Tuesday, August 4, 2009

Cinnamon Toffee Bread Pudding

This recipe is adapted from a Hershey recipe. It's perfect for using leftover pieces of toffee once I have packaged orders for shipping. The original recipe calls for Heath Bits that can be found in the baking aisle next to the chocolate chips. A bread like brioche makes it extra special. Toasting the bread helps it hold up better. Very easy dessert to prepare!

Give Peas A Chance Cinnamon Toffee Bread Pudding

3 cups milk
4 eggs
1/2 cup brown sugar
1/4 cup sugar
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp salt
1/2 tsp nutmeg
6 1/2 cups cubed bread- French, Italian, Brioche, Crescent
1- 1/3 cups (8oz) Toffee, Heath bar or Heath Toffee Bits

Cinnamon Toffee Sauce- recipe below
Whipped Cream
Ice cream

Heat oven to 350. Toast bread cubes on a baking sheet until lightly browned. Set aside. In a large bowl place all ingredients except toffee and whisk. Gently stir in bread cubes, place a piece of plastic wrap on top of the mixture, top it with a plate. Weight the top of the plate with a canned good. Let it sit for 10 minutes. Fold the toffee into the bread mixture. Pour into a 13x9x2 buttered baking dish. Bake until set 40-45 minutes.

Cinnamon Toffee Sauce
3/4 cup Toffee crushed or Heath bits
1/3 cup whipping cream
Pinch of salt
3/4 tsp cinnamon

Combine ingredients in a saucepan and heat over medium-low heat. Stir constantly until toffee is melted, if using Heath bits there will be almond pieces left in the sauce.

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