Warm, gooey sweetness from New West Cuisine

This dessert just looks oh-so-tempting! Couldn't resist sharing it with everyone. For more recipes from New West Cuisine, order your copy here.

Chocolate-Toffee Bread Pudding

3 to 5 cups dices bread, stale or fresh toasted, cut into one-inch cubes
1 cup semisweet chocolate chips
1 cup toffee bits (or English toffee candy, cut into pieces)
1/2 cup sugar
1/3 cup flour
1/2 teaspoon vanilla
4 eggs
3 cups heavy cream or half-and-half
Chocolate shavings or chopped toffee bar (optional)

Preheat oven to 350 degrees F.

Lightly butter a 6-cup baking dish or bread pan. Evenly spread bread cubes in prepared dish. Sprinkle chocolate and toffee bits across top and mix in slightly.

Combine sugar and flour and mix well. Beat in vanilla, eggs, and cream or half-and-half. Pour over mixture in baking dish.

Set dish inside a larger dish and pour boiling water halfway up sides. Carefully place in preheated oven. Bake for about 45 minutes until pudding is set. Serve warm.

Garnish with chocolate shavings or a chopped toffee bar, if desired.

Bread Pudding Variations:

* Cinnamon Raisin: Substitute chocolate and toffee with 1 cup raisins tossed with 1 teaspoon cinnamon.
* White Chocolate-Raspberry: Substitute chocolate and toffee with 1 cup raspberries and 1 cup white chocolate chips.

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