 Toffee Bread Pudding with Cinnamon Toffee Sauce
Makes 12 servings
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Image © Publications International, Ltd.
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Toffee Bread Pudding with Cinnamon Toffee Sauce
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Ingredients
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1-1/3
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cups (8-ounce package) HEATH® BITS 'O BRICKLE® Toffee Bits, divided
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3
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cups milk
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4
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eggs
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3/4
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cup sugar
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3/4
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teaspoon ground cinnamon
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3/4
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teaspoon vanilla extract
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1/2
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teaspoon salt
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6
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to 6-1/2 cups 1/2-inch cubes French, Italian or sourdough bread
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Cinnamon Toffee Sauce (recipe follows)
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Sweetened whipped cream or ice cream (optional)
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1. Heat oven to 350°F. Butter 13×9×2-inch baking pan. Set aside 3/4 cup toffee bits for sauce.
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2. Mix together milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely. Allow to stand 10 minutes. Stir in remaining toffee bits. Pour into prepared pan.
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3. Bake 40 to 45 minutes or until surface is set. Cool 30 minutes.
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4. Meanwhile, prepare Cinnamon Toffee Sauce. Cut pudding into squares; top with sauce and sweetened whipped cream or ice cream, if desired.
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Cinnamon Toffee Sauce
Combine 3/4 cup reserved toffee bits, 1/3 cup whipping cream and 1/8 teaspoon ground cinnamon in medium saucepan. Cook over low heat, stirring constantly, until toffee melts and mixture is well blended. (As toffee melts, small bits of almond will remain.) Makes about 2/3 cup sauce
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Note
This dessert is best eaten the same day it is prepared.
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© The Hershey Company
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Printed
from fbnr.com
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