Chocolate Bread Pudding with Rum Toffee Sauce

Name: Chocolate Bread Pudding with Rum Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf Hawaiian bread, cut into 1-inch cubes; 2 cups heavy whipping cream, divided; 2 cups whole milk; 1 cup sugar, plus 2 tablespoons, divided; 1/2 stick butter, melted; 4 large eggs; 8 (1-ounce) squares semisweet chocolate, finely chopped; 1 cup chopped pecans; Rum Toffee Sauce, recipe follows; 2 cups firmly packed brown sugar; 2 sticks butter; 3/4 cup heavy whipping cream; 3/4 cup dark rum; 1 teaspoon vanilla extract

Servings: persons

1 loaf Hawaiian bread, cut into 1-inch cubes
2 cups heavy whipping cream, divided
2 cups whole milk
1 cup sugar, plus 2 tablespoons, divided
1/2 stick butter, melted
4 large eggs
8 (1-ounce) squares semisweet chocolate, finely chopped
1 cup chopped pecans
Rum Toffee Sauce, recipe follows
2 cups firmly packed brown sugar
2 sticks butter
3/4 cup heavy whipping cream
3/4 cup dark rum
1 teaspoon vanilla extract

1
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking dish.
2
Add the bread cubes to a large bowl.
3
In a medium bowl, whisk together 1 1/2 cups of the cream, the milk, 1 cup sugar, butter, and eggs.
4
Add the cream mixture to the bread cubes, stirring to combine.
5
Let stand for 15 minutes.
6
Stir in the chocolate and pecans.
7
Spoon the mixture into the prepared baking dish.
8
Drizzle with remaining 1/2 cup cream and sprinkle with remaining 2 tablespoons sugar.
9
Bake until the center is set, about 1 hour.
10
Serve with Rum Toffee Sauce.
11
In a medium saucepan, combine the brown sugar and butter.
12
Bring to a boil over medium heat.
13
Reduce the heat, stir in the cream and rum and simmer for 4 minutes.
14
Remove from heat, and stir in vanilla.
15
Let cool.
16
The sauce can be stored, covered, in the refrigerator for up to 2 weeks.

3184

kcal

Calories

211

Fat

295

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 loaf Hawaiian bread, cut into 1-inch cubes, 2 cups heavy whipping cream, divided, 2 cups whole milk, 1 cup sugar, plus 2 tablespoons, divided, and more.

Yes, Chocolate Bread Pudding with Rum Toffee Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!