White Chocolate and Toffee Bread Pudding
White Chocolate and Toffee Bread Pudding
  • 30 min
    Prep Time
  • 1 hr
    Cook Time
  • 16

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  • 20 oz. Brioche bread, 1/2 inch cubes
  • 12 oz. Granulated Sugar
  • 1 cup milk
  • 2 cups heavy cream
  • 8 each egg yolks
  • 1 pound white chocolate (cut into small chunks)
  • 2 teaspoons vanilla extract
  • 12 oz. toffee chunks
  1. Heat milk, 4oz. of sugar, heavy cream and vanilla on medium heat. Mix well.
  2. Beat egg yolks and the rest of the sugar in a mixing bowl.
  3. When milk begins to boil (rise), quickly add a small amount of the hot cream mixture to egg yolk mixture to temper the yolks.
  4. Add the yolk mixture to the cream mixture, and mix well over low-medium heat.
  5. After about 5 minutes this should reach a thin custard consistency. Turn off heat.
  6. Add 2/3 of the white chocolate to this mixture and stir until it melts.
  7. Pour mixture on top of bread cubes in a large mixing bowl.
  8. Mash down bread and mix using a potato masher, or a heavy whip, until the pudding has the texture of mush. Fold in 1/2 of the Toffee Chunks.
  9. Spray pudding cups with food release spray.
  10. Fill 16 ea. 8-10 oz. ramekins to top with mixture. Pack down well. Sprinkle with the remaining white chocolate and the Toffee Chunks.
  11. Put cups in a large roasting pan and add water until it reaches 1/2 way up the cups.
  12. Cover pan and cups with foil.
  13. Place pan in a oven heated to 350° for 40 minutes.
  14. Remove foil and bake another 15 minutes, test middle for doneness.
  15. Let cool at room temp.
  16. Place in refrigerator overnight.
  17. Remove puddings from cups and reheat in microwave.