Chocolate-Toffee Bread Pudding

Bits of milk chocolate-covered toffee and semisweet chocolate chunks turn leftover rolls into a scrumptious treat.

Ingredients

• 2½ cups half-and-half
• 6 eggs
• ¾ cup granulated sugar
• 1 tsp. vanilla extract
• 8 oz. day-old rolls, preferably egg twists, about 4 rolls, cut into 1” pieces, 8 cups
• ¾ cup semisweet chocolate chunks, about 4 oz., chopped
• ¾ cup milk chocolate toffee bits, such as Heath
• ½ cup heavy cream

Instructions

1. In large bowl, whisk together half-and-half, eggs, granulated sugar and vanilla until blended. Add rolls, chocolate chunks and ½ cup toffee bits; toss to combine. Let stand 30 minutes to let rolls absorb most of half-and-half mixture; stir.
2. Meanwhile, preheat oven to 350°F. Coat 3″-deep, 2-qt. baking dish with cooking spray. Transfer mixture to baking dish; cover with foil. Bake 1 hour, 15 minutes. Uncover; sprinkle with remaining ¼ cup toffee bits. Bake, uncovered, 20 minutes or until cooked through and browned on top. Let stand at least 30 minutes before serving. 
3. Meanwhile, on medium-high speed, beat heavy cream until soft peaks form, about 2 minutes. Serve bread pudding with whipped cream.