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Peanut Brittle Bread Pudding Recipe

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This recipe for Peanut Brittle Bread Pudding is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Divine Caramel Sauce (recipe in this cookbook)
8 C soft bread cubes (12-14 slices)*
1 C coarsely broken peanut brittle
2 eggs
2 C milk
1 C packed brown sugar
1/2 C butter
Whipped cream, if desired* Optional - Once I used a loaf of Kneaders cinnamon bread and it was astonishingly good. You can toast the bread before cutting into cubes if you want. It gives it a slightly different texture and makes it puff up better when you add the egg/milk mixture and bake it. Good either way though.
Directions:
Directions:
1. Prepare Divine Caramel Sauce.

2. Heat oven to 350º. Grease bottom and side of 2-quart casserole with butter. Place 2 C of the bread cubes in casserole. Sprinkle with half of the peanut brittle. Repeat with remaining bread and peanut brittle.

3. Beat eggs in small bowl. Stir in milk, brown sugar and butter. Pour over bread mixture.

4. Bake uncovered 25-30 mins or until golden brown. Serve with caramel sauce and whipped cream.

NOTE: You can prepare this up to 24 hours ahead of time. Follow directions through step 2. Cover and refrigerate until ready to bake.

 

 

 

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