Toffee Bread Pudding with Brown Sugar Toffee SauceToffee Bread Pudding with Brown Sugar Toffee Sauce
Toffee Bread Pudding with Brown Sugar Toffee Sauce
Toffee Bread Pudding with Brown Sugar Toffee Sauce
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Recipe - Stillwater
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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
  1. Preheat oven to 325°F and coat a 9x13-inch dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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
4 whole eggs
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.49$0.21 each
5 egg yolk
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.49$0.21 each
1 1/2 cup brown sugar, divided
Essential Everyday Sugar, Light Brown, Pure
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.49$0.08/oz
2 cups whole milk
Cub Milk, Whole
Cub Milk, Whole, 0.5 Gallon
$2.29$4.58/gal
3 cups heavy cream, divided
Essential Everyday Whipping Cream, Heavy, 36% Milkfat
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$3.59$3.59/pt
1/2 cup butter, divided
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
1 tbsp vanilla extract
Watkins Vanilla Extract, Imitation
Watkins Vanilla Extract, Imitation, 2 Ounce
$2.69$1.35/oz
1/2 teaspoon salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1 loaf (14-16 oz.) day-old French bread, torn into 1-inch pieces (about 10 cups)
Cub Bakery French Bread
Cub Bakery French Bread, 1 Each
$2.99
3/4 cup toffee chips
Heath English Toffee Bits, Bits O' Brickle
Heath English Toffee Bits, Bits O' Brickle, 8 Ounce
$3.59$0.45/oz
3/4 cup chopped toasted pecans
Diamond of California Pecans, Chopped
Diamond of California Pecans, Chopped, 8 Ounce
$8.99$1.12/oz

Directions

  1. Preheat oven to 325°F and coat a 9x13-inch dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.