Sticky Toffee Bread Pudding

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.

Course Dessert

Cuisine British

Level Beginner

Main Ingredient Egg

Diet Pescatarian, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 552kcal

In a blender add the 3 extra large eggs, 2 cups whole milk, ½ cup heavy cream, 60 grams evaporated cane sugar and 1 vanilla bean and blend until smooth.
3 extra large eggs, 2 cups whole milk, ½ cup heavy cream, 60 grams evaporated cane sugar, 1 vanilla bean
Cut the 500 grams stale sandwich 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.
500 grams stale sandwich bread
Put the oven rack in the middle position and preheat to 350 degrees F (175 C).
Pour half the ¾ cup 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 4 tablespoons cultured unsalted butter evenly on top.
4 tablespoons cultured unsalted butter, ¾ cup date syrup
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.