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|
English toffee bread pudding
Serves 8
PUDDING
| Butter (for the dish) | |
| 2 | cups heavy cream |
| 4 | extra-large eggs |
| 1 | extra-large egg yolk |
| 3/4 | cup light brown sugar |
| 1/2 | vanilla bean, seeds only |
| 2 | tablespoons cognac |
| 1 1/3 | cups chopped Heath bars (five 1.4 ounce bars) |
| 4-5 | large croissants (about 15 ounces), cut into cubes |
2. In a bowl, beat the cream, eggs, yolk, light brown sugar, vanilla bean seeds, and cognac. Strain the custard into another bowl. Stir in the chopped Heath bars; set aside.
3. Fill the baking dish with the croissants. Pour the custard mixture evenly over the croissants. Press the croissants down slightly, so they are covered with custard.
4. Place the baking dish in the roasting pan. Add enough boiling water to come halfway up the sides of the dish. Carefully transfer to the oven. Bake the pudding for 50 to 60 minutes or until the top is firm and the custard is set.
SAUCE
| 1 | cup orange juice |
| 1 | tablespoon Grand Marnier or other orange liqueur |
| 1 | tablespoon sugar |
| 1/2 | teaspoon grated orange rind |
| 1 | pint chocolate ice cream (for serving) |
1. In a small saucepan over low heat, combine the orange juice, Grand Marnier or orange liqueur, sugar, and orange rind. Simmer for 1 minute or until the sugar melts. Turn off the heat and leave to cool.
2. Serve the bread pudding with a scoop of chocolate ice cream and a drizzle of orange sauce. Adapted from The Bristol Lounge Notes: 
© Copyright 2007 Globe Newspaper Company.
