Made primarily from pantry staples and so simple to throw together–what more could you ask for in a dessert? This bread pudding has it all. Warm and lightly spiced. A soft, sumptuous texture with a slight crunch. All topped with a buttery, caramelly, toffee sauce for decadence. A true homey indulgence.
8 Servings SERVES
Ingredients
For The Bread Pudding
- 1 pound challah bread cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon vanilla extract
- 1 teaspoon rum extract
- 1 stick salted butter melted and slightly cooled
- Pinch kosher salt
For The Toffee Sauce
- 1/4 cup salted butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream or ice cream for serving
Method
- Preheat oven to 375°F.
- In a large bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, rum extract, and kosher salt.
- Whisk in melted butter until combined.
- Add cubed challah bread and gently fold until evenly coated.
- Grease a 9×13-inch baking dish.
- Pour bread pudding mixture evenly into the prepared baking dish.
- Bake for 35 to 40 minutes until puffed and lightly golden brown.
To Make The Toffee Sauce
- While bread pudding bakes, combine butter, brown sugar, heavy cream, and vanilla extract in a small saucepan.
- Bring mixture to a boil over medium heat.
- Reduce heat and simmer for several minutes until slightly thickened.
- Drizzle warm toffee sauce over bread pudding before serving.
- Serve with whipped cream or ice cream if desired.
- Slightly stale bread works best for bread pudding.
- The toffee sauce can be made ahead and reheated before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual servings in the microwave or back in the oven for the best texture.
Ingredients
For The Bread Pudding
- 1 pound challah bread cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon vanilla extract
- 1 teaspoon rum extract
- 1 stick salted butter melted and slightly cooled
- Pinch kosher salt
For The Toffee Sauce
- 1/4 cup salted butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream or ice cream for serving
Method
- Preheat oven to 375°F.
- In a large bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, rum extract, and kosher salt.
- Whisk in melted butter until combined.
- Add cubed challah bread and gently fold until evenly coated.
- Grease a 9×13-inch baking dish.
- Pour bread pudding mixture evenly into the prepared baking dish.
- Bake for 35 to 40 minutes until puffed and lightly golden brown.
To Make The Toffee Sauce
- While bread pudding bakes, combine butter, brown sugar, heavy cream, and vanilla extract in a small saucepan.
- Bring mixture to a boil over medium heat.
- Reduce heat and simmer for several minutes until slightly thickened.
- Drizzle warm toffee sauce over bread pudding before serving.
- Serve with whipped cream or ice cream if desired.
- Slightly stale bread works best for bread pudding.
- The toffee sauce can be made ahead and reheated before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual servings in the microwave or back in the oven for the best texture.
WHAT TO LOOK FOR AS YOU MAKE:
Bread pudding should still look a little custard-y or unset when it’s finished baking—it will finish setting once cooled so as long as it isn’t runny and has baked for about 35-40 mins, it should be good to come out of the oven.