•   Bread Pudding
  • 6 oz. country style white bread, cut into 3/4-inch cubes
  • 9-1/4 oz. heavy cream
  • 9-1/4 oz. whole milk
  • 3-3/4 oz. granulated sugar
  • 7 oz. eggs
  •   Toffee Sauce
  • 6 oz. brown sugar
  • 1-3/4 oz. unsalted butter
  • 7-3/4 oz. heavy cream, divided
  • 1/2 tsp. vanilla extract
  • 4-1/2 oz. OREO Medium Cookie Pieces
  • 2 oz. toffee bits


Nutritional facts are based on a single serving
Calories 820
Total fat 49g
Saturated fat 28g
Trans fat 0.5g
Cholesterol 260mg
Sodium 350mg
Carbohydrate 86g
Dietary fiber 2g
Sugars 65g
Protein 11g
Calcium 15%DV
Iron 15%DV


    Bread Pudding:
  1. Arrange  bread cubes in single layer on half sheet pan. Bake in 300°F standard oven 1 to 2 hours or until cubes are halfway dried. Cool. Place in medium bowl.
  2. Bring  milk, cream and sugar to simmer in heavy medium saucepan on medium heat. Remove from heat. Place eggs in large bowl. Slowly whisk in warm milk mixture. Strain liquid mixture over bread cubes in bowl. Let stand 30 to 45 min. or until liquid is absorbed.
  3. Toffee Sauce:
  4. Meanwhile,  bring sugar, butter and half the cream to boil in heavy medium saucepan on medium-high heat. Cook and stir until mixture is dark golden in color. Remove from heat; stir in remaining cream. Cool. Stir in vanilla.
  5. Spoon  1 oz. Toffee Sauce into each of 6 buttered 6-oz. ramekins. Top with half the cookie pieces and half the bread mixture. Sprinkle with toffee bits. Repeat layers with remaining cookies and bread.
  6. Arrange  filled ramekins in hot water bath. Bake in 350°F standard oven 30 to 45 min. or until knife inserted near centers comes out clean. Cool in pan on wire rack 5 min. Unmold onto dessert plates. Serve warm.
  7. Serving Suggestion:

    Drizzle dessert plate with 1 oz. additional Toffee Sauce before inverting bread pudding onto it.

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