Sticky Toffee Bread Butter Pudding
Indulge in the ultimate comfort dessert with this Sticky Toffee Bread Butter Pudding, a luxurious twist on the classic bread pudding recipe. Made with buttery brioche slices, soaked in a rich custard infused with the deep sweetness of pitted dates, this dish is elevated to new heights with a decadent homemade toffee sauce. Perfect for using up stale bread, this recipe combines velvety textures with caramelized flavors, creating a dessert that's irresistibly gooey and golden. Ready in just over an hour, it’s an ideal treat for cozy nights or festive gatherings. Serve it warm, drizzled with extra sticky toffee sauce, and pair it with a scoop of vanilla ice cream for a dessert that’s as show-stopping as it is comforting.
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Recipe Information
Ingredients
- 350 grams stale brioche bread
- 100 grams unsalted butter
- 3 large eggs
- 300 ml heavy cream
- 200 ml whole milk
- 100 grams brown sugar
- 2 teaspoons vanilla extract
- 150 grams pitted dates
- 150 ml water
- 0.5 teaspoons baking soda
- 150 grams dark brown sugar (for toffee sauce)
- 50 grams unsalted butter (for toffee sauce)
- 200 ml heavy cream (for toffee sauce)
- 0.5 teaspoons sea salt
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter.
Slice the stale brioche into thick slices, then cut each slice diagonally to form triangles. Lightly butter each slice on one side.
Arrange the buttered brioche triangles in the prepared dish, slightly overlapping them for a layered effect.
Combine the pitted dates and water in a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes until the dates are softened. Remove from heat and stir in the baking soda. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, 300 ml heavy cream, 200 ml whole milk, brown sugar, and vanilla extract until well combined.
Blend the softened date mixture into a smooth paste using an immersion blender or food processor, then stir it into the egg and cream mixture.
Pour the custard mixture evenly over the brioche slices, making sure they are well-soaked. Press down gently with a spatula to help absorb the liquid.
Allow the pudding to sit for 15 minutes to soak further, then bake in the preheated oven for 30–35 minutes, or until the top is golden and the custard is set.
While the pudding bakes, prepare the sticky toffee sauce. In a small saucepan, combine the dark brown sugar, 50 grams unsalted butter, and 200 ml heavy cream. Heat over medium-low heat, stirring, until the sugar has dissolved. Simmer gently for 3–4 minutes until thickened, then stir in the sea salt. Remove from heat.
Once the pudding is baked, remove it from the oven and allow it to cool slightly. Drizzle the sticky toffee sauce liberally over the pudding, reserving some for serving.
Serve warm with an extra drizzle of toffee sauce and, if desired, a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
5667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.4 g | 454% | |
| Saturated Fat | 207.0 g | 1035% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1615 mg | 538% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 549.6 g | 200% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 387.1 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 995 mg | 77% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2430 mg | 52% | |
*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.
