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BROWSE

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TOFFEE BREAD PUDDING WITH BROWN SUGAR TOFFEE SAUCE

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 10
INGREDIENTS
  • Bread Pudding
  • 4 whole eggs
  • 4 egg yolk
  • 3/4 cup dark brown sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/4 cup melted butter
  • 1 tbsp vanilla extract
  • 1/2 teaspoon salt
  • 1 loaf (14 to 16 oz)day-old French bread , cut or torn into 1-in. pieces (about 10 cups)
  • 3/4 cup toffee chips
  • 3/4 cup chopped toasted pecans
  • Sauce
  • 1 cup heavy cream
  • 1/4 cup salted butter
  • 3/4 cup brown sugar
DIRECTIONS

In a large bowl, whisk together the eggs, egg yolks and brown sugar. Stir in the milk, cream, melted butter, vanilla and salt. Add the bread cubes and toss to coat. Let sit for 20 minutes, stirring occasionally.

Meanwhile, preheat oven to 325?F and spray a 9x13-inch baking dish with cooking spray.

Gently stir 1/2 cup toffee chips and 1/2 cup pecans into the bread mixture and pour into the prepared baking dish. Spread evenly into the baking dish and scatter the remaining 1/4 cup toffee chips and 1/4 cup pecans over the top.

Place bread pudding on rimmed baking sheet and bake until custard has just set, and bread pudding is lightly browned and puffy, about 45 to 55 minutes. (Instant-read thermometer inserted into center of pudding should read 165 degrees.) Transfer to wire rack and let sit for 30 minutes.

While the pudding is cooling, make the sauce. Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to low and simmer for about 10 to 15 minutes until the sauce is slightly thickened