Toffee Bread Pudding Recipe
SKILL LEVEL : IntermediatePREP TIME : 20 Minutes
|3 cups||milk (750 mL)|
|3/4 cup||granulated sugar (175 mL)|
|3/4 tsp||ground cinnamon (4 mL)|
|3/4 tsp||vanilla extract (4 mL)|
|1/2 tsp||salt (2 mL)|
|6 cups||1/2-inch (1 cm) cubed French, Italian or sourdough bread (1.5 L)|
|1 1/3 cups||CHIPITS SKOR Toffee Bits (325 mL)||Sweetened whipped cream or ice cream (optional)||OPTIONAL CINNAMON TOFFEE SAUCE:|
|3/4 cup||CHIPITS SKOR Toffee Bits (175 mL)|
|1/3 cup||whipping cream (75 mL)|
- 1. Preheat the oven to 350°F (180°C). Butter a 9 x 13-inch (3.5L) baking pan.
2. Whisk milk with eggs, sugar, cinnamon, vanilla and salt in a large bowl. Add bread and toss to coat evenly; let stand for 10 minutes. Stir in toffee bits. Pour mixture into prepared pan.
3. Bake for 40 to 45 minutes or until surface is set; cool for 30 minutes. Cut pudding into squares; top with Cinnamon Toffee Sauce (see below), whipped cream or ice cream (if using). Makes 12 servings.
4. Optional Cinnamon Toffee Sauce: Combine toffee bits with cream and cinnamon in a saucepan set over low heat. Cook, stirring constantly, until toffee melts and mixture is well combined.
Makes 2/3 cup (150 mL).
� This dessert is best eaten the same day it is prepared.