Toffee Bread Pudding With Cinnamon Toffee Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Pudding
- 709.77 ml milk
- 4 eggs
- 177.44 ml sugar or 177.44 ml Splenda sugar substitute
- 3.69 ml ground cinnamon
- 9.85 ml coffee extract
- 3.69 ml vanilla extract
- 2.46 ml salt
- 1419.54-1537.83 1419.54-1537.83 ml Italian bread or 1419.54-1537.83 ml brioche bread, cut into 1/2-inch cubes
- 236.59 ml Skor English toffee bits or 236.59 ml heath almond toffee bits
-
Cinnamon Toffee Sauce
- 177.44 ml Skor English toffee bits or 177.44 ml heath almond toffee bits
- 78.78 ml whipping cream
- 0.61-1.23 ml ground cinnamon
directions
- Preheat oven to 350°F.
- Grease 13"x9"x2" baking pan.
- In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
- Stir in bread cubes, coating completely with liquid.
- Let soak for 10 minutes.
- Stir in 1/2 cup toffee bits.
- Pour into greased pan.
- Sprinkle remaining toffee bits on top.
- Bake until surface is set (40-45 minutes).
- Let cool 30 minutes.
- Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
- Cut pudding into squares, top with sauce and serve with ice cream.
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RECIPE SUBMITTED BY
littleturtle
United States