Dulce de Leche Bread Pudding with Peanut Brittle Topping
- Source
- Kraft recipe printout (kraftrecipes.com)
- Serves
- 12
- Prep
- 20 min
- Cook
- 1 hr 25 min
Ingredients
- 6 cups day-old French bread cubes (1/2 inch)
- 1 apple, peeled, chopped
- 3 eggs
- 1-1/2 cups milk
- 1 can (13.4 oz.) dulce de leche (sweetened milk caramel)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
- 1/4 cup sugar
- 1/4 cup PLANTERS Dry Roasted Peanuts
- 1 cup thawed COOL WHIP Whipped Topping
Steps
- HEAT oven to 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.
Notes
Kraft Kitchens Tips:
- SIZE WISE: Enjoy a serving of this delicious bread pudding with loved ones, but be sure to keep an eye on portion size.
- MAKE AHEAD: This delicious pudding can be mixed together ahead of time. Refrigerate up to 8 hours before baking as directed.
- FOOD FACTS: Leaving the crust on the bread adds both crunch and color to this flavorful pudding. For a softer pudding, leaving the crust on the bread adds both crunch and color to this flavorful pudding.
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