Chocolate Bread Pudding With Rum Toffee Sauce Recipe by Paula Deen

Level: Moderate

Time: 80 MINUTES

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  • 1 loaf Hawaiian bread, cut into 1-inch cubes
  • 2 3/4 cups heavy whipping cream, divided
  • 2 cups whole milk
  • 1 cup sugar, plus 2 tablespoons, divided
  • 2 1/2 sticks butter, divided, 1/2 stick melted
  • 4 large eggs
  • 8 (1 oz) squares semi-sweet chocolate squares, finely chopped
  • 1 cup chopped pecans
  • 2 cups brown sugar, firmly packed
  • 3/4 cup dark rum
  • 1 teaspoon vanilla extract


Preheat the oven to 350°. Lightly grease a 13 by 9-inch baking dish.


Add the bread cubes to a large bowl.


In a medium bowl, whisk together 1 1/2 cups of the cream, the milk, 1 cup sugar, 1/2 stick melted butter and eggs. Add the cream mixture to the bread cubes, stirring to combine. Let stand for 15 minutes. Stir in the chocolate and pecans. Spoon the mixture into the prepared baking dish. Drizzle with 1/2 cup cream and sprinkle with remaining 2 tablespoons sugar. Bake until the center is set, about 1 hour. Serve with Rum Toffee Sauce.


Rum Toffee Sauce:


In a medium saucepan, combine the brown sugar and 2 sticks butter. Bring to a boil over medium heat. Reduce the heat, stir in the 3/4 cup cream and rum and simmer for 4 minutes. Remove from heat, and stir in vanilla. Let cool. The sauce can be stored, covered, in the refrigerator for up to 2 weeks.


Yield: about 3 cups

Chocolate Bread Pudding with Rum Toffee Sauce


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