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How to Make Chocolate-Toffee Bread Pudding
Bits of milk chocolate-covered toffee and semisweet chocolate chunks turn leftover rolls into a scrumptious treat.
Serving Size:
8
Active Time:
25 min.
Total Time:
2 hrs.
Ingredients
- 2½ cups half-and-half
- 6 eggs
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
- 8 oz. day-old rolls, preferably egg twists, about 4 rolls, cut into 1” pieces, 8 cups
- ¾ cup semisweet chocolate chunks, about 4 oz., chopped
- ¾ cup milk chocolate toffee bits, such as Heath
- ½ cup heavy cream
Instructions
- In large bowl, whisk together half-and-half, eggs, granulated sugar and vanilla until blended. Add rolls, chocolate chunks and ½ cup toffee bits; toss to combine. Let stand 30 minutes to let rolls absorb most of half-and-half mixture; stir.
- Meanwhile, preheat oven to 350°F. Coat 3″-deep, 2-qt. baking dish with cooking spray. Transfer mixture to baking dish; cover with foil. Bake 1 hour, 15 minutes. Uncover; sprinkle with remaining ¼ cup toffee bits. Bake, uncovered, 20 minutes or until cooked through and browned on top. Let stand at least 30 minutes before serving.
- Meanwhile, on medium-high speed, beat heavy cream until soft peaks form, about 2 minutes. Serve bread pudding with whipped cream.
