Toffee Bread Pudding with Brown Sugar Toffee Sauce
Recipe - Stillwater
Toffee Bread Pudding with Brown Sugar Toffee Sauce
Prep Time30 Minutes
Servings8
Cook Time55 Minutes
Ingredients
4 whole eggs
5 egg yolk
1 1/2 cup brown sugar, divided
2 cups whole milk
3 cups heavy cream, divided
1/2 cup butter, divided
1 tbsp vanilla extract
1/2 teaspoon salt
1 loaf (14-16 oz.) day-old French bread, torn into 1-inch pieces (about 10 cups)
3/4 cup toffee chips
3/4 cup chopped toasted pecans
Directions
- Preheat oven to 325°F and coat a 9x13-inch dish with cooking spray.
- Melt 1/4 cup butter in a small microwave-safe bowl. In a large bowl, whisk the eggs, egg yolks and 3/4 cup brown sugar. Stir in the milk, 2 cups cream, 1/4 melted butter, vanilla, and salt. Add bread cubes and toss to coat. Let sit for 20 minutes, stirring occasionally.
- Gently stir 1⁄2 cup each toffee chips and pecans into the bread mixture and pour into the prepared baking dish. Spread evenly and scatter the remaining 1/4 cup each toffee chips and pecans on top.
- Place the dish on a rimmed baking sheet; bake until custard has just set, and bread pudding is lightly browned and puffy, about 45-55 minutes. (Instant-read thermometer inserted into center should read 165°F.) Transfer to wire rack and cool for 30 minutes.
- To make the sauce, combine 1 cup heavy cream, 1/4 cup butter, and 3/4 cup brown sugar in a medium saucepan over medium heat. Bring to a boil, stirring constantly. Reduce to low and simmer 10-15 minutes until the sauce is slightly thickened.
30 minutes
Prep Time
55 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.99$0.09/oz
Cub Milk, Whole, 0.5 Gallon
FREE Cub White Milk Half Gallon when you buy FIVE (5) participating items in a single transaction
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$2.29$4.58/gal
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$3.59$3.59/pt
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.49$1.12 each
Watkins Vanilla Extract, Imitation, 2 Ounce
$2.49 was $2.69$1.25/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Cub Bakery French Bread, 1 Each
$2.99
Heath English Toffee Bits, Bits O' Brickle, 8 Ounce
$3.99$0.50/oz
Diamond of California Pecans, Chopped, 8 Ounce
$8.99$1.12/oz
Directions
- Preheat oven to 325°F and coat a 9x13-inch dish with cooking spray.
- Melt 1/4 cup butter in a small microwave-safe bowl. In a large bowl, whisk the eggs, egg yolks and 3/4 cup brown sugar. Stir in the milk, 2 cups cream, 1/4 melted butter, vanilla, and salt. Add bread cubes and toss to coat. Let sit for 20 minutes, stirring occasionally.
- Gently stir 1⁄2 cup each toffee chips and pecans into the bread mixture and pour into the prepared baking dish. Spread evenly and scatter the remaining 1/4 cup each toffee chips and pecans on top.
- Place the dish on a rimmed baking sheet; bake until custard has just set, and bread pudding is lightly browned and puffy, about 45-55 minutes. (Instant-read thermometer inserted into center should read 165°F.) Transfer to wire rack and cool for 30 minutes.
- To make the sauce, combine 1 cup heavy cream, 1/4 cup butter, and 3/4 cup brown sugar in a medium saucepan over medium heat. Bring to a boil, stirring constantly. Reduce to low and simmer 10-15 minutes until the sauce is slightly thickened.