Sticky Toffee Bread Pudding with Warm Toffee Sauce
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If comfort had a flavor, it would taste exactly like Sticky Toffee Bread Pudding. This dessert is the lovechild of classic sticky toffee pudding and old-fashioned bread pudding! It’s a golden, custardy bake soaked in silky toffee sauce that’s unapologetically rich and sweet. It’s got everything you want on a cozy evening: soft brioche, caramelized brown sugar, creamy vanilla custard, and dates that melt right into the batter for that signature sticky sweetness.
It’s easier than it looks, made mostly from pantry staples, like eggs, milk, brown sugar, and a loaf of day-old brioche. You’ll make a quick molasses toffee sauce that soaks right into the pudding as it cools, turning every bite into pure buttery bliss. Pair it with vanilla ice cream or a drizzle of heavy cream, and you’ve officially reached dessert heaven.
Why You’ll Love Sticky Toffee Bread Pudding
- Deep caramel flavor – The molasses and brown sugar team up to create a rich, buttery sauce that soaks right into the bread.
- Custardy and soft texture – The brioche and egg mixture bakes into the perfect pudding-like base, soft in the center and golden on top.
- Make-ahead friendly – You can bake it a few hours ahead, let the toffee sauce soak in, and reheat when you’re ready to serve.
- Crowd-pleaser – It’s elegant enough for a dinner party but simple enough for a lazy weekend bake.
- Versatile dessert – Serve it warm with ice cream, cold from the refrigerator, or reheated with extra sauce.
Ingredients Needed To Make Sticky Toffee Bread Pudding
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Brioche bread, cubed
- Milk
- Granulated sugar
- Eggs
- Vanilla extract
- Dates
- Water
- Ground cinnamon
- Molasses
- Heavy cream
- Light brown sugar
Variations, Tips, and Substitutions
- Use other bread: Challah or French bread also works if brioche isn’t on hand.
- Add a little salt: A pinch of flaky salt over the top brings balance to the sweetness.
- Try bourbon or espresso: Stir a tablespoon into the toffee sauce for an adult twist.
- Top with nuts: Chopped pecans or walnuts add crunch and contrast.
- Make it in advance: Bake the pudding the night before and reheat in the oven covered with aluminum foil at300°F before serving.
How To Make Sticky Toffee Bread Pudding
- Cook the toffee sauce: Combine molasses, heavy cream, vanilla, and brown sugar in a small stock pot. Stir and simmer until it thickens slightly, then set aside.
- Preheat and prep: Heat the oven to 350°F. Grease your baking dish or springform pan and line it with parchment paper if you like easy cleanup.
- Soften the dates: Boil chopped dates with water until soft, then mash into a thick paste.
- Whisk the custard: In a large bowl, mix milk, sugar, eggs, vanilla, and cinnamon. Add the date mixture and stir until smooth.
- Add the bread: Toss in the brioche cubes and stir gently to coat. Let it sit for about 10 minutes so the bread absorbs the custard.
- Bake: Pour into the pan, press down slightly, and bake for about an hour, until the top is golden and set in the center.
- Cool and soak: Let it cool for 30 minutes, then poke holes all over and pour some toffee sauce on top. Let it soak for at least an hour.
- Serve: Slice, drizzle with more warm toffee sauce, and serve with a scoop of vanilla ice cream.
Commonly Asked Questions
Can I make this ahead of time?
Yes! The flavor actually deepens after resting. Prepare it earlier in the day and warm it before serving.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
What if I don’t have brioche?
Any rich, slightly sweet bread will work! Challah or even leftover dinner rolls are also great options!
Can I use a blender for the dates?
Sure, if you prefer a smoother texture. Just blend the softened dates and water instead of mashing them by hand.
How do I store leftovers?
Cover tightly and refrigerate for up to 4 days. Reheat individual slices in the microwave or oven, and always serve with extra sauce.
Can I freeze it?
Yes, freeze portions in airtight containers for up to 2 months. Thaw in the refrigerator and warm before serving.
Sticky Toffee Bread Pudding
Equipment
- 7x10x3-inch baking dish or 9-inch round springform pan
- Measuring cups and spoons
- Baking tray (if using springform pan)
Ingredients
Bread Pudding:
- 6 cups brioche bread cubed
- 1 ½ cups milk
- 1 cup granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 cups dates chopped
- 1 cup water
- 1 tsp ground cinnamon
Toffee Sauce:
- 2 tbsp molasses
- 2 cups heavy cream
- 2 tsp vanilla extract
- ⅔ cup light brown sugar packed
Instructions
Make the Toffee Sauce:
- In a small stock pot, combine molasses, heavy cream, vanilla extract, and brown sugar. Cook over medium heat for about 10 minutes, stirring often, until slightly thickened. Remove from heat and set aside.
Prep the Oven and Pan:
- Preheat oven to 350°F. Spray a 7x10x3-inch baking dish (or 9-inch round springform pan) with nonstick spray. Line with parchment paper if desired.
Cook the Dates:
- In a small stock pot, add the chopped dates and 1 cup of water. Cook over medium-low heat until the dates soften, then use a spatula to mash them into a thick paste. Remove from heat.
Prepare the Bread Mixture:
- In a large bowl, whisk together milk, sugar, eggs, vanilla, and cinnamon. Stir in the warm date mixture until combined. Add the cubed brioche bread and gently toss to coat. Let sit for 10 minutes to soak.
Bake:
- Pour the mixture into the prepared dish, press down slightly, and bake for 60–70 minutes, or until the center is set and golden.
Cool and Soak:
- Let the pudding cool for 30 minutes. Use a fork or skewer to poke holes all over the top. If using a springform pan, place it on a baking tray in case of leaks. Pour ¼ of the toffee sauce over the top, letting it soak for 1 hour.
Serve:
- Serve warm with the remaining toffee sauce drizzled generously over each slice.
Nutrition
This Sticky Toffee Bread Pudding honestly feels like cheating! It’s just too good for how easy it is. You get all the gooey, caramelized comfort of a classic British dessert, but with the cozy bonus of buttery bread pudding. Whenever I make this, the only real challenge is keeping everyone from digging in before it’s properly soaked. Don’t worry, though. No one’s judging if you sneak a piece early.