Dulce de Leche Bread Pudding
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Carrian Cheney
Updated Oct 15, 2018
Turn bread pudding haters into believers with this knocks-your-socks-off recipe.
Dulce de Leche Bread Pudding
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- Prep Time 25 min
- Total 2 hr 50 min
- Ingredients 10
- Servings 6
Ingredients
Bread Pudding
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 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
Instructions
-
Step1Bake crescent rolls as directed on can. Cool.
-
Step2Lightly 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.
-
Step3In 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.
-
Step4Heat 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.
-
Step5Bake 1 hour 25 minutes or until set. Carefully remove from oven; cool 1 to 2 minutes. Remove dishes/dish from water bath.
-
Step6To 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.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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