• Cooking Time: 40-45
  • Servings: 12
  • Preparation Time:


  • 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)


  • 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.


Note: This dessert is best eaten the same day it is prepared.

Categories: Cake  Dessert  Pudding 

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