Toffee Bread Pudding Made with OREO Cookie Pieces



6 servings

  • Bread Pudding

  • 6 oz. country style white bread, cut into 3/4-inch cubes
  • 9¼ oz. heavy cream
  • 9¼ oz. whole milk
  • 3¾ oz. granulated sugar
  • 7 oz. eggs

  • Toffee Sauce

  • 6 oz. brown sugar
  • 1¾ oz. unsalted butter
  • 7¾ oz. heavy cream, divided
  • ½ tsp. vanilla extract
  • 4½ oz. OREO Medium Cookie Pieces
  • 2 oz. toffee bits

Nutrition per serving

Calories820 Total fat49 gSaturated fat28 gTrans fat0.5 gCholesterol260 mgSodium350 mgCarbohydrate86 gDietary fiber2 gProtein11 gVitamin A30 %DVVitamin C0 %DVCalcium15 %DVIron15 %DV
Bread Pudding:  

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.

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.

Toffee Sauce:  

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.

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.

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.


Serving Suggestion:

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

© Mondelēz International group