Carrot & Butterscotch Bread Pudding

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Old fashioned, warmly spiced bread pudding is a timeless recipe. Did you know that it was first known as a “poor man’s pudding” because it was made from stale, leftover bread? It was simply moistened in water and sweetened with sugar and spices. This custard-like mixture is now considered a rich, creamy, decadent dessert. Traditionally, bread pudding recipes are past down from generation to generation. We took our grandparents’ bread pudding recipe and gave it a twist by adding in the flavors of carrot and butterscotch. This fool-proof recipe retains its moisture without the typical water bath!

Ingredients:Carrot & Butterscotch Bread Pudding

  • 1 box spice cake
  • 1 box instant butterscotch pudding mix
  • 1 cup water
  • 2 cups shredded carrots
  • 3/4 cup olive oil
  • 4 eggs
  • 1 8 oz can crushed pineapple
  • 1 cup sour cream
  • 1/4 cream cheese frosting


Preheat oven to 250. Grease a casserole dish with non-stick spray. Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to the casserole dish. Cover and cook for four hours, until a toothpick comes out clean. Allow the bread pudding to cool for 15-20 minutes. Heat frosting in the microwave for 15-30 seconds until it turns into a glaze. Drizzle glaze across the top. Spoon dessert into bowls and serve immediately.

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  1. Vicki says:

    I LOVE bread pudding!!!!!

  2. Vicki says:

    Do you think this would work with fat free ingredients? I would probably eat the whole thing. :)

  3. Penny says:

    This looks soooo good! I love bread pudding – and this one has all my favorite flavors – comfort food at its best. Must try this at Easter. Love your blog!

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