Description
Delicious, warm and comforting Sticky Toffee Bread Pudding made with a date-sweetened custard and a buttery toffee sauce!
Ingredients
Bread pudding:
- 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 pitted medjool dates (about 10 dates)
- 1 2/3 cup whole milk (400g)
- 2/3 cup heavy cream (160g)
- 2 tbsp unsalted butter, melted (30 g)
- 2 large eggs
- 2 egg yolks
- 2 tbsp brown sugar (25g)
- 1 tsp vanilla
- 1/2 tsp salt
Toffee Sauce:
- 1 cup heavy cream (240g)
- 1/2 cup unsalted butter (113g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 tsp salt
- 2 tsp vanilla
Instructions
- Pre-heat oven to 350F (conventional) and brush a 7x11" casserole dish with butter
- Cut 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
- To 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
- To 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
- Pour 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
- Place 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
- While 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
- Once 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
- Slice 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!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American