If you’re like me and have a soft spot for comforting desserts that offer a little bit of crunch and a whole lot of chocolatey goodness, you’ve got to try this Chocolate Toffee Bread Pudding Pie Recipe. It’s one of those treats that’s deceptively simple but completely addicting — perfect for sharing or keeping all to yourself (no judgment). Once you make this, you’ll see why it’s become a favorite in my kitchen and I’m betting it’ll be the same for you!
Why You’ll Love This Recipe
- Rich and Decadent: The combination of creamy sweetened condensed milk, chocolate toffee bits, and pecans creates an irresistible flavor and texture.
- Simple Prep: You don’t need fancy techniques or hard-to-find ingredients to whip this up.
- Make-Ahead Friendly: It tastes even better chilled, which means you can prep it in advance and have a stunning dessert ready for guests.
- Crowd Pleaser: My family always goes crazy for this pie — every single time.
Ingredients You’ll Need
Every ingredient in this Chocolate Toffee Bread Pudding Pie Recipe works together to deliver that perfect balance of crumbly crust, sweet custard, and satisfying crunch. I always recommend buying good-quality toffee bits and fresh pecans for the best results.
- All-purpose flour: The base for the crust; be sure to spoon and level your flour for accuracy.
- Confectioners’ sugar: Adds delicate sweetness and tenderness to the crust.
- Butter: Use softened butter for easy blending; it gives the crust that buttery richness.
- Sweetened condensed milk: Provides creamy sweetness and binds the filling perfectly.
- Egg: Helps set and stabilize the custard-like filling.
- Vanilla extract: Adds a warm, sweet aroma that ties the flavors together.
- Salt: Just a pinch enhances all the sweet flavors beautifully.
- Milk chocolate English toffee bits: The star ingredient! Gives buttery crunch and chocolatey goodness.
- Chopped pecans: For extra texture and a nutty contrast to the sweet filling.
Variations
One of the things I love about this Chocolate Toffee Bread Pudding Pie Recipe is how easy it is to switch things up based on what you have or your dietary preferences. Feel free to experiment — it’s your dessert, after all!
- Nut-free variation: I swapped pecans for extra toffee bits once when a guest had allergies, and it still came out perfectly crunchy and flavorful.
- Chocolate lovers’ upgrade: Try mixing in some dark chocolate chips to deepen the chocolate flavor.
- Seasonal twist: Add chopped dried cranberries or a sprinkle of cinnamon for a festive holiday feel.
- Crust alternative: You can use crushed graham crackers instead of the flour-based crust for a quicker version that adds a lovely texture.
How to Make Chocolate Toffee Bread Pudding Pie Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the flour and confectioners’ sugar. Cut in the softened butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of a greased 13×9-inch baking dish. I like to use the bottom of a measuring cup to get a smooth, compact crust that bakes evenly. Pop it into the oven and bake for about 15 minutes until it’s set but not browned too much. This step really helps create a sturdy base that holds up to the creamy filling.
Step 2: Mix the Filling
While your crust is baking, grab a large bowl and whisk together the sweetened condensed milk, egg, vanilla extract, and a pinch of salt until smooth. This custard-like mixture is what makes this bread pudding pie so luscious. Then gently fold in the milk chocolate English toffee bits and chopped pecans, making sure they’re evenly distributed. Here’s a little secret — folding instead of stirring vigorously helps keep the toffee bits intact so you get that perfect crunch in every bite.
Step 3: Bake the Filling on the Crust
Pour the filling evenly over the warm crust. Spread it gently with a spatula to level it out. Bake for an additional 20-25 minutes until the filling is lightly browned and set. It should have a slight jiggle in the middle but not be liquidy. I always check around 20 minutes to make sure it doesn’t overbake — that way you get a moist, tender filling every time. Once baked, remove from the oven and let it cool completely. Then cover and chill in the refrigerator for a few hours or overnight, which helps the flavors develop and makes slicing much easier.
Pro Tips for Making Chocolate Toffee Bread Pudding Pie Recipe
- Pressing the Crust Firmly: I found that pressing the crust firmly ensures it doesn’t crumble when you slice the pie—don’t be shy with your measuring cup!
- Folding In Toffee Gently: Toffee bits are delicate and can melt if handled roughly, so folding gently keeps their crunch intact.
- Don’t Skip Chilling: Chilling might feel like a waiting game, but it makes slicing clean bars much easier and the flavors even better.
- Watch Your Bake Time: Overbaking dries out the filling, so check at the 20-minute mark for that perfect custard-like texture.
How to Serve Chocolate Toffee Bread Pudding Pie Recipe
Garnishes
I usually sprinkle a few extra toffee bits and chopped pecans on top before serving for added texture and visual appeal. A light dusting of powdered sugar or a drizzle of caramel sauce also works beautifully. If you want to add a fresh twist, a dollop of whipped cream or a scoop of vanilla ice cream makes the experience downright dreamy.
Side Dishes
This pie is rich enough to shine on its own, but I love pairing it with fresh berries or a simple fruit salad to cut through the sweetness. For a cozy evening, a cup of strong coffee or a bold black tea complements the chocolate toffee flavors perfectly.
Creative Ways to Present
For special occasions, I’ve served this pie in individual ramekins topped with a scoop of ice cream and a sprig of mint — it looks stunning and feels extra indulgent. Another fun idea is layering it in a trifle bowl with whipped cream and crushed toffee bits for a casual yet impressive dessert display.
Make Ahead and Storage
Storing Leftovers
I always store leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to 4 days, and the flavors actually meld together as it rests overnight.
Freezing
If you want to freeze, slice the pie into bars first, then freeze them in a single layer on a baking sheet. Once frozen, transfer the bars to a freezer-safe container. They keep well for up to 3 months, which is perfect for batch prep or last-minute desserts.
Reheating
I gently reheat slices in the microwave for about 20-30 seconds or warm them in a low oven wrapped in foil, taking care not to overdo it so the pie stays tender and doesn’t dry out.
FAQs
-
Can I make this Chocolate Toffee Bread Pudding Pie Recipe dairy-free?
You can try substituting the butter with a dairy-free alternative and using a dairy-free sweetened condensed milk or coconut condensed milk. However, the texture and flavor might vary slightly. I’d recommend a small test batch to see how it turns out for you.
-
What do I do if I don’t have English toffee bits?
No worries—crushed Heath bars or any chocolate-covered toffee candy can work as a substitute. Just be mindful of the size so you don’t end up with giant chunks that sink to the bottom.
-
Can I make this pie in a different size pan?
Yes! Adjust the baking times accordingly. If you use a smaller pan, the pie will be thicker and may need longer baking to set properly; a larger pan will bake faster. Keep an eye on the filling’s texture during baking.
-
Is this dessert good served warm or cold?
It’s amazing both ways! Warm, it’s gooey and comforting, great with ice cream; chilled, it sets nicely and slices cleanly. You’ve got options depending on your mood and occasion.
Final Thoughts
Honestly, this Chocolate Toffee Bread Pudding Pie Recipe has become my go-to when I want to impress with minimal effort. There’s something so nostalgic yet delightfully decadent about it. I love sharing it with friends because the gooey custard with that crisp toffee crunch always brings big smiles to the table. Give it a try — I’m confident it’ll be a new favorite in your house too!
Print
Chocolate Toffee Bread Pudding Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours (including chilling time)
- Yield: 3 dozen bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Bread Pudding Pie features a buttery, sweet crust topped with a rich custard mixed with milk chocolate English toffee bits and chopped pecans. It’s a perfect dessert for gatherings, combining the classic comfort of bread pudding in a pie form that’s easy to serve and enjoy chilled.
Ingredients
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 of salt
- 1 package (8 ounces) milk chocolate English toffee bits
- 1 cup chopped pecans
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour and confectioners’ sugar. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse meal. Press this dough firmly onto the bottom of a greased 13×9-inch baking dish to form an even crust. Bake the crust at 350°F (175°C) for 15 minutes until set and slightly golden.
- Make the filling: While the crust is baking, beat together the sweetened condensed milk, large egg, vanilla extract, and a pinch of salt in a large bowl until smooth and well combined. Stir in the milk chocolate English toffee bits and chopped pecans thoroughly to distribute evenly.
- Assemble and bake the pie: Spread the filling mixture evenly over the pre-baked crust. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the top is lightly browned and the filling is set.
- Cool and chill: Remove the pie from the oven and allow it to cool completely. Cover the pie and chill it in the refrigerator for several hours to firm up before cutting into bars.
- Serve and store: Cut the chilled Bread Pudding Pie into approximately 3 dozen bars. Store any leftovers covered in the refrigerator to keep fresh.
Notes
- Ensure the butter is softened but not melted before cutting into the flour and sugar for best crust texture.
- Chilling the pie after baking improves the texture and makes cutting easier.
- For extra flavor, you can lightly toast the pecans before adding them to the filling.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
