Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons melted butter
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3 tablespoons molasses
  • 4 tablespoons butter at room temperature
  • 1-16 oz sliced sweet Hawaiian style loaf or brioche (about 12-14 slices)
  • 12 dates with stones removed and roughly chopped
  • 2/3 cups dark chocolate chips
  • 1/3 cup chopped pecans
  • Make The Toffee Sauce!
  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Instruction

  • Prepare a 13x9 baking tray with a non-stick spray or butter.
  • In a large bowl combine the eggs, brown sugar, vanilla, melted butter, cream, milk and molasses.
  • Whisk until the mixture is well combined.
  • Take the bread slices and spread each one with butter on one side.
  • Slice each slice across diagonally to create two triangles.
  • Place about 4-5 slices into the baking tray in a shingled pattern covering the base of the pan.
  • Sprinkle some chocolate chips and chopped dates over the bread.
  • Create another layer of bread on top and add the remaining chocolate and dates over the surface.
  • You can press down on the bread to make things fit if you need to.
  • Slowly pour the liquid mixture over the bread making sure to cover every part of it. Press the bread down with your fingers to make sure all of it has been touched by the liquid.
  • Add the chopped pecans to the surface.
  • Cover and let the bread soak up the liquid for at least two hours in the fridge.
  • Preheat the oven to 350 degrees, cover the bread pudding with foil and bake for 30 minutes.
  • Remove the foil and turn the heat up to 400 degrees.
  • Bake for a further 15-20 minutes and the top of the bread pudding feels springy when gently pushed in the center. It'll still seem wet which is okay.
  • Add all of the sauce ingredients to a pan over a med-high heat and bring to a boil.
  • Whisk until the mixture thickens, about 5 minutes then turn off the heat.
  • Let the bread pudding rest for 10 minutes before serving warm with the sauce.