Butter Toffee Bread Pudding Recipe

Prepare bread

Butter a 9x9-inch (or similar 8x8 / 2-3 quart) baking dish. Place 8 cups cubed day-old brioche or challah in a large mixing bowl. Drizzle 4 tablespoons melted butter over the cubes and gently toss to coat evenly.

If bread is very fresh, spread cubes on a sheet pan and toast in a 325°F (160°C) oven for 8–10 minutes to dry slightly; let cool before proceeding.

Make custard

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream and warm over medium heat until just steaming (do not boil). In a separate bowl, whisk 4 large eggs with 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt until smooth. Slowly temper the eggs by whisking a ladleful of the warm milk mixture into the eggs, repeating with 2–3 more ladles until about half the hot liquid has been incorporated. Pour the tempered egg mixture back into the saucepan with the remaining milk and warm, stirring constantly, just until the mixture thickens slightly and reaches about 160–170°F (should coat the back of a spoon). Remove from heat and let cool 3–5 minutes.

Pour the warm custard over the buttered bread cubes in the prepared dish, pressing gently to ensure most cubes absorb the custard. Sprinkle 3 tablespoons toffee bits and 1 cup chopped pecans (if using) evenly over the top, pressing lightly again. Let the assembled pudding rest at room temperature for 20–30 minutes to allow the custard to fully soak in; alternatively, cover and refrigerate 2–8 hours for best texture.

Make caramel base

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons cold water. Swirl gently (do not stir) to moisten the sugar and place over medium heat. Allow the sugar to dissolve and then bubble; if necessary, gently swirl the pan occasionally to encourage even browning. Watch carefully as the sugar transitions from clear to golden to deep amber (8–12 minutes).

When the sugar reaches a deep amber color, immediately remove the pan from the heat and carefully add 6 tablespoons cubed unsalted butter, whisking continuously. The mixture will sputter—stand back and add a small splash at a time if concerned. After the butter is incorporated, slowly whisk in 6 tablespoons warm heavy cream until smooth. Stir in 1 teaspoon fine sea salt. If any hardened sugar forms on the sides, return to very low heat and stir until smooth. Let the toffee sauce cool slightly (3–5 minutes) so it thickens but remains pourable.

Reserve about 1/3 cup of the toffee sauce for serving. Pour the remaining warm sauce evenly over the soaked bread pudding before baking, using a spatula to spread it. (The sauce will further soak into the pudding and create pockets of butter-toffee flavor.)

Bake

Preheat the oven to 350°F (175°C). Place the filled baking dish into a larger roasting pan and add hot water to the roasting pan until it comes about halfway up the sides of the baking dish (bain-marie). Cover the top of the bread pudding loosely with foil and bake in the center of the oven for 25 minutes. Remove the foil and continue baking 15–20 minutes more, or until the top is golden and a knife inserted into the center comes out mostly clean with a few moist crumbs and the internal temperature reaches about 165°F (74°C).

Remove the baking dish from the water bath and let rest on a wire rack 10–15 minutes to set. Drizzle the reserved 1/3 cup toffee sauce over the pudding, and sprinkle additional toffee bits and chopped pecans on top if desired. Dust lightly with 1 tablespoon confectioners' sugar before serving, if using.

Serve warm, optionally with vanilla ice cream or whipped cream on the side.