Dulce de Leche Bread Pudding

Turn bread pudding haters into believers with this knocks-your-socks-off recipe.

  • prep time 25 min
  • total time 2 hr 50 min
  • ingredients 10
  • servings 6

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
  • 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.
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