Bread Pudding with Old English Toffee Sauce (12.24.12)

By Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point

Bread Pudding

• ½ c. sugar
• 6 eggs
• 2t. vanilla
• 1t. cinnamon
• 4c. half and half
• Medium diced bread enough to fill 9×13 baking dish

Combine sugar, eggs, vanilla, and cinnamon in mixing bowl and whisk together. Add half and half. Spray 9×13 baking dish with oil. Place diced bread in baking dish. Pour mixture over bread. You may have to push bread down to coat well. Bake in a 350F degree oven for about an hour. Bread pudding will move slightly in the middle when moved.

Toffee Sauce

• 1 cube butter
• 1 ½ c. sugar
• ¼ c. + 1T. flour
• 2c. hot water
• 1 tsp lemon juice
• 2 tsp white vinegar

Melt butter, add sugar and flour in a heavy 2-qt pan and stir constantly until mixture turns color of paper bag. Add water and cook on low until dissolved and smooth. Add vinegar and lemon juice and stir in.