Sticky Toffee Hawaiian Bread Pudding
Ingredients
Toffee Sauce
- 10 oz heavy cream divided
- 4 Tbsp unsalted butter
- ¼ cup dark maple syrup
- ¼ cup granulated sugar
Bread Pudding
- 8 King's Sweet Hawaiian rolls
- 4 large eggs lightly beaten
- 2 cups whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp apple or pumpkin pie spice or to taste
- ¼ cup toffee sauce recipe above
Instructions
Toffee Sauce
- In a saucepan, combine half the heavy cream, as well as all of the butter, maple syrup, and sugar.
- Cook over low medium-low heat, stirring frequently, until a deep amber caramel forms, about one hour.
- Carefully whisk in the remaining cream.
- Filter through a metal sieve into a bowl and set aside.
Bread Pudding
- Preheat oven to 350°F.
- Tear rolls into small pieces, trying not to squish them, and arrange in a deep baking pan, casserole, or similar vessel.
- Beat eggs in a bowl. Whisk in the milk, sugar, vanilla, and spice and pour over the bread. Make sure every piece has been coated in the egg mixture.
- Drizzle the top in the toffee sauce.
- Bake until it has turned golden brown and the top has set, about 45 minutes.
- Allow to cool for ten minutes.
- Serve pieces with whipped cream or ice cream and a drizzle of toffee sauce.