Kitchen notes · a little help before you start
Sticky Toffee Bread Pudding
Sticky Toffee Bread Pudding is made with stale sandwich bread, vanilla bean, and extra large eggs.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- British · British & Irish
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
extra large eggs
In the method: In a blender add the 3 extra large eggs, 2 cups whole milk, 1/2 cup heavy cream, 60 grams evaporated cane sugar and 1 vanilla bean and blend until smooth.
whole milk
In the method: In a blender add the 3 extra large eggs, 2 cups whole milk, 1/2 cup heavy cream, 60 grams evaporated cane sugar and 1 vanilla bean and blend until smooth.
heavy cream
In the method: In a blender add the 3 extra large eggs, 2 cups whole milk, 1/2 cup heavy cream, 60 grams evaporated cane sugar and 1 vanilla bean and blend until smooth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 extra large eggsIngredient note
Source: 2 cups whole milkIngredient note
Source: 1/2 cup heavy creamIngredient note
Source: 60 grams evaporated cane sugar (about 1/3 cup)Ingredient note
Source: 1 vanilla beanIngredient note
Source: 500 grams stale sandwich bread (cut into 1-inch cubes)Ingredient note
Source: 3/4 cup date syrupIngredient note
Source: 4 tablespoons cultured unsalted butter (cut into small cubes)
How to make it
0 of 6 steps completeMake room for Sticky Toffee Bread Pudding
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve warm with whipped cream or vanilla ice cream.
A little more help as you go
Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
A few questions you might have
What should I prepare first?
Set out the blender and oven. Start with this step: In a blender add the 3 extra large eggs, 2 cups whole milk, 1/2 cup heavy cream, 60 grams evaporated cane sugar and 1 vanilla bean and blend until smooth.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Remove the foil and turn up the heat to 425 degrees F (220 C) and continue baking until the top is golden brown and slightly crisp (about another 10 minutes).
Is there another preparation step to plan for?
Prepare the blending equipment before that stage of the recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.