Peanut Brittle Bread Pudding Recipes

DULCE DE LECHE BREAD PUDDING WITH PEANUT BRITTLE TOPPING

Steps:

• Heat oven 350°F.
• Toss bread with apples in large bowl. Blend eggs, milk, dulce de leche and cream cheese in blender until smooth. Pour over bread mixture; toss to evenly coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 min. or until knife inserted in center comes out clean. Cool 20 min.
• Meanwhile, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in nuts. Pour onto foil-covered rimmed baking sheet. Carefully separate into small pieces with back of spoon. Cool completely.
• Serve warm pudding topped with COOL WHIP and nuts.

PEANUT BRITTLE BREAD PUDDING

Steps:

• Heat all caramel sauce ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
• Boil about 30 minutes, stirring frequently until sugar is dissolved and mixture is light caramel colored.
• Stir in vanilla.
• Cool about 30 minutes.
• Heat oven to 350 degrees.
• Grease bottom and side of 1-quart casserole with shortening.
• Place 2 cups of the bread cubes in casserole.
• Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
• Beat egg in small bowl.
• Stir in milk, brown sugar, and butter.
• Pour over bread mixture.
• Bake uncovered 23-30 minutes or until golden brown.
• Serve with caramel sauce and whipped cream.