Chocolate Toffee Bread Pudding Pie Recipe

If you’re searching for a dessert that’s equal parts nostalgic and surprising, you’ve got to try my Chocolate Toffee Bread Pudding Pie Recipe. This isn’t your everyday bread pudding—imagine a buttery, crisp crust topped with sweet, gooey toffee pieces and milk chocolate bits, all baked into a deliciously rich custard. It’s the kind of treat my family goes crazy for, and I know you’ll fall for it just as easily. Keep reading, because I’m going to share all my secrets to getting this just right every time.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a rich, buttery base and a luscious, sweet topping dotted with those irresistible toffee bits and crunchy pecans. Here’s a quick rundown of what you’ll gather before jumping into the kitchen.

• All-purpose flour: This gives structure to the crust; no need for anything fancy here, but make sure it’s fresh for best results.
• Confectioners’ sugar: Pretty much melts into the crust, adding subtle sweetness and tenderness.
• Butter: Use softened butter to easily cut into the flour mixture, creating that perfect crumbly base.
• Sweetened condensed milk: This adds creamy sweetness that carries the custard—my secret for that silky texture.
• Large egg: Helps bind everything together in the custard filling.
• Vanilla extract: You can’t go wrong with a good quality vanilla; it makes all the flavors pop.
• Salt: Just a pinch to balance the sweetness.
• Milk chocolate English toffee bits: These are my favorite for the mix-ins — they melt slightly but keep their signature crunch and caramel flavor.
• Chopped pecans: Adds a nutty richness and an extra layer of texture that pairs perfectly with toffee and chocolate.

Variations

I love to mix things up depending on the occasion, and this Chocolate Toffee Bread Pudding Pie Recipe welcomes your creativity. Don’t be afraid to make it your own—it’s forgiving and flexible.

• Use Dark Chocolate Toffee: Swapping milk chocolate for dark chocolate toffee bits adds a deeper, more intense chocolate flavor that my husband adores.
• Try Different Nuts: Walnuts or almonds work beautifully if pecans aren’t your thing, just toast them lightly before adding for maximum flavor.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the crust and gluten-free toffee bits to keep this treat safe for those with sensitivities.
• Add Fresh Fruit: Toss in some fresh raspberries or sliced bananas before baking for a fruity twist, which brightens the richness wonderfully.

How to Make Chocolate Toffee Bread Pudding Pie Recipe

Step 1: Crafting the Perfect Crust

Start by mixing the all-purpose flour and confectioners’ sugar in a large bowl. Then cut in the softened butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs—think sandy and a little clumpy, not smooth. Press this firmly into the bottom of a greased 13×9-inch baking dish. This crust is easy but super important because it creates a buttery, crisp base that holds all the luscious topping. I like to use the bottom of a measuring cup to press it evenly, making sure the edges are just a little higher to hold the filling. Bake the crust at 350°F for 15 minutes until it’s just set and lightly golden. This step ensures the crust stays crisp and doesn’t get soggy once we add the filling.

Step 2: Preparing the Toffee-Pecan Custard Filling

While the crust bakes, whisk together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt in a large bowl until smooth and glossy. This custard mixture is what makes the pie so rich and chewy. Gently fold in the milk chocolate English toffee bits and chopped pecans, making sure they’re evenly distributed. When the crust comes out of the oven, pour this mixture on top and spread it out evenly. This layering creates a perfect harmony of creamy and crunchy textures once baked.

Step 3: Baking to Golden Perfection

Bake your pie for 20 to 25 minutes more at 350°F until the filling is puffed and lightly browned around the edges. You’ll know it’s done when the center is just set — give the pan a tiny shake; it should jiggle slightly in the middle but not be liquidy. Resist opening the oven frequently to keep the temperature steady. Once baked, let your Chocolate Toffee Bread Pudding Pie cool completely on a wire rack before covering and chilling it. I recommend chilling for at least a few hours or overnight because it helps the flavors meld and the pie to firm up for neat slicing.

How to Serve Chocolate Toffee Bread Pudding Pie Recipe

Garnishes

I usually top mine with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cold creaminess balances the warm, sweet bread pudding perfectly. If I’m feeling fancy, a drizzle of caramel sauce or a sprinkle of flaky sea salt amps up the toffee flavor beautifully—trust me, that little salty-sweet punch is irresistible.

Side Dishes

Since this pie is pretty rich, I like to serve it alongside simple, fresh fruit like sliced oranges, fresh berries, or even a green salad dressed lightly with citrus vinaigrette to cut through the sweetness and add a fresh note.

Creative Ways to Present

For holiday gatherings, I’ve served this dessert in individual mini ramekins for a charming, personalized touch. Another fun idea is layering it in a trifle dish with whipped cream and extra toffee bits sprinkled between layers for a show-stopping presentation that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftovers keep great covered in the refrigerator for up to 4 days. I found that storing individual slices wrapped in plastic wrap prevents them from drying out, and you keep that perfect moist texture intact.

Freezing

If you want to freeze it, wrap the whole pie tightly in plastic wrap and then aluminum foil. It freezes well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and you’ll barely notice a difference in texture or flavor.

Reheating

I usually reheat individual slices in a low temperature oven (around 300°F) for 10 minutes or so — this keeps the custard creamy and the toffee bits melty without drying it out. Avoid the microwave if you can; the texture can get rubbery.

FAQs

Final Thoughts

I absolutely love how this Chocolate Toffee Bread Pudding Pie Recipe brings together simple ingredients in such an unexpectedly delightful way. When I first tried it, I was hooked by the blend of creamy custard, crunchy toffee, and buttery crust all in one bite. It’s the kind of dessert that turns regular family dinners into cozy memories and impresses guests without needing a lot of fuss. I can’t recommend it enough — you’re going to adore this one as much as we do. Go ahead, give it a try, and share with the people you love; I promise it’ll become a new favorite.

Chocolate Toffee Bread Pudding Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 58 reviews

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes plus chilling time
• Yield: Approximately 36 bars (3 dozen) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

A rich and indulgent Bread Pudding Pie featuring a buttery crust topped with sweetened condensed milk, egg, vanilla, English toffee bits, and pecans. This dessert is baked to golden perfection and served chilled in convenient bars, perfect for sharing or a special treat.

---

Ingredients

Scale 1x2x3x

Crust

• 2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1 cup butter, softened

Filling

• 1 can (14 ounces) sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch salt
• 1 package (8 ounces) milk chocolate English toffee bits
• 1 cup chopped pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the crust: In a large bowl, combine the all-purpose flour and confectioners’ sugar. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse meal. Press the mixture firmly and evenly onto the bottom of a greased 13×9-inch baking dish to form the crust layer.
2. Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust in the preheated oven for 15 minutes until it sets and begins to slightly brown.
3. Make the filling: While the crust is baking, in a large bowl beat together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until the mixture is smooth and evenly combined.
4. Add toffee and pecans: Stir the milk chocolate English toffee bits and chopped pecans into the smooth filling mixture. Mix well to distribute evenly.
5. Assemble and bake: Spread the toffee and pecan filling evenly over the baked crust. Bake again at 350°F (175°C) for an additional 20 to 25 minutes or until the top is lightly browned and set.
6. Cool and chill: Remove from oven and allow the bread pudding pie to cool completely. Cover the dish and refrigerate to chill thoroughly, which helps the bars to set for easy cutting.
7. Serve: Once chilled, cut into bars. Store the bars refrigerated until ready to serve.

---

Notes

• Using softened butter helps in easy incorporation into the flour and sugar mixture for the crust.
• Be sure to press the crust firmly for a solid base to prevent crumbling when cutting into bars.
• Chilling the pie before cutting ensures clean slices and better texture.
• The recipe yields approximately 3 dozen bars, great for parties or gatherings.
• Store leftovers covered in the refrigerator for up to 5 days for best freshness.

---

Nutrition

• Serving Size: 1 bar (based on 36 bars per recipe)
• Calories: 180 kcal
• Sugar: 15 g
• Sodium: 90 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg