Sticky Toffee Bread Pudding
12 oz. raisins
1/2 cup apple juice
3 oz. unsalted butter
40 oz. king Hawaiian rolls large diced
2 qts. + 1 cup heavy cream (72 oz.)
1 1/2 cups liquid eggs
30 oz. sugar
1 T + 1 tsp. vanilla extract
Using a small sauce pan, add raisins and apple juice. Place on burner over low heat. Cook for 2 minutes. Set aside.
Generously coat cake pan or large baking dish with butter. Add any remaining butter to the raisin mixture.
Place diced bread cubes in a large mixing bowl, pour the heavy cream over the bread cubes coating evenly, set aside. Let sit for 20 minutes to absorb the liquid.
Add eggs, sugar and vanilla to a mixing bowl and whisk until smooth. Add the raisin mixture.
Combine the egg mixture with the bread mixture gently with a rubber spatula. Do not over mix. Pour into cake pan and bake at 250 degrees for about one hour rotating half way through. Raise the oven temperature to 350 degrees and cook another 10 minutes or until golden brown. The bread pudding should be cooked through. Cut into 3x3 pieces. Serve at room temperature or refrigerate.
Serve with bourbon glaze and vanilla ice cream.
Check out all the classes that we used this recipe in: