This easy bread pudding is a contemporary take on an old classic will soon become a mainstay in your rotation. If you have bread, eggs, milk, and sugar, you have a simple, easy, delicious dessert. No butterfingers or baguette! No problem, because you can substitute other ingredients in your pantry. This goes great with this Cajun shrimp dish. You will have an impressive meal in less than an hour. While the pudding is baking you can make the shrimp.
Easy, inexpensive, and a show stopper!
What’s not to like? Use a basic custard recipe (below), add some sugar and get rid of your stale bread and the best part is to make it your own. I added crushed Butterfingers because I had them and made a simple Butterscotch sauce. Did I say simple? What about chocolate chips, heath bars, M&Ms, dried fruit, marshmallows. Think about Ben and Jerry’s ice cream. They turn everything into ice cream. Get rid of old donuts, coffee cake, muffins, hamburger buns.
Historians trace bread pudding back to the 11th or 12th century. In 13th century England, bread pudding was known as “poor man’s pudding,” . In the United Stated bread pudding is mainly associated with New Orleans where is usually served with some sort of sauce such as caramel, rum, or whiskey. It is also served in fine dining restaurants.
Crack 5 eggs, add 1 cup sugar, 1 tsp vanilla. Beat with a fork to combine. Add 3 cups of 1/2 and 1/2, stir it together and add bread cubes from one baguette. Let the bread soak for a couple minutes.
Pour it in a 9 by 13 pan sprayed with oil. Crush 1 cup of butterfingers and spread over the top. Bake in a 350 degrees oven for about an hour until golden.
This is a great dessert, also kids also love it. Serve it as part of a New Orleans themed menu with this easy great shrimp dish
Butterfinger Bread Budding
Simple Delicious Crowd Pleaser. You can substitute heath bar, chocolate chips, or whatever you want for the butterfingers
- 5 large eggs
- 3 cups 1/2 and 1/2 or milk (I like the richness of 1/2 and 1/2)
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1 baguette
- 1 cup chopped butterfingers
Easy Butterscotch
- 1/2 stick butter (4 tbls)
- 1/2 cup sugar
- 1 tsp molasses (can use 1/2 cup dark brown sugar)
- 1 tsp vanilla
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
Bread Pudding
Beat the eggs then add the 1/2 and 1/2, sugar, vanilla, and cinnamon
preheat oven to 350, grease or spay a 9 by 13 inch pan
cut up baguette into cubes and put in liquid mixture. Let sit for a couple minutes.
pour into the greased pan and sprinkle butterfingers over the top. let them sink in.
bake about 1 hour until golden and an inserted knife comes out clean
Easy Butterscotch
put all the ingredients in a saucepan over low and cook until thickened. Stir often.
About Chef Mark
I am a working Chef featured in the Washington Post and USA Today. Follow the blog for lots of tips and hacks. There will be one important tip per post to up your game.