Recipes
TOFFEE BREAD PUDDING
Toffee Bread Pudding
Note: This dessert is best eaten the same day it is prepared.
This recipe goes with: Cinnamon Toffee Sauce
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PrintINGREDIENTS
- Cooking Time: 40-45
- Servings: 12
- 3 cups milk
- 4 eggs
- 3/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 6 to 6-1/2 cups (1/2-inch ) cubes French, Italian or sourdough bread
- 1-1/3 cups (8 oz. pkg.) Heath Bits o' Brickle Toffee Bits
- Cinnamon Toffee Sauce(optional, recipe follows)
- Sweetened whipped cream or ice cream (optional)
DIRECTIONS
Heat oven to 350 F. Butter 13x9x2-inch baking pan.
Mix together milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk.
Stir in bread cubes, coating completely.
Allow to stand 10 minutes.
Stir in toffee bits.
Pour into prepared pan.
Bake 40 to 45 minutes or until surface is set. Cool 30 minutes.
Meanwhile, make Cinnamon Toffee Sauce, if desired. Cut pudding into squares; top with sauce and sweetened whipped cream or ice cream, if desired. 12 servings.
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