Sticky Toffee Pudding

Warm and sweet, and oh-so tempting, bread pudding is slathered with gooey sauce and baked to heavenly perfection.

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  • prep time 10 min
  • total time 50 min
  • ingredients 10
  • servings 3
 

Ingredients

2
tablespoons butterscotch caramel or caramel topping
1
tablespoon whipping cream
1/3
cup chopped dates
1/4
cup boiling water
1/2
teaspoon vanilla
3
Pillsbury™ Grands!™ frozen buttermilk or southern style biscuits (from 25-oz bag)
1/4
cup packed brown sugar
2
tablespoons butter or margarine, melted

Garnish, if desired

Unsweetened whipped cream
Toasted chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray.
  • 2 In small bowl, mix topping and whipping cream until smooth; set aside. In another small bowl, place dates; cover with boiling water and vanilla. Set aside.
  • 3 Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Cut each biscuit into 4 pieces; set aside.
  • 4 In medium bowl, mix brown sugar and butter until well blended. Add biscuit pieces; toss to coat. Gently stir in date mixture. Pour biscuit mixture into casserole; spread evenly.
  • 5 Bake 20 to 25 minutes or until top is golden brown--except 5 minutes before end of bake time, drizzle evenly with topping mixture (mixture will bubble during baking). Cool 10 minutes. Serve warm with whipped cream and pecans.
  • 1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray.
  • 2 In small bowl, mix topping and whipping cream until smooth; set aside. In another small bowl, place dates; cover with boiling water and vanilla. Set aside.
  • 3 Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Cut each biscuit into 4 pieces; set aside.
  • 4 In medium bowl, mix brown sugar and butter until well blended. Add biscuit pieces; toss to coat. Gently stir in date mixture. Pour biscuit mixture into casserole; spread evenly.
  • 5 Bake 20 to 25 minutes or until top is golden brown--except 5 minutes before end of bake time, drizzle evenly with topping mixture (mixture will bubble during baking). Cool 10 minutes. Serve warm with whipped cream and pecans.

EXPERT TIPS

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Expert Tips

Toasted, chopped walnuts may be substituted for the pecans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
Trans Fat
4 1/2g
4 1/2%
),
Cholesterol
25mg
25%;
Sodium
670mg
670%;
Total Carbohydrate
60g
60%
(Dietary Fiber
1g
1%
  Sugars
37g
37%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.