Peanut Brittle Bread Pudding

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  • 20|min prep time
  • 50|min total time
  • 11 ingredients
  • 6 servings

Bread Pudding

4
cups soft bread cubes (4 to 5 slices bread)
1/2
cup coarsely broken peanut brittle
1
egg
1/2
cup milk
1/2
cup packed brown sugar
1/4
cup butter or margarine, melted

Hot Buttered Rum Sauce

1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
2/3
cup whipping (heavy) cream
1/4
cup rum or 3 tablespoons water plus 2 teaspoons rum extract
Whipped cream, if desired

Directions

  1. 1 Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
  2. 2 In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
  3. 3 Bake uncovered 25 to 30 minutes or until golden brown.
  4. 4 Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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