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6 to 6-1/2 cups (1/2-inch ) cubes French, Italian or sourdough bread
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
CINNAMON TOFFEE SAUCE
Sweetened whipped cream or ice cream
1. Heat oven to 350°F. Butter 13x9x2-inch baking pan.
2. Mix together milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely. Allow to stand 10 minutes. Stir in toffee bits. Pour into prepared pan.
3. Bake 40 to 45 minutes or until surface is set. Cool 30 minutes.
4. Meanwhile, make CINNAMON TOFFEE SAUCE, if desired. Cut pudding into squares; top with sauce and sweetened whipped cream or ice cream, if desired. 12 servings.
CINNAMON TOFFEE SAUCE: Combine 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits, 1/3 cup whipping cream and 1/8 teaspoon ground cinnamon in medium saucepan. Cook over low heat, stirring constantly, until toffee melts and mixture is well blended. (As toffee melts small bits of almond will remain.) About 2/3 cup sauce.
Note: This dessert is best eaten the same day it is prepared.
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