Banana-Toffee Bread Pudding
2 cups whole milk
3/4 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
6 BAYS English Muffins, split and cubed
2 bananas, sliced
1/2 cup semi-sweet chocolate chips
1/2 cup toffee chips
Vanilla ice cream or whipped cream (optional)
Preheat oven to 350˚ F. Grease a loaf pan. In a large bowl, whisk together milk, eggs, sugar, vanilla extract and cinnamon until smooth. Stir in muffin cubes, bananas, chocolate chips and toffee chips. Allow to rest in refrigerator 30 minutes until muffins become saturated with custard mixture, then pour into prepared pan.
Line the bottom of a roasting pan with a damp kitchen towel. Place filled loaf pan on top of towel, and place both in the oven. Carefully fill roasting pan with water to reach halfway up sides of loaf pan. Bake for one hour. Remove and let cool slightly before serving. Serve with vanilla ice cream or whipped cream, if desired.
Submitted by Kerri Pelz of Arden, NC