Sticky Toffee Bread Pudding
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Sticky Toffee Bread Pudding
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This Sticky Toffee Bread Pudding is a mashup of two British classics with a rich, decadent vanilla bean bread pudding and a sticky toffee date sauce.
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Ingredients
- 3 extra large egg
- 2 cups milk whole
- ½ cup heavy cream
- 60 grams cane sugar about ⅓ cup, evaporated
- 1 vanilla bean
- 500 grams bread cut into 1-inch cubes, sandwich, stale
- ¾ cup date syrup
- 4 tablespoons butter cut into small cubes, cultured, unsalted
Instructions
- In a blender add the eggs, milk, cream, brown sugar and vanilla beans and blend until smooth.
- Cut the bread into 1-inch cubes and add to a bowl with the custard. Toss until all the custard has been absorbed into the bread. Let this rest in the refrigerator for about an hour to ensure the custard has fully soaked into the bread.
- Put the oven rack in the middle position and preheat to 350 degrees F (175 C).
- Pour half the date syrup into the bottom of a 9x9-inch casserole dish and then add the soaked bread. Drizzle the remaining date syrup evenly on top of the bread and then distribute the butter evenly on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and turn up the heat to 425 degrees F (220 C) and continue baking until the top is golden brown and slightly crisp (about another 10 minutes).
- Serve warm with whipped cream or vanilla ice cream.
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