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Sticky Toffee Bread & Butter Pudding: A Decadent Twist on a Classic

The scent of warm toffee and baking bread has always taken me back to my grandmother’s kitchen. I remember being a small child, perched on a stool, watching her transform simple ingredients into comforting desserts. One of my fondest memories is of her bread and butter pudding, the rich custard soaking into the soft bread. This Sticky Toffee Bread & Butter Pudding is my homage to those sweet memories, a modern, even more indulgent take on her classic, guaranteed to elicit sighs of pure joy.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Yield: 1 Pudding
Dietary Type: Not specified

Ingredients

7 ounces stoned dates
1/2 teaspoon bicarbonate of soda
3 ounces butter, soft
6 slices brioche bread (or Brioche rolls)
6 egg yolks
1 teaspoon vanilla essence
3 ounces caster sugar
8 1/2 fluid ounces heavy cream (double cream)
8 1/2 fluid ounces milk

For the sauce:

3 1/2 ounces butter
3 1/2 fluid ounces golden syrup
3 1/2 ounces soft dark brown sugar
3 1/2 fluid ounces heavy cream (double cream)
1/2 tablespoon brandy

Equipment Needed

Saucepan
Oven-proof dish
Mixing bowls
Whisk
Spoon

Instructions

Preheat your oven to 170C/325F/Gas Mark 3. This moderate temperature ensures the pudding cooks evenly without burning.
Prepare the date mixture: In a saucepan, combine the stoned dates and bicarbonate of soda. Barely cover them with water. Simmer this mixture over medium heat until the dates soften and you achieve a thick, mushy consistency. The bicarbonate helps to break down the dates and create a smoother texture. This step is crucial for infusing the pudding with that rich, sticky toffee flavor.
Prepare the brioche: Butter one side of each brioche slice. If you are using brioche rolls, cut them in half horizontally and butter each half. The buttered brioche will soak up the custard beautifully and prevent the pudding from becoming soggy.
Layer the pudding: Arrange the buttered brioche and date mixture in alternate layers in your chosen oven-proof dish. Start and end with a brioche slice. This layering technique ensures that every bite has a balance of bread and toffee goodness.
Prepare the custard: In a mixing bowl, beat together the egg yolks, vanilla essence, and caster sugar until light and slightly thickened. This creates the base for your rich and creamy custard.
Infuse the cream: Gently heat the heavy cream in a separate saucepan until it is scalding – just before it boils. Slowly and gradually mix the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This technique, known as tempering, ensures a smooth and silky custard.
Assemble the pudding: Pour the custard mixture evenly over the layered brioche in the oven-proof dish. Allow the pudding to sit for 15-20 minutes, giving the brioche ample time to soak up the custard. This step is vital for achieving the perfect texture.
Bake the pudding: Sprinkle the top of the pudding with some brown sugar. This will caramelize during baking, adding a lovely sweetness and crispy texture. Bake in the preheated oven for 40 minutes, or until the custard mixture has set and the top is golden brown. To check for doneness, gently shake the dish; the custard should be mostly set with a slight wobble in the center.
Prepare the sauce: While the pudding is baking, make the sauce. In a saucepan, combine the butter, golden syrup, and soft dark brown sugar. Bring the mixture to a boil over medium heat, stirring continuously until the butter is melted and the sugar is dissolved.
Finish the sauce: Once the sauce is smooth and bubbling, remove it from the heat. Add the heavy cream and brandy, and stir well to combine. Return the sauce to the heat briefly to warm it through, ensuring it is smooth and glossy. The brandy adds a lovely warmth and depth of flavor to the toffee sauce, complementing the dates perfectly.
Serve: Keep the sauce warm and serve alongside the hot Sticky Toffee Bread & Butter Pudding.

Expert Tips & Tricks

For an even richer flavor, soak the dates in a dark rum or brandy overnight before cooking. This will infuse them with even more depth and complexity.
If you find the top of the pudding is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
Don’t overbake the pudding, as this will result in a dry and rubbery texture. The custard should be just set with a slight wobble in the center.
For a more intense toffee flavor, use a combination of Medjool and Deglet Noor dates.
If you don’t have brandy on hand, you can substitute it with a teaspoon of vanilla extract or a splash of dark rum.

Serving & Storage Suggestions

Serve the Sticky Toffee Bread & Butter Pudding warm, drizzled generously with the toffee sauce. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect accompaniment.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The toffee sauce can also be stored in the refrigerator for up to 5 days. Reheat gently in a saucepan over low heat. The pudding is best eaten fresh, but can be frozen for up to 1 month. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	799 kcal	N/A
Total Fat	42g	N/A
Saturated Fat	24g	N/A
Cholesterol	257mg	N/A
Sodium	724mg	N/A
Total Carbohydrate	98g	N/A
Dietary Fiber	4g	N/A
Sugars	44g	N/A
Protein	11g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free brioche or bread. Ensure all other ingredients are also gluten-free.
Dairy-Free: Substitute the butter with a plant-based butter alternative, the heavy cream with coconut cream or oat cream, and the milk with almond or soy milk.
Spice it Up: Add a pinch of ground cinnamon or nutmeg to the custard mixture for a warm, spiced flavor.
Nutty Twist: Sprinkle chopped pecans or walnuts over the top of the pudding before baking for added texture and flavor.
Citrus Zest: Add the zest of an orange or lemon to the custard mixture for a bright and refreshing twist.

FAQs (Frequently Asked Questions)

Q: Can I make this pudding ahead of time?
A: Yes, you can assemble the pudding up to 24 hours in advance and store it in the refrigerator. Add the brown sugar just before baking. You can also make the sauce ahead of time and reheat it when ready to serve.

Q: Can I use different types of bread?
A: While brioche is recommended for its richness, you can substitute it with challah, croissants, or even stale white bread. The key is to use a bread that will absorb the custard well.

Q: What if I don’t have golden syrup?
A: You can substitute golden syrup with corn syrup or honey. The flavor will be slightly different, but still delicious.

Q: How do I prevent the custard from curdling?
A: Tempering the eggs properly by slowly adding the hot cream to the egg yolk mixture while whisking constantly is key to preventing curdling.

Q: Can I add other fruits to the pudding?
A: Yes, you can add other dried fruits such as raisins, sultanas, or dried cranberries to the pudding. Just be sure to soak them in hot water or rum beforehand to plump them up.

Final Thoughts

This Sticky Toffee Bread & Butter Pudding is more than just a dessert; it’s an experience. The rich, decadent flavors and comforting textures will transport you to a place of pure indulgence. Don’t be intimidated by the steps – this recipe is surprisingly easy to make. I encourage you to try it and share the warmth and joy with your loved ones. Pair it with a glass of dessert wine or a steaming cup of coffee for the ultimate treat. And don’t forget to let me know what you think! I’d love to hear about your variations and experiences with this delightful pudding. Happy baking!

Sticky Toffee Bread & Butter Pudding Recipe