Hot Dog Bun Pudding Custard
Transform your leftover hot dog buns into a luscious dessert with this Hot Dog Bun Pudding Custard recipe! This surprisingly simple yet indulgent treat combines tender, custard-soaked bread with the warm spices of cinnamon and nutmeg. Perfectly golden after baking, the pudding is lightly sweetened and enriched with a creamy milk and heavy cream mixture, making it a comforting dessert for any occasion. Optional raisins add a delightful burst of texture and flavor, while serving with caramel sauce or vanilla ice cream takes it to the next level. Ready in just an hour, this creative twist on traditional bread pudding is a must-try for reducing food waste and satisfying your sweet tooth. Keywords: hot dog bun pudding, custard bread pudding, easy dessert recipe, leftover bread recipes, homemade comfort food.
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Recipe Information
Ingredients
- 4 whole hot dog buns
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter
- 0.5 cup raisins (optional)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with the unsalted butter, ensuring it is evenly coated.
Tear the hot dog buns into bite-sized pieces and place them into the prepared baking dish.
In a medium-sized mixing bowl, whisk together the milk, heavy cream, eggs, and granulated sugar until smooth and combined.
Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture. Whisk again to incorporate all the spices.
Pour the custard mixture evenly over the torn hot dog buns in the baking dish. Press the bread down gently with the back of a spoon to ensure it absorbs the custard.
If using raisins, sprinkle them evenly over the top of the custard-soaked bread.
Let the mixture sit for 10 minutes to allow the bread to fully soak up the custard.
Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the top is golden and the custard is set. A knife inserted into the center should come out clean.
Remove the pudding from the oven and let it cool for 10 minutes before serving. Serve warm, optionally with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 192.3 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1107 mg | 85% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
