Toffee Bread Pudding with Brandy Caramel Sauce

January 22, 2014

Toffee Bread Pudding with Brandy Caramel Sauce

One of my favorite desserts of all-time is Bread Pudding. It is really so versatile because you can change up the flavors so much! Well, I think that this Toffee Bread Pudding is definitely a winner. It is sweet and rich and absolutely divine! I hope that you enjoy!

Toffee Bread Pudding with Brandy Caramel Sauce

Prep Time: 5-10 minutes Cook Time: 40-45 minutes

Difficulty: Easy Yields: 6-8 servings

Ingredients:

For the Bread Pudding:

1 loaf stale French bread, cut into 1-inch cubes (about 6 cups)
4 cups whole milk
4 large eggs, lightly beaten
1 1/2 cups granulated sugar
1/2 cup light brown sugar, firmly packed
3 tablespoons vanilla extract
2 teaspoons ground cinnamon, plus more for sprinkling
1 (8 oz.) bag of Heath Milk Chocolate Toffee Bits
Non-stick cooking spray
Confectioner's Sugar, for dusting

For the Brandy Caramel Sauce:

1 cup heavy whipping cream
1 1/2 cups light brown sugar, firmly packed
1 tablespoon good brandy
1/4 cup unsalted butter
1/2 teaspoon Kosher Salt
1 tablespoon vanilla extract

Preparation Instructions:

Preheat the oven to 350°F. Spray a 9x13x2 pan with non-stick cooking spray and set aside.

Place French bread cubes in a large bowl. In a separate bowl, whisk milk, eggs, both sugars, vanilla and cinnamon until well combined. Pour the mixture over the bread cubes and stir to combine. Using a rubber spatula, gently stir in the toffee bits.

Pour in the bread mixture into the prepared pan and sprinkle additional cinnamon over the bread. Bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the caramel sauce.

While bread pudding is baking, Combine the cream and brown sugar in a heavy duty saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for one full minute. Remove from heat and stir in the brandy, butter, salt and vanilla extract.

Cut the bread pudding into squares and drizzle caramel sauce over each piece, along with a dusting of confectioner's sugar. Serve warm.