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Toffee Bread Pudding Recipe


1 hour
2/3 cup

This warm, toffee bread pudding recipe from HERSHEY'S CHIPITS is the perfect way to enjoy a cold, fall day. Make for the family today! Try the recipe here.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
40 minutes


  • 3 cups
    milk (750 mL)
  • 4
  • 3/4 cup
    granulated sugar (175 mL)
  • 3/4 tsp
    ground cinnamon (4 mL)
  • 3/4 tsp
    vanilla extract (4 mL)
  • 1/2 tsp
    salt (2 mL)
  • 6 cups
    1 2-inch (1 cm) cubed French, Italian or sourdough bread (1.5 L)
  • sweetened whipped cream or ice cream (optional)
  • Cinnamon Toffee Sauce (optional):
  • 3/4 cup
    HERSHEY’S CHIPITS SKOR Toffee Bits (175 mL)
  • 1/3 cup
    whipping cream (75 mL)
  • pinch
    ground cinnamon


Equipment Needed 
oven Oven
baking pan 13x9-inch (33x23 cm) Baking Pan
large bowl Large Bowl
whisk Whisk
stovetop Stovetop
saucepan Saucepan

Preheat the oven to 350°F (180°C). Butter a 13x9-inch (3.5L) baking pan.


Whisk milk with eggs, sugar, cinnamon, vanilla and salt in a large bowl. Add bread and toss to coat evenly; let stand for 10 minutes. Stir in toffee bits. Pour mixture into prepared pan.


Bake for 40 to 45 minutes or until surface is set; cool for 30 minutes. Cut pudding into squares; top with Cinnamon Toffee Sauce (see below), whipped cream or ice cream (if using).


Cinnamon Toffee Sauce (optional): Combine toffee bits with cream and cinnamon in a saucepan set over low heat. Cook, stirring constantly, until toffee melts and mixture is well combined.

Note: This dessert is best eaten the same day it is prepared.