Toffee Bread Pudding With Cinnamon Toffee Sauce - cooking recipe

Ingredients

Pudding
3 cups milk
4 eggs
3/4 cup sugar or 3/4 cup Splenda sugar substitute
3/4 teaspoon ground cinnamon
2 teaspoons coffee extract
3/4 teaspoon vanilla extract
1/2 teaspoon salt
6 - 6 1/2 6 -6 1/2 cups Italian bread or 6 -6 1/2 cups brioche bread, cut into 1/2-inch cubes
1 cup Skor English toffee bits or 1 cup heath almond toffee bits
Cinnamon Toffee Sauce
3/4 cup Skor English toffee bits or 3/4 cup heath almond toffee bits
1/3 cup whipping cream
1/8 - 1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 350\u00b0F.
Grease 13\"x9\"x2\" baking pan.
In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
Stir in bread cubes, coating completely with liquid.
Let soak for 10 minutes.
Stir in 1/2 cup toffee bits.
Pour into greased pan.
Sprinkle remaining toffee bits on top.
Bake until surface is set (40-45 minutes).
Let cool 30 minutes.
Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
Cut pudding into squares, top with sauce and serve with ice cream.