Gooey Toffee Bread Puddings

This is an easy dessert to make ahead of time. You can leave the puddings in the little jars refrigerated until you are ready to serve. Then, unmold them and pop them into the microwave for a minute before pouring the toffee sauce over the top.

SERVES: 4 to 8

TEMPERATURE: 170°F

COOKING TIME: 2 hours

Ingredients:

2 eggs

½ cup heavy cream

½ cup milk

½ teaspoon vanilla extract

¼ cup sugar

pinch of salt

6 cups brioche or challah bread cubes

¼ cup toffee pieces

4 (5-ounce) jelly jars with screw lids

Toffee Sauce:

2 tablespoons butter

½ cup brown sugar

¾ cup heavy cream

½ teaspoon pure vanilla extract

pinch of salt

extra toffee pieces for garnish

Directions:

1.Set up a sous vide water bath.

2.Whisk the eggs, heavy cream, milk, vanilla extract, sugar and a pinch of salt together in a bowl. Add the bread cubes and toss to coat. Stir in the toffee pieces. Let this mixture sit for a few minutes.

3.Spoon the mixture into 4 (5-ounce) or 8 (3-ounce) jars with straight sides and tight fitting lids. Screw on the lids so that they are just fingertip tight.

4.Lower the mason jars into the un-heated sous vide water bath. Then, set the temperature of the sous vide circulator to 170ºF and set the timer to 2 hours. (This is to prevent the jars from cracking with a sudden temperature change.)

5.While pudding is cooking, make the toffee sauce. Melt the butter in a medium saucepan. Stir in the brown sugar and stir until dissolved. Add the heavy cream, vanilla extract and pinch of salt. The sugar will bubble up, but it will settle down and melt into a smooth liquid again when you return it to the heat. Stir constantly and bring the mixture back to a boil. Lower the heat and continue to cook for 8 to 10 minutes until the sauce is smooth and caramel in color.

6.When the time is up, remove jars from water and let them cool for 10 minutes. When the jars are cool enough to handle, run a paring knife around the edges of the jars. Invert the pudding onto serving plates. Pour warm toffee sauce over top and garnish with some toffee bits, serve warm.

Gooey Toffee Bread Puddings