Phenomenal Phoods

Sticky Toffee Bread Pudding

Ingredients:

For the toffee sauce

• 1 cup heavy cream
• 1/4 cup salted butter
• 3/4 cup brown sugar

For the bread pudding

• 1 cup pitted dates, roughly chopped
• 1 cup boiling water
• 1 cup milk (any milk works fine)
• 1 tablespoon salted butter, melted
• 1 teaspoon vanilla bean paste or extract
• 1/4 cup sugar
• Pinch of nutmeg
• 1 egg + 1 egg yolk
• 4 cups cubed Brioche bread (about 1/2 loaf)

Instructions:

Prepare the bread pudding

1. Place the dates in a heat-safe bowl and pour the boiling water over them. Let them sit for 30 minutes.
2. When the dates are ready, place the dates and water in a food processor or blender and pulse until nearly smooth. You will still see little bits of the dates, but they should be teeny tiny.
3. Whisk together the blended date mixture with the milk, butter, vanilla, sugar, nutmeg and eggs.
4. Grease a 9 inch pie plate or a 9x9 square pan and press the cubed bread evenly into the dish.
5. Pour the custard mixture over the bread, making sure to soak all of the bread. You can bake right away, but this mixture is best when left to soak for an hour before baking.

Make the toffee sauce

1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring to a boil, stirring constantly.
3. Reduce heat to low and simmer for about 20 minutes until the sauce is thickened.

Bake the bread pudding

1. While the bread is soaking, heat the oven to 350 degrees F.
2. Bake for 30 minutes. Remove from the oven and drizzle about 1/3 of the toffee sauce overtop of the pudding. Return to the oven to 10-15 minutes until a knife comes out clean.
3. Let the bread pudding cool for 15-20 minutes. Serve warm with ice cream and a drizzle of toffee sauce.