Toffee Bread Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 slices of stale (NOT mouldy) whole grain bread2 cups Whole MIlk4 extra large eggs2 tbs. Unsalted butter, melted3 tbs Hershey's Chipits Skor Toffee bits4 tbs Brown sugar3 tbs Cinnamon1-2 tbs Half and Half (10% MF cream)
Preheat oven to 350 degrees F.
Leave out 6 slices of bread until they are dry and stale.
Brush each slice with melted butter and sprinkle with about 1 tbs of cinnamon. Tear bread into 1/2 - 1 in. pieces.
Layer in a 1 qt. glass or ceramic casserole dish the bread pieces and toffee bits, reserving about 1 tbs of bits to sprinkle on top.
In a separate bowl, blend together milk, eggs, sugar and remaining cinnamon. Pour mixture over bread and toffee.
Squish bread down into the liquid with a fork, ensuring all pieces are wet. Allow to sit for about 15 minutes so that the bread completely absorbs the liquid.
Toss everything with a fork and smooth the top. Drizzle with half-and-half, and sprinkle the remaining toffee bits around the top.
Place the container in a larger pan with about 1 in of water. Bake the pudding for about 1 hour, or until the pudding no longer jiggles and the top is spongey (but not dry) to the touch.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHSBRAIN.
Leave out 6 slices of bread until they are dry and stale.
Brush each slice with melted butter and sprinkle with about 1 tbs of cinnamon. Tear bread into 1/2 - 1 in. pieces.
Layer in a 1 qt. glass or ceramic casserole dish the bread pieces and toffee bits, reserving about 1 tbs of bits to sprinkle on top.
In a separate bowl, blend together milk, eggs, sugar and remaining cinnamon. Pour mixture over bread and toffee.
Squish bread down into the liquid with a fork, ensuring all pieces are wet. Allow to sit for about 15 minutes so that the bread completely absorbs the liquid.
Toss everything with a fork and smooth the top. Drizzle with half-and-half, and sprinkle the remaining toffee bits around the top.
Place the container in a larger pan with about 1 in of water. Bake the pudding for about 1 hour, or until the pudding no longer jiggles and the top is spongey (but not dry) to the touch.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHSBRAIN.
Nutritional Info Amount Per Serving
- Calories: 207.9
- Total Fat: 10.7 g
- Cholesterol: 142.3 mg
- Sodium: 201.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.9 g
- Protein: 8.3 g
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