*Time Warning. This dish has to sit for 2 hours in the fridge after preparing it.*

I would like to announce that this recipe is from the bag of a Presidents Choice bag of Texas style raisin bread. I have it cut out, this crazy, wonky little plastic piece of floppy recipe, and am translating it for you here.

Let me assure you, that following a recipe from a bread bag is one of the more challenging things I have tried. It crinkles. It wrinkles. Your husband tries to clean it up and throw it in the recycling, which has the consequence of you shrieking like a harpy “If I don’t find that blasted plastic bag, none of you are getting dessert tonight!” Which, in my house, was taken as a very serious threat and the bag was immediately produced.

And thus, so was the pudding.


6 tbsp butter

12 slices of cinnamon raisin toast, Texas toast thickness

1/3 cup white sugar

4 large eggs

2 1/4 cups 10% cream

1 tsp vanilla

1/4 cup Butterscotch Dessert topping


If your hips just gained an inch just from looking at this pic, I apologize in advance. The top button of my jeans kept wanting to pop open, as I put the butter in the container….the cream in the cup…. the bread..I felt my waistline expanding.

Sorry. There’s no turning back now. Hang on to your belts.

Take one measly teaspoon and grease the 8×8 baking pan.

Take all those lovely pieces of bread and remove the crusts.

Take the remaining butter and butter one side of each piece of bread, just go and slather that goodness on! Mmmmm. Salty butter goodness.

Then layer them in the pan like thus. At least I think its thusly. The directions on my piece of plastic say “arrange in prepared dish, overlapping them so they look like one layer”.

So. Does this look like one layer to you? It did to me. Seriously. It took me a good 10 minutes of cursing under my breath to figure it out. Overlapping…yet one layer…one…layer overlapping…

Whisk the sugar, eggs, cream and vanilla until well blended. I scoffed at the directions which told me to whisk the ingredients “in a bowl”. Do I need to say that to anyone out there? Please. Don’t mix these on a plate. Ok?

Pour the ingredients from your bowl all over the bread that you arranged, of course, to be overlapping in one layer.

This part makes me happy. Take that Butterscotch topping that you have been sneakily snacking on, and pour it over. Heck, go for 1/3 cup if you really want to be a rebel.

Cover the pan with foil, and place in the fridge. I only had room beside my husbands beer. Grasshopper ale. Brewed here in Alberta! Gotta support local business, you know.

After the two hours are up, its time to preheat the oven to 350. When its ready, pop that pan full of fatty goodness in.

When its all beautiful and browned on top, plus you can stick a knife in and pull it out clean, its done!

Dish it out, let it cool, and enjoy! My son gave me rave reviews, “Mom, you make the best desserts ever!” when he tasted this one. It isn’t as sweet as one would suppose. Rich, but not sweet. You can also *ahem* add a little more of that butterscotch sauce on top when serving, for that extra little zing.