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Dulce de Leche Bread Pudding

(1)
  1 reviews
  • 25 min prep time
  • 2 hr 50 min total time
  • 10 ingredients
  • 6 servings
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Turn bread pudding haters into believers with this knocks-your-socks-off recipe.

Carrian Cheney Carrian Cheney
November 27, 2013

Ingredients

Bread Pudding

2
cans Pillsbury™ refrigerated crescent dinner rolls
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
4
eggs
1
cup whipping cream
1
cup whole milk
3/4
cup sugar
1/2
teaspoon ground cinnamon
1/2
teaspoon vanilla

Garnish

Whipped cream
Cinnamon-sugar

Steps

  • 1 Bake crescent rolls as directed on can. Cool.
  • 2 Lightly spray 4 mini (4-inch) baking dishes or one 8-inch (2-quart) glass baking dish with cooking spray. Divide and spread dulce the leche evenly among mini dishes or spread in baking dish. Using 4 rolls per mini dish or all rolls for baking dish, tear baked rolls and fill dishes/dish.
  • 3 In medium bowl, stir together remaining Bread Pudding ingredients with whisk. Pour evenly into mini dishes, pressing bread down a little as you go. Refrigerate 1 hour, pressing bread down lightly after 30 minutes.
  • 4 Heat oven to 350°F. Place mini dishes or baking dish in roasting pan or large cake pan; fill pan with water halfway up dishes/dish. Carefully place pan with dishes/dish in oven.
  • 5 Bake 1 hour 25 minutes or until set. Carefully remove from oven; cool 1 to 2 minutes. Remove dishes/dish from water bath.
  • 6 To serve, place small plate over each mini dish or 1 large platter over baking dish; flip bread pudding out of dishes/dish onto plates/platter. Spread any remaining dulce de leche from dishes/dish on top of bread pudding. Serve warm topped with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
  • 1 Bake crescent rolls as directed on can. Cool.
  • 2 Lightly spray 4 mini (4-inch) baking dishes or one 8-inch (2-quart) glass baking dish with cooking spray. Divide and spread dulce the leche evenly among mini dishes or spread in baking dish. Using 4 rolls per mini dish or all rolls for baking dish, tear baked rolls and fill dishes/dish.
  • 3 In medium bowl, stir together remaining Bread Pudding ingredients with whisk. Pour evenly into mini dishes, pressing bread down a little as you go. Refrigerate 1 hour, pressing bread down lightly after 30 minutes.
  • 4 Heat oven to 350°F. Place mini dishes or baking dish in roasting pan or large cake pan; fill pan with water halfway up dishes/dish. Carefully place pan with dishes/dish in oven.
  • 5 Bake 1 hour 25 minutes or until set. Carefully remove from oven; cool 1 to 2 minutes. Remove dishes/dish from water bath.
  • 6 To serve, place small plate over each mini dish or 1 large platter over baking dish; flip bread pudding out of dishes/dish onto plates/platter. Spread any remaining dulce de leche from dishes/dish on top of bread pudding. Serve warm topped with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Expert Tips

If you can’t find dulce de leche in the cultural foods aisle of your store, try making your own by filling a baking dish with sweetened condensed milk and tightly covering with foil. Place the baking dish in a roasting pan and fill the roasting pan with water, three-fourths of the way up the dish. Bake at 425°F for 1 to 1 1/2 hours, checking every 30 minutes for a caramel color.

If you don’t have time to make dulce de leche and you can’t buy it, just substitute 1 bag of caramels with 1/3 cup evaporated milk, microwaving on High at 30-second increments until the caramels can be stirred smooth.

Nutrition Information

No nutrition information available for this recipe
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