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    Toffee Bread Pudding with Cinnamon Toffee Sauce

    Source of Recipe

    Niki

    List of Ingredients

    Toffee Bread Pudding with Cinnamon Toffee Sauce


    3 cups milk
    4 eggs
    3/4 cup sugar
    3/4 teaspoon ground cinnamon
    3/4 teaspoon vanilla extract
    1/2 teaspoon salt

    6 to 6-1/2 cups 1/2-inch cubes French, Italian or sourdough bread
    1 cup SKOR English Toffee Bits or HEATH BITS 'O BRICKLE Almond Toffee Bits
    CINNAMON TOFFEE SAUCE (recipe follows)
    Sweetened whipped cream or ice cream (optional)

    Recipe


    1. Heat oven to 350 F. Butter 13x9x2-inch baking pan.

    2. Mix together milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely. Allow to stand 10 minutes. Stir in 1/2 cup toffee bits. Pour into prepared pan. Sprinkle 1/2
    cup toffee bits over surface.

    3. Bake 40 to 45 minutes or until surface is set. Cool 30 minutes.

    4. Meanwhile, make CINNAMON TOFFEE SAUCE. Cut pudding into squares; top with sauce and sweetened whipped cream or ice cream, if desired.


    CINNAMON TOFFEE SAUCE:

    Combine 3/4 cup SKOR English Toffee Bits or HEATH
    BITS 'O BRICKLE Almond Toffee Bits, 1/3 cup whipping cream and 1/8 teaspoon ground cinnamon in medium saucepan. Cook over low heat, stirring constantly, until toffee melts and mixture is well blended. (As toffee melts small bits of almond will remain.) About 2/3 cup sauce.

    12 servings.

    Note: This dessert is best eaten the same day it is prepared.

 

 

 


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