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Monkey Bread Pudding

Monkey Bread Pudding with Sticky Pecan Toffee

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Recipe Details


We’ll be the first to say it: We love a culinary mashup. Here, we’re combining two of our favorite desserts, bread pudding and monkey bread, in a custardy, pull-apart treat that’s totally irresistible. Cubes of brioche are soaked with pecans in vanilla custard, then baked on top of sticky pecan-caramel toffee. Finished with a sprinkle of sea salt, this gooey, indulgent dessert really does have it all.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Laura

    By Chef Laura

    Nutritional info

    • Calories 440
    • Protein 9g
    • Total Carb 49g
    • Total Fat 24g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      3 packets
      unsalted butter
    • brioche buns
      brioche buns
    • caramel squares
      caramel squares
    • milk
      8 ounces
    • vanilla extract
      1/2 teaspoon
      vanilla extract
    • powdered sugar
      2 tablespoons
      powdered sugar
    • chopped pecans
      2 tablespoons
      chopped pecans
    • heavy cream
      1/3 cup
      heavy cream
    • Maldon sea salt
      1/4 teaspoon
      Maldon sea salt
    • aluminum tins
      aluminum tins

    What You’ll Need

    • eggs
    • baking sheet
    • 8" small nonstick pan
    • aluminum foil


    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 350°F. Set butter packets aside to soften at room temperature (we recommend at least 10 minutes). Alternatively, place packets between your palms for 1-2 minutes—the heat from your hands should do the trick! Cut brioche buns into ½-inch cubes. Unwrap caramel squares.

    2. Soak Brioche

      Soak Brioche

      In a large bowl, whisk together milk, vanilla extract, powdered sugar, and 1 egg to fully combine. Add brioche and half of pecans to bowl with custard mixture, and stir gently to coat. Set aside to soak at room temperature until liquid is mostly absorbed, 8-10 minutes. Meanwhile, reshape tins if bent. Using 1 packet softened butter, grease insides of tins, then place on a baking sheet. Set aside.

    3. Make Sticky Pecan Toffee

      Make Sticky Pecan Toffee

      In a small nonstick pan, combine heavy cream and caramel squares, then place over medium heat. Once caramel begins to melt, whisk continuously until sauce is smooth and fully combined, 4-6 minutes. Remove pan from heat, and stir in remaining butter and remaining pecans to combine. Pour toffee into prepared tins, dividing evenly.

    4. Prepare Bread Pudding

      Prepare Bread Pudding

      Once soaked, divide brioche among tins with toffee, and gently pat down to flatten as evenly as possible. Cover entire baking sheet with foil. Bake about 10 minutes. Then, remove and discard foil, and continue baking until brioche is slightly crisp, 15-20 minutes. Use any downtime to take care of the dishes!

    5. Plate Monkey Bread Pudding

      Plate Monkey Bread Pudding

      Once baked, remove monkey bread pudding from oven and let cool until custard is set, about 10 minutes. Place a small plate on top of each tin, then carefully flip to invert pudding. Sprinkle with a pinch of Maldon salt—a little goes a long way, so only use as much as desired. Enjoy!

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