Description
This Brown Butter Toffee Bread Pudding is a decadent, comforting dessert that combines the rich, nutty flavor of browned butter with sweet toffee bits and soft, custardy bread. Made with day-old challah or brioche, this bread pudding is soaked in a cinnamon-vanilla custard and baked to golden perfection, making it a perfect treat to impress family and friends.
Ingredients
Scale
Butter and Bread
- 1 cup unsalted butter
- 8 cups day-old bread (such as challah or brioche), cut into cubes
Custard Mixture
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 6 large eggs
- 4 cups whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Toffee
- 1 cup toffee bits (plus extra for topping)
Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking while stirring frequently until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
- Prepare the Bread and Toffee: In a large bowl, combine the cubed day-old bread and 1 cup of toffee bits. Pour the browned butter over the mixture and toss to coat the bread evenly.
- Mix the Custard: In a separate bowl, whisk together the brown sugar, granulated sugar, eggs, whole milk, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Combine Mixtures: Pour the custard mixture over the buttered bread and toffee bits. Gently fold everything to evenly soak the bread.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish. Pour the soaked bread mixture into the dish, pressing down slightly to ensure the bread is submerged in the custard.
- Bake the Bread Pudding: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 40-45 minutes until the top becomes golden brown and the custard is set.
- Cool and Add Toppings: Remove the bread pudding from the oven and allow it to cool for 15-20 minutes. Before serving, sprinkle extra toffee bits on top for added texture and sweetness.
Notes
- Day-old or slightly stale bread works best to absorb the custard without becoming too mushy.
- You can substitute the toffee bits with chopped caramel candies or chocolate chips for a different twist.
- Ensure the butter is browned carefully to avoid burning, which can impart a bitter flavor.
- Letting the bread pudding cool slightly helps it set and makes serving easier.
- This dessert pairs wonderfully with whipped cream or vanilla ice cream for added indulgence.
