Coffee Toffee Bread Pudding
Indulge in the rich, decadent flavors of Coffee Toffee Bread Pudding, a dessert that’s equal parts comforting and sophisticated. This recipe transforms day-old bread into a luscious custard kissed with strong brewed coffee, warm cinnamon, and creamy vanilla, creating a dessert that’s delightfully fragrant. Topped with crunchy toffee bits, every bite boasts a perfect balance of sweetness and texture. Ideal for cozy gatherings or a special weekend treat, this bread pudding bakes to golden perfection in under an hour and can be served warm with a dusting of powdered sugar for an elegant final touch. Whether enjoyed on its own or paired with a dollop of whipped cream or a drizzle of caramel sauce, this show-stopping dessert will surely impress coffee and toffee lovers alike!
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (e.g. brioche, challah, or French bread)
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Strong brewed coffee (cooled)
- 0.75 cup Granulated sugar
- 4 Eggs
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Toffee bits
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a medium saucepan, combine the heavy cream, whole milk, and brewed coffee. Heat over medium-low until warm but not boiling. Remove from heat and set aside.
In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from cooking.
Pour the custard mixture evenly over the bread cubes in the baking dish, pressing down lightly with a spatula to ensure all the bread absorbs the liquid.
Sprinkle the toffee bits evenly over the top of the bread pudding.
Let the pudding sit for about 10 minutes to allow the bread to soak up the custard.
Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
Optionally, dust the top with powdered sugar before serving for a touch of sweetness and visual appeal.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 37.6 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
