Desserts > British Desserts > Bread Puddings > Sticky Toffees

Sticky Toffee Bread and Butter Pudding Recipe

Ingredients with Measurements:
- 8 slices of white bread
- 50g unsalted butter, softened
- 100g pitted dates, chopped
- 100g dark brown sugar
- 2 large eggs
- 300ml double cream
- 300ml whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt

Special equipment needed:
- 9-inch square baking dish
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon

Step-by-step instructions:

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Spread the softened butter on one side of each bread slice.

3. Cut the bread slices into triangles and arrange them in the baking dish, buttered side up.

4. Sprinkle the chopped dates over the bread.

5. In a saucepan, combine the dark brown sugar, double cream, whole milk, vanilla extract, ground cinnamon, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved.

6. In a mixing bowl, whisk the eggs until pale and frothy.

7. Slowly pour the warm cream mixture into the eggs, whisking constantly.

8. Pour the custard mixture over the bread and dates in the baking dish.

9. Bake in the preheated oven for 35-40 minutes, until the top is golden brown and the custard is set.

10. Remove from the oven and let cool for 10 minutes before serving.

Preparation time: 15 minutes
Cooking time: 35-40 minutes
180°C/350°F/Gas Mark 4
Serving size:
Serves 6-8

Nutritional information:
Calories: 460
Fat: 27g
Carbohydrates: 46g
Protein: 7g
Fiber: 1g
Sugar: 34g
Sodium: 220mg

Substitutions for ingredients:
- White bread can be substituted with brioche or challah bread.
- Double cream can be substituted with heavy cream.
- Whole milk can be substituted with almond milk or coconut milk.
- Pitted dates can be substituted with raisins or dried cranberries.
- Dark brown sugar can be substituted with light brown sugar or granulated sugar.

- Add a handful of chopped nuts, such as pecans or walnuts, to the bread and butter mixture.
- Drizzle caramel sauce over the top of the pudding before serving.
- Add a tablespoon of rum or brandy to the custard mixture for a boozy twist.

Tips and tricks:
- Use stale bread for the best results, as it will absorb the custard mixture better.
- Let the pudding cool for a few minutes before serving to allow the custard to set.
- Serve with a dollop of whipped cream or vanilla ice cream.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat individual portions in the microwave for 30 seconds to 1 minute, or in the oven at 180°C/350°F/Gas Mark 4 for 10-15 minutes.

Presentation ideas:
Serve the pudding in individual ramekins or bowls, topped with a sprinkle of cinnamon or a drizzle of caramel sauce.

Sprinkle chopped nuts or dried fruit over the top of the pudding before serving.

Serve with a cup of hot tea or coffee.

Suggested side dishes:
This pudding is rich and decadent on its own, but can be served with a side of fresh fruit or a light salad to balance out the flavors.

Troubleshooting advice:
- If the custard is not setting, bake the pudding for an additional 5-10 minutes.
- If the top is browning too quickly, cover the baking dish with foil for the last 10-15 minutes of baking.

Food safety advice:
- Make sure to use eggs that are fresh and free from cracks.
- Store leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.

Food history:
Bread and butter pudding is a traditional British dessert that dates back to the 17th century. It was originally made with stale bread, butter, and raisins, and was a way to use up leftover ingredients.

Flavor profiles:
This sticky toffee bread and butter pudding is rich, sweet, and indulgent, with flavors of caramel, cinnamon, and vanilla.

Serving suggestions:
Serve this pudding warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

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Region: British

Taste: Sweet, Rich, Caramelized, Buttery, Moist