This bread pudding is a rich, indulgent dessert that combines toasted biscuit pieces, creamy ice cream, and layers of toffee and butterscotch sauce. With a satisfying texture and sweet, buttery flavors, this dessert is perfect for gatherings or any special occasion. This recipe may look elaborate, but with the right steps and a bit of patience, you’ll be able to create a luscious, custard-soaked pudding that’s worth every bit of the effort. Here's how to make it:
Ingredients and Equipment
For the Bread Pudding:
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2 bags of Heath Bar crumbles (or another toffee-based candy)
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2 cups of butterscotch sauce (recipe provided below)
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5 pounds of toasted biscuits, torn into quarter-sized pieces
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10 egg yolks
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3.15 liters of vanilla ice cream
For the Butterscotch Sauce:
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½ pound unsalted butter
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2 cups packed dark brown sugar
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2 teaspoons large-flake salt
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2 cups heavy cream
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¾ tablespoon vanilla extract
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¾ tablespoon bourbon (optional, but adds depth)
Instructions
Step 1: Prepare the Butterscotch Sauce
The sauce should be made first, as it needs to cool overnight for the flavors to meld. This homemade butterscotch sauce is the highlight of this bread pudding, providing a silky sweetness and hint of caramel.
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In a medium saucepan, combine the unsalted butter, packed dark brown sugar, and salt. Stir over medium heat until the butter melts and the sugar begins to dissolve.
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Gradually add the heavy cream while continuing to stir, then add the vanilla extract and bourbon if using.
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Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes until it thickens slightly.
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Remove from heat, cool to room temperature, and then refrigerate the sauce overnight to let the flavors develop.
Step 2: Prepare the Biscuits
The biscuits act as the base for this pudding, providing a sturdy texture that holds up well to the custard and toppings.
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Shred the biscuits into small, quarter-sized pieces, ensuring they are roughly even for even toasting.
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Spread them on a baking sheet and toast in a 185°F oven until completely dried through. This toasting process can take about 30–45 minutes but may vary, so check frequently.
Step 3: Assemble the Bread Pudding
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First Layer: Spread a layer of toasted biscuit pieces evenly across the bottom of your baking dish. Sprinkle half of one bag of Heath Bar crumbles evenly over the biscuits, then drizzle with 1 cup of the prepared butterscotch sauce.
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Add enough vanilla ice cream to cover this first layer, creating a creamy base that will melt and add flavor as it bakes.
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Second Layer: Repeat the same steps as above: spread more toasted biscuits, top with the remaining Heath Bar crumbles and butterscotch sauce, and another layer of vanilla ice cream.
Step 4: Soak the Layers
Cover the assembled layers with aluminum foil and let the dish soak for a full 24 hours in the refrigerator. This overnight soak allows the ice cream to infuse the biscuits with flavor, giving the pudding its rich, custard-like consistency.
Step 5: Bake the Bread Pudding
After the soaking period, preheat the oven to 225°F. Place the covered dish in the oven and bake for 4 hours, allowing the low heat to gradually set the custard without drying out the pudding. Once baked, let the pudding rest overnight at room temperature, which helps the flavors settle and develop further.
Step 6: Serve the Bread Pudding
Cut the pudding into squares or scoop it out for serving. Serve warm or cold, depending on preference, with an extra drizzle of butterscotch sauce or a scoop of ice cream for a true dessert indulgence.
Tips and Serving Suggestions
This bread pudding can be served as a warm, comforting dessert or enjoyed cold as a custardy treat. The contrast of the soft pudding with the crunchy Heath Bar crumbles creates a satisfying texture, while the butterscotch adds an irresistible sweetness.
This dessert is perfect for sharing at parties or as a make-ahead treat since it improves in flavor after resting overnight. Adding a dollop of whipped cream or vanilla ice cream on the side makes it an even richer treat.
