Sticky Toffee Brown Bread

Sticky Toffee Brown Bread is a perfect dessert for Thanksgiving and Sunday suppers. Recipe/Photo by Chef Josh Berry. Recipe & Photo may be shared with proper credit.

New England’s cool weather means Bean Suppah season. Traditional Brown Bread is my favorite to enjoy with slow cooked baked beans. (I will share my grandfather’s bean recipe with you this winter.) 

But Brown Bread can have a life beyond a side dish for beans. I created this as a twist on New England’s classic dessert for our friend Xander whose birthday is in December and loves sticky toffee pudding. It is ideal for those who like a flavorful dessert without in-your-face-sweet options.

Start with a can of brown bread (Like most Mainers, I love the B & M brand, but no raisins). With a can opener, open the can on both the top and bottom. Gently push the bottom of the can using the metal top, this is so the bread comes out easily and clean.  

Slice the bread into 4-5 thick slices. Place them in a buttered casserole dish big enough so they have a little space around them. 

In a small saucepan, add  ¾ cup of brown sugar, and a ½ cup heavy cream and one stick of unsalted butter. 

Over medium heat, cook the sauce, stirring often. When it looks like a pot of melted pennies, remove the pan from the heat. At this point, add a spoonful of vanilla, honey or molasses–your choice.  

Pour half of the sauce over the brown bread slices in the casserole dish, and cover with aluminum foil. Keep the rest of the sauce warm for when you serve. 

Bake in a preheated 325f oven for around 15 min. Remove the foil and bake for another 5 or so just so the top starts to harden a little and will be tacky to the touch but not wet. 

Remove the casserole from the oven and let sit while you whip some fresh cream. 

Using a spatula, transfer each slice of brown bread to a serving bowl. Top with some of the warm hard sauce and a good ole’ dollop of whipped cream. Sprinkle some flaky sea salt and enjoy.