- Coat full-size 5 cm (2 inch) deep hotel pan with cooking spray.
- In large bowl, using electric mixer, beat butterscotch pudding mix and coconut milk beverage on LOW speed for 30 seconds. Scrape down bowl to ensure pudding mix is dissolved. Beat on LOW speed for 6 minutes, or until thickened.
- Stir in cubed bread and raisins. Transfer to prepared pan. Cover pan with foil. Refrigerate for 1 to 2 hours or until bread is moist and softened.
- Preheat oven to 325°F (160°C).
- Bake for 45 minutes. Remove foil, then bake for 15 to 20 minutes or until set and topping is golden brown. Let stand for 15 minutes before serving.
- Scoop 125 mL warm bread pudding into each bowl. Garnish with 30 mL whipped topping.
- Desserts
Easy Butterscotch Bread Pudding
Prepared with Shirriff Instant Butterscotch Pudding Mix, this simple butterscotch and raisin bread pudding is moist, rich and flavourful.
Hands On: 30 minutes
Total Time: 1 hour 10 minutes (+ 1 hour 15 minutes standing time)
Makes: 50 – 125 mL servings
Ingredients
| 1 kg | Shirriff Instant Butterscotch Pudding Mix |
|---|---|
| 5 L | coconut milk beverage or preferred plant-based beverage |
| 6 L | cubed day-old dairy-free bread |
| 750 mL | raisins (soak in boiling water to soften if needed, strain well) |
| 1.75 L | non-dairy whipped topping |
