TOFFEE BREAD PUDDING WITH CINNAMON TOFFEE SAUCE
An excellent winter dessert for a big party or just a cozy evening with friends. Creamy and very rich. This dessert is best eaten the same day it is prepared.
Provided by littleturtle
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 435, Fat 15.6, SaturatedFat 8.1, Cholesterol 100.2, Sodium 614.6, Carbohydrate 63.2, Fiber 2.3, Sugar 26.5, Protein 10.6
COFFEE TOFFEE BREAD PUDDING
I just found this on the Van Houtte coffee site and I'll be making it very soon. I love bread pudding and coffee. This should be wonderful!
Provided by Annacia
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 333.5, Fat 17.1, SaturatedFat 10.4, Cholesterol 166.5, Sodium 104.2, Carbohydrate 38.3, Sugar 34.1, Protein 7
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
ENGLISH STICKY TOFFEE PUDDING
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
- Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
STICKY TOFFEE PUDDING CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
- Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
- In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
- Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
- For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.
TOFFEE APPLE BREAD PUDDING RECIPE BY TASTY
Here's what you need: vanilla ice cream, brown sugar, butter, apples, bread, double cream, milk, eggs
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven at 180°C (350˚F).
- Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
- Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
- Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
- Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
- In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
- Bake for 1 hour.
- Reheat the toffee mixture and then pour over the bread pudding.
- Serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 84 grams, Fat 33 grams, Fiber 8 grams, Protein 11 grams, Sugar 44 grams
SLOW-COOKER CARAMEL-TOFFEE BREAD PUDDING
A classic dessert-Bread Pudding-gets a gooey, indulgent update that doesn't keep you tied to watching the oven. This slow-cooker version is made with cubed French bread, rich custard and the genius addition of toffee bits. Scoop it straight from the slow cooker and serve it warm, with a drizzle of dressed-up caramel topping enhanced with vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 10
Steps:
- Generously spray 5- or 6-quart oval slow cooker with cooking spray. Place bread in slow cooker.
- In medium bowl, beat eggs and half-and-half with whisk until well mixed. Add brown sugar, melted butter and 1 teaspoon vanilla; beat until well mixed.
- Pour over bread; toss to evenly coat in custard mixture. Let stand 10 minutes. Toss again to make sure as much of the custard mixture as possible is soaked up by bread. Press down slightly on top of bread, and sprinkle with toffee bits.
- Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto bread during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until edges are golden brown and temperature is at least 160°F when instant-read thermometer is inserted near center.
- Meanwhile, in 1-cup glass measuring cup, mix caramel topping and 1/4 teaspoon vanilla. Serve with warm bread pudding. Top with whipped topping.
Nutrition Facts : Calories 630, Carbohydrate 83 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 530 mg, Sugar 42 g, TransFat 1/2 g
BREAD PUDDING COFFEE CAKE
Make and share this Bread Pudding Coffee Cake recipe from Food.com.
Provided by Pinay0618
Categories Breads
Time 55m
Yield 24-36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
- Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
- In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
- Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
- Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
- Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
- Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
- For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
- Store any leftovers in a covered. This is even better the next day.
Nutrition Facts : Calories 205.9, Fat 8.4, SaturatedFat 2.1, Cholesterol 39.4, Sodium 135.8, Carbohydrate 33, Fiber 10.7, Sugar 8.5, Protein 4.5
TOFFEE APPLE BREAD & BUTTER PUDDING
Bonfire night treat meets classic comfort food in this doubly delicious dessert that your family won't be able to resist
Provided by Cassie Best
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
- Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
- Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.
Nutrition Facts : Calories 831 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 70 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
COFFEE CREAMER BREAD PUDDING
I had this at a friends for brunch. She said she got it from her aunt. It was really good and so easy to put together. You can also substitute chocolate chips for the craisins and hazelnut coffee creamer. Use your imagination. I like it because it is simple and easy and you can change it up to suit what you have in the house.
Provided by MARIA MAC
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
- Blend eggs and creamer together for 30 seconds in blender.
- Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
- Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.
Nutrition Facts : Calories 339.6, Fat 17.1, SaturatedFat 8.2, Cholesterol 249.7, Sodium 494.4, Carbohydrate 35.8, Fiber 2.1, Sugar 14.1, Protein 11
STICKY TOFFEE BREAD & BUTTER PUDDING
This is a real stick to your ribs sort of pudding, a twist on the plain Bread & Butter that I've adapted from a recipe by the chef Simon Rimmer. My other half loves Bread & Butter pudding, but hates currants, so this is a version he gobbles up. This pudding comes with a sauce which you can serve in a jug to pour at table. Incidentally, the sauce has these beautiful tones of toffee and brandy and goes equally well poured over other hot puddings such as apple pie!
Provided by JustEmma
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 170C/325F/Gas 3.
- Put dates and bicarb of soda in a pan, barely cover with water and simmer until you get a thick 'mush'.
- Butter one side of your Brioche slices or, if you're using rolls, cut them in half and butter each half. Arrange the brioche and date mixture in alternate layers in an oven-proof dish, starting and ending with a Brioche slice.
- Beat the yolks, vanilla and sugar in a bowl. Heat the cream until scalding and then mix little by little into the egg mixture. Pour over the layered Brioche and leave to sink in for 15-20 minutes. Sprinkle the top with some brown sugar.
- Bake for 40 minutes or until the custard mixture has set and the top is golden brown.
- Whilst cooking, make the sauce by putting the butter, syrup and sugar in a bowl and bringing to the boil. Stir until it's smooth, remove from the heat and add the cream and brandy, stir and return to the heat briefly. Keep warm and serve with the pudding.
Nutrition Facts : Calories 1598, Fat 83.7, SaturatedFat 48.9, Cholesterol 513.8, Sodium 1447.6, Carbohydrate 196.5, Fiber 8.5, Sugar 87.6, Protein 22.4
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