There’re some recipe ideas that start developing in my head and then they snowball. Sometimes they’re just plain old stupid, sometimes they change completely and other times I wonder what the heck I’m doing in the kitchen that day and I should just go and take the dog for a walk.
This recipe idea started from dates, not the EHarmony kind but the squishy slightly weird what could I do with these kind. I’m sure there’s a list of date recipes available, but one of my most favorites in the world is sticky toffee pudding.
It’s a dessert that you’ll find on every menu in every British pub everywhere. It’s as famous as fish and chips but way tastier and we all know how freakishly awesome fish and chips taste.
And here’s where that idea in my head completely changed.
I took the flavors from sticky toffee pudding and made another popular Brit dessert, the bread pudding. Feeling pretty darn smug with myself for coming up with this sweet hybrid dessert, I started to think about what to call it.
A quick Google search for some ideas showed that it’s been done (many times). A few choice words with 4-6 letters and I decided to go ahead and make my recipe.
The $8 pack of dates staring at me kinda sealed the deal.
Slices of sweet Hawaiian bread were covered in butter and then laid nicely in a dish. So easy!
I chopped most of the dates and sprinkled them over the bread followed by chocolate chips. Place a second layer of buttery bread on top and repeat with the dates and chocolate chips.
Make the custard by whisking together eggs, cream, milk, molasses and dark brown sugar. It’ll turn a muddy brown color and taste absolutely nothing like mud.
Pour the custard over your neatly arranged bread and let it soak in. This can take up to 2 hours but overnight is best to capture all of the flavors.
Make the toffee sauce and pour some over each slice.
