Dessert

Bread Pudding with Toffee Sauce Recipe

ByNaomi Fletcher January 3, 2026January 3, 2026

Introduction

This bread pudding with toffee sauce is a delightful dessert that transforms simple stale bread into a rich, comforting treat. With a creamy custard base and a warm, sweet sauce, it’s perfect for cozy gatherings or special occasions.

A close-up view of a thick bread pudding square on a white plate, showing creamy, soft inside layers with chunks of dark brown bread throughout. The top layer is golden brown and slightly crusty, with a scoop of smooth white vanilla ice cream sitting on top. A rich caramel sauce is being poured over the ice cream, creating a glossy drizzle down the sides. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups stale brioche or challah bread, cubed
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup pure maple syrup
½ cup brown sugar
1 tsp ground cinnamon
½ cup unsalted butter, melted

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a baking dish and arrange the cubed bread evenly inside.
Step 2: In a large bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, brown sugar, cinnamon, and melted butter until the mixture is smooth and well combined.
Step 3: Pour the custard mixture over the bread cubes, gently tossing to ensure they are evenly coated. Let the mixture sit for 15 minutes so the bread absorbs the custard fully.
Step 4: Bake the pudding for 30 to 35 minutes, until the top is golden brown and the center is set.
Step 5: While the pudding bakes, prepare the toffee sauce by gently warming additional maple syrup with heavy cream in a small saucepan over low heat, stirring until combined and heated through.
Step 6: Let the bread pudding cool slightly before cutting into squares. Serve warm, drizzled generously with the homemade toffee sauce.

Tips & Variations

Use day-old or slightly dried bread to absorb the custard better without becoming soggy.
For extra texture, add chopped nuts or dried fruit to the bread mixture before baking.
Substitute maple syrup with golden syrup or caramel sauce for a different flavor.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. Keep the toffee sauce separate and warm gently before serving again.

How to Serve

A square piece of bread pudding with a golden brown, slightly crispy top and a soft, creamy yellow inside filled with dark chocolate or raisins is shown on a white plate. A dollop of white ice cream sits on top of the pudding, with light caramel sauce being poured over it, creating a shiny, smooth texture. The bread pudding layers are thick and uneven, showing a mix of melted chocolate or raisins inside. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale?

Fresh bread can be used, but stale or day-old bread works best as it soaks up the custard without becoming overly mushy.

Is there a vegan alternative for this recipe?

You can substitute eggs with a flax or chia egg, use plant-based milk and cream alternatives, and replace butter with vegan margarine to make this dish vegan-friendly.