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Best of Makers

Dulce de Leche Bread Pudding How-To

This dulce de leche bread pudding turns haters into believers.

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I’m going to let you in on the secret workings of Pillsbury and my own dark secret. Are you ready? I hate bread pudding. Or, I did. Here’s the story… 

My Pillsbury editor and I often chat about what’s popular in the food world, what seasonal recipes we enjoy and think all of you would enjoy. We want to be true to ourselves and make things we believe in, but we totally want to inspire all of you, too. We want to make recipes that are going to make Pillsbury fans everywhere want to make more of our recipes. Usually there’s no problem.

Well, a long time ago my sweet friend at Pillsbury was asking me about holiday recipes. Yes, we work waaaaaay in advance just for you. If you read my site you know that I love recipes with meaning or a family connection. I was thinking up my favorites and she threw out bread pudding. I said no. She brought it up again. I said no. Eww. Who likes soggy bread pudding? And seriously, I’ve had a few in my little lifetime and all were not good. She mentioned it again and I told her, ok if I can create a recipe that is so drop dead amazingly delicious we will post it, but it sincerely has to be that good.
And here we are. This dulce de leche bread pudding is seriously so delicious it literally turns haters into believers. In fact, I took it to four random friends and even told them I hate bread pudding just so they would give me sincere feedback. All four not only were raving about how amazing it was, they begged me for the recipe. 

So, here’s how easy it is. 

First, spread the dulce de leche on the bottom of mini baking dishes or one large dish.

Then load it up with crescent rolls. The buttery, flaky crescent rolls give it the best flavor and texture compared to just normal, old bread. We did bake the crescent rolls two days prior to give it even better absorption.
Next, whisk together the wet ingredients and pour them over the bread. Place everything in the fridge to allow the bread to soak up the milk mixture. Then place it in a water bath and bake for an hour and 25 minutes. I know, it’s a long time, but just make dinner or fold laundry while it sits in there.

Remove the bread pudding from the oven and allow it to cool for a couple of minutes. Isn’t it pretty?

Place a plate or platter over the dish/es and while holding tight, flip the bread pudding over, scraping out any remaining dulce de leche and spreading it over the top of the pudding.

Top with fresh whipped cream and cinnamon sugar and then devour the creamy, sweet, caramel-y goodness. 

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