Serves 6
50 min
Sticky Toffee Bread Pudding
Recipe GLPRd5297e87cc77a5
A classic British dessert featuring cubes of stale bread soaked in a rich vanilla custard, layered with sweet date syrup, and baked until golden. The top becomes crispy while the interior remains tender and moist, with the toffee-like date syrup creating a deliciously sticky sauce throughout. Serve warm with whipped cream or vanilla ice cream for the ultimate indulgence.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 extra large eggs
2 cups whole milk
1/2 cup heavy cream
60 grams evaporated cane sugar
1 vanilla bean, split and scraped
500 grams stale sandwich bread, cut into 1-inch cubes
3/4 cup date syrup
4 tablespoons unsalted butter, cut into small cubes
Directions
Combine the eggs, whole milk, heavy cream, cane sugar, and the seeds scraped from the vanilla bean in a blender. Blend until completely smooth, then pour the custard mixture into a large bowl.
Add the bread cubes to the bowl with the custard and gently toss until all pieces are evenly coated and saturated with the mixture. Cover and refrigerate for about 1 hour to allow the custard to fully absorb into the bread.
Position the oven rack to the middle and preheat the oven to 350°F (175°C).
Pour half of the date syrup into the bottom of a 9x9-inch casserole dish. Carefully transfer the soaked bread mixture into the dish and spread evenly. Drizzle the remaining date syrup across the top and distribute the butter cubes evenly over the surface.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 425°F (220°C), and continue baking until the top is golden brown and slightly crisp, approximately 10 more minutes.
Allow the pudding to rest for a few minutes before serving. Serve warm with whipped cream or vanilla ice cream on the side.
