Toffee Bread Pudding Recipe

Toffee Bread Pudding Recipe



3 cupsmilk (750 mL)
4 eggs (4)
3/4 cupgranulated sugar (175 mL)
3/4 tspground cinnamon (4 mL)
3/4 tspvanilla extract (4 mL)
1/2 tspsalt (2 mL)
6 cups1/2-inch (1 cm) cubed French, Italian or sourdough bread (1.5 L)
1 1/3 cupsCHIPITS SKOR Toffee Bits (325 mL)
Sweetened whipped cream or ice cream (optional)
3/4 cupCHIPITS SKOR Toffee Bits (175 mL)
1/3 cupwhipping cream (75 mL)
Pinch ground cinnamon


    1. Preheat the oven to 350°F (180°C). Butter a 9 x 13-inch (3.5L) baking pan.

    2. Whisk milk with eggs, sugar, cinnamon, vanilla and salt in a large bowl. Add bread and toss to coat evenly; let stand for 10 minutes. Stir in toffee bits. Pour mixture into prepared pan.

    3. Bake for 40 to 45 minutes or until surface is set; cool for 30 minutes. Cut pudding into squares; top with Cinnamon Toffee Sauce (see below), whipped cream or ice cream (if using). Makes 12 servings.

    4. Optional Cinnamon Toffee Sauce: Combine toffee bits with cream and cinnamon in a saucepan set over low heat. Cook, stirring constantly, until toffee melts and mixture is well combined.

    Makes 2/3 cup (150 mL).

    � This dessert is best eaten the same day it is prepared.
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