Toffee Bread Pudding With Cinnamon Toffee Sauce Recipes

TOFFEE BREAD PUDDING WITH CINNAMON TOFFEE SAUCE

Steps:

• Preheat oven to 350°F.
• Grease 13"x9"x2" baking pan.
• In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
• Stir in bread cubes, coating completely with liquid.
• Let soak for 10 minutes.
• Stir in 1/2 cup toffee bits.
• Pour into greased pan.
• Sprinkle remaining toffee bits on top.
• Bake until surface is set (40-45 minutes).
• Let cool 30 minutes.
• Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
• Cut pudding into squares, top with sauce and serve with ice cream.

TOFFEE-PEAR CRISP BREAD PUDDING

Steps:

• Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

COFFEE TOFFEE BREAD PUDDING

Steps:

• Preheat oven to 350° F and lightly butter an 8' square baking pan.
• Place cream, milk, ground coffee and lemon peel in a medium saucepan set over medium-high heat.
• Heat just until bubbles form around edge of pan. Remove from heat and let stand 10 minutes.
• Line a fine-holed sieve with cheesecloth or a single layer of paper towel.
• Set over a medium-size bowl.
• Very slowly pour cream mixture through sieve (Don't worry if a few coffee grounds slip through, most of the grounds will sink to bottom of pan).
• Discard grounds and peel.
• While milk is heating place bread cubes on a baking sheet in a single layer.
• Toast in preheated oven, stirring occasionally until lightly golden, 6 to 9 minutes.
• Remove from oven, but leave oven on.
• Place bread in prepared pan.
• In a large bowl, whisk eggs with sugar, vanilla, cinnamon and salt.
• Gradually whisk in cream mixture, then add butter. Pour over bread.
• Sprinkle chips over top. Press bread and chips into cream mixture several times to ensure bread is well covered.
• Cover with a lightly buttered piece of foil.
• Set pan in a larger baking dish.
• Fill larger dish with enough very hot water to halfway up the sides of bread pudding pan.
• Bake until pudding sets, 40 to 45 minutes.
• Serve warm.
• *For a fabulous dessert, make our creamy bread pudding and jazz it up with coffee and butterscotch or chocolate chips. Cut into squares, top with a dollop of cinnamon dusted whipped cream and a curl of lemon peel.