Toffee Bread Pudding with Cinnamon Toffee Sauce
Indulge in the ultimate comfort dessert with this Toffee Bread Pudding with Cinnamon Toffee Sauce. Made with rich, custard-soaked cubes of brioche or challah and studded with sweet, crunchy toffee bits, this dessert bakes to golden perfection with a texture that's both soft and decadent. The magic doesn't stop there—it's crowned with a luxurious cinnamon toffee sauce, crafted from butter, cream, and brown sugar, delivering a warm, spiced caramel finish. Perfect for cozy evenings or festive gatherings, this dessert is a crowd-pleaser that's easier to make than it looks. Serve it warm and watch as every dreamy, sauce-drenched bite melts hearts.
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Recipe Information
Ingredients
- 8 cups Day-old bread (e.g., brioche or challah, cubed)
- 4 large Eggs
- 2 cups Milk
- 1 cup Heavy cream
- 1 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 cup Toffee bits
- 1 cup Unsalted butter
- 1 cup Brown sugar (for sauce)
- 1.5 cups Heavy cream (for sauce)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, and vanilla extract until well combined.
Add the cubed bread into the egg mixture. Toss gently to coat the bread thoroughly, and let it sit for 10 minutes to absorb the liquid.
Fold in the toffee bits, and then pour the bread and custard mixture into the prepared baking dish. Spread it out evenly.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until it is puffed and golden and the center is set.
While the bread pudding is baking, prepare the cinnamon toffee sauce. In a medium saucepan over medium heat, melt the butter and brown sugar. Stir constantly until the sugar dissolves and the mixture is smooth, about 3-4 minutes.
Slowly add the heavy cream while stirring, and bring the mixture to a gentle simmer. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the sauce from heat and stir in the ground cinnamon and salt. Let it cool slightly before serving.
Once the bread pudding is out of the oven, let it cool for 5 minutes. Serve warm with a generous drizzle of the cinnamon toffee sauce on top.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 85.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 431 mg | 9% | |
*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.
