My Favorite Sticky Toffee Bread Pudding Recipe

Name: My Favorite Sticky Toffee Bread Pudding Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 16 oz Hawaiian Sweet Round Bread (16oz King's Hawaiian Hawaiian Sweet Round Bread, cut into 1" cubes (or use brioche bread or similar bread of the same quantity; bread can be stale / dried out overnight or fresh)); 6 oz Medjool Date (6 oz pitted medjool dates (about 10 dates)); 1 ⅔ cup Whole Milk (1 2/3 cup whole milk (400g)); 1 ⅔ cup Heavy Cream (2/3 cup heavy cream (160g) + 1 cup heavy cream (240g)); 2 tbsp Unsalted Butter (2 tbsp unsalted butter, melted (30 g) + 1/2 cup unsalted butter (113g)); 2 pieces Egg (2 large eggs); 2 pieces Egg Yolks (2 egg yolks); 2 tbsp Brown Sugar (2 tbsp brown sugar (25g)); 3 tsp Vanilla (1 tsp vanilla + 2 tsp vanilla); 1 tsp Table Salt (1/2 tsp salt + 1/2 tsp salt); ¾ cup Light Brown Sugar (3/4 cup light brown sugar, packed (150g))

My Favorite Sticky Toffee Bread Pudding Recipe - Dessert (American)

50 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Ingredients

For 8 servings

Hawaiian Sweet Round Bread16 oz · 16oz King's Hawaiian Hawaiian Sweet Round Bread, cut into 1" cubes (or use brioche bread or similar bread of the same quantity; bread can be stale / dried out overnight or fresh)
Medjool Date6 oz · 6 oz pitted medjool dates (about 10 dates)
Whole Milk1 ⅔ cup · 1 2/3 cup whole milk (400g)
Heavy Cream1 ⅔ cup · 2/3 cup heavy cream (160g) + 1 cup heavy cream (240g)
Unsalted Butter2 tbsp · 2 tbsp unsalted butter, melted (30 g) + 1/2 cup unsalted butter (113g)
Egg2 pieces · 2 large eggs
Egg Yolks2 pieces · 2 egg yolks
Brown Sugar2 tbsp · 2 tbsp brown sugar (25g)
Vanilla3 tsp · 1 tsp vanilla + 2 tsp vanilla
Table Salt1 tsp · 1/2 tsp salt + 1/2 tsp salt
Light Brown Sugar¾ cup · 3/4 cup light brown sugar, packed (150g)

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Steps

1Pre-heat oven to 350F (conventional) and brush a 7x11" casserole dish with butter
2Cut the bread into 1" cubes if you haven't already, and arrange them in the casserole dish. Try not to have any large gaps, and press the bread chunks down slightly
3To make the custard, chop the dates into small chunks and place them in a blender. Add the milk and cream to a saucepan, and cook on low heat until the mixture comes to a boil. Pour over the dates in the blender, cover and rest for 5 minutes. Then blend until smooth
4To the same blender, add the melted butter, eggs, egg yolks, brown sugar, vanilla and salt. Blend on low for just a few seconds until the ingredients are combined
5Pour the custard over the bread in the casserole dish, making sure every chunk is soaked. If needed, press down on the bread again or tilt the dish in different directions to ensure everything is soaked
6Place the dish in the pre-heated oven and bake for 30 minutes or until the pudding looks set on the edges but jiggly in the middle. If you insert a toothpick in the middle, it should have moist crumbs but not wet custard. Avoid overbaking as it can give bread pudding a curdled texture
7While the bread pudding is baking, make the toffee sauce. Add all the ingredients (heavy cream, butter, brown sugar, salt and vanilla) to a saucepan, and place on the stove on low heat. Keep cooking and stirring for about 8-10 minutes. First the butter will melt and the ingredients will come together, then the sauce will start to simmer at thicken. At the end it should be a deep golden color but still fairly runny - it will thicken as it cools
8Once the bread pudding is baked, rest it for 2 minutes at room temperature. Then poke holes in it using a skewer, and pour over half of the toffee sauce. Let it absorb for 5-10 minutes
9Slice the bread putting into slices, and serve each slice with a scoop of vanilla ice cream and some more toffee sauce poured on top. Enjoy hot!