The perfect easy dessert, or brunch item!
Preheat oven to 350 degrees and spray four 8 oz. ramekins with non-stick cooking spray, or spray muffin pan (about 6-8 muffins).
Add cubed pound cake (or other bread cubes) to a large bowl. In another medium bowl, whisk together Irish Cream, sugar, and eggs until combined, add cinnamon if desired. Pour the cream mixture over the pound cake, and stir in the toffee bits until cake is coated. Divide evenly into prepared ramekins or muffin cups. Bake for 35-40 minutes for ramekins (20-25 for muffins). While pudding is baking, prepare the whipped cream and caramel sauce.
Using a stand mixer or hand mixer, whisk the heavy whipping cream on medium high for 2-3 minutes, or until thick and sturdy. Add in sugar and vanilla, whisk to combine. Store in fridge until ready to use.
In a small sauce pan, melt the butter, brown sugar, and heavy cream together over medium heat. Whisk constantly, once boiling reduce heat to low and simmer for 5-6 minutes. Make sure to whisk constantly to avoid burning. Sauce will thicken, remove from heat. Caramel will also thicken as it cools.
Allow bread pudding to cool slightly. Serve with a drizzle of caramel sauce, a dollop of whipped cream, and garnish with additional toffee bits. Sprinkle with flakey sea salt if desired.
If you have the extra time (and remember), allow the cubed pound cake to sit out, uncovered to dry out for a couple hours. It's certainly not mandatory for the dish to be delicious, just helps to have drier bread.
This would also work great with brioche, challah, or French bread which are traditionally used for bread pudding.
The prepared pound cake can be found in the freezer section of your local grocery store, by the frozen desserts.
This is just as delicious chilled in the fridge and eaten cold in my opinion!