep Time:
30
minutes
Total Time:
75
minutes
based on
7 reviews
A blending of butter, brown sugar and raisins create this luscious butterscotch flavored dessert.

In this recipe:


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Ingredients:

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 3 cups fresh bread crumbs
  • 1/2 cup packed dark brown sugar
  • 1/4 cup (1/2 stick) butter
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • Sweetened whipped cream (optional)

Directions:

PREHEAT oven to 350º F. Grease 11 x 7-inch baking dish.

COMBINE evaporated milk and water in top of a double-boiler and scald over rapidly boiling water. Remove from heat. Stir in bread crumbs, brown sugar and butter. Cool to room temperature.

BEAT eggs in a large bowl until well mixed. Add raisins, cinnamon and salt; mix well. Stir in bread crumb-milk mixture; beat slightly. Pour into prepared baking dish. Place baking dish in large pan; fill pan with warm water to about 1-inch depth.

BAKE 40 to 45 minutes or until knife inserted in center comes out clean. Serve immediately with whipped cream.


Reviews:

Review This Recipe
  •  Star(s)

    Lots of comments

    Pamela Weiner from ARLINGTON, TX

    I made this for a holiday party and eveyone loved it!

  •  Star(s)

    Butterscotch Egg Pudding

    Alice Keeney from STRONGSVILLE, OH

    This is delicious. I don't usually care for bread puddings, but I made this one for my sister who loves them. I will definitely make it again.

  •  Star(s)

    Butterscotch Egg Pudding

    Patricia Herrick from GOLD CREEK, MT

    I didn't realize I should have filed this under bread puddings, which I really do like. It is very good,as well as quick to prepare,as I always have a supply of bread crumbs in my freezer. Yummy! Yummy!

  •  Star(s)

    Butterscotch egg pudding

    Phyllis Minich from BUTLER, PA

    My husband loves bread puddings. My mother always made it for him. Since she really didn't have a recipe I wasn't able to make it for him since she passed away. So found this and gave it a try last night for dessert. He loved it. He had some for breakfast this morning. Thanks so much, it brought back wonderful memories of my Mom. I have found the best recipes at this site. Keep them coming.

  •  Star(s)

    Butterscotch Egg Pudding

    tray s from San Jose, CA

    So creamy and butterscotch-y! A definite favorite in my household.

  •  Star(s)

    Yummy bread pudding

    Diane McKee from Chesterfield, VA

    This turned out quit rich and delicious. I usually don't care for bread pudding, but this one was much better than most! I made it for my father and it was a big hit!

  •  Star(s)

    Butterscotch Egg Pudding

    margaret philpott from newport news, va

    This dessert was hard to make but the finished product was so tasty. You need a lot of time when making it. I just love butterscotch so I would make it again.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 110mg (36% of DV)
  • Sodium: 490mg (20% of DV)
  • Carbohydrates: 55g (18% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 26g
  • Protein: 11g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Butterscotch Egg Pudding

Ingredients

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 3 cups fresh bread crumbs
  • 1/2 cup packed dark brown sugar
  • 1/4 cup (1/2 stick) butter
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • Sweetened whipped cream (optional)

 

Directions

PREHEAT oven to 350º F. Grease 11 x 7-inch baking dish.

COMBINE evaporated milk and water in top of a double-boiler and scald over rapidly boiling water. Remove from heat. Stir in bread crumbs, brown sugar and butter. Cool to room temperature.

BEAT eggs in a large bowl until well mixed. Add raisins, cinnamon and salt; mix well. Stir in bread crumb-milk mixture; beat slightly. Pour into prepared baking dish. Place baking dish in large pan; fill pan with warm water to about 1-inch depth.

BAKE 40 to 45 minutes or until knife inserted in center comes out clean. Serve immediately with whipped cream.

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