If you try ONE new recipe this week, MAKE SURE IT'S THIS ONE! The ONLY bread pudding recipe I've ever made was my Mom's (which is phoenomenal). This recipe is basically the same, but you add TOFFEE BITS. And the sauce you make to drizzle on it? AMAZING! I'll never make another bread pudding w/o this sauce again! However, it DID inspire me to make a Cinnamon-Roll Bread pudding. I'll have to trial and error everything myself, but I have a few ideas that may work well with it!
Anyways, definitely give this recipe a shot next time you want a quick meal! Whip it all together and let it bake 45 mins. DONE! I love meals like this. GREAT for brunch as well.
CINNAMON TOFFEE BREAD PUDDING
8 oz. Package Heath "Bits o' Brickle" Toffee Bits (divided)
3 c. Milk4 eggs
3/4 c. sugar
1 tsp cinnamon
1 tsp vanilla extract
1 loaf of white sandwich bread (cubed)
Toffee Sauce* (recipe below)
Whipped Cream* (opt)
DIRECTIONS
-Preheat oven to 350. Butter baking dish.
-Set aside 3/4 toffee bits for Toffee Sauce-
Mix together milk, sugar, eggs, cinnamon and vanilla in large bowl with whisk. Stir in bread cubes, coating completely. Let stand 10 mins.
-Stir in remaining toffee bits; pour into prepared pan.
-Bake 45 mins. (or until surface is set)
-Cool about 30 minutes (VERY important so it sets up properly!)
-Meanwhile, prepare Cinnamon Toffee sauce. Cut pudding into squares; drizzle with sauce and whipped cream if desired.
CINNAMON TOFFEE SAUCE
3/4 c. toffee bits
1/3 c. whipping cream
1/8 tsp. cinnamon
DIRECTIONS:
-Cook on low heat, stirring constantly until toffee melts and mixture is blended and thickened.
-Drizzle over bread pudding.
