Peanut Brittle Bread Pudding
Indulge in the decadence of Peanut Brittle Bread Pudding, a rich and nostalgic dessert that transforms day-old bread into a luscious treat bursting with flavor and texture. This recipe combines cubes of buttery brioche or challah with crunchy, caramelized peanut brittle for a decadent twist on classic bread pudding. Soaked in a creamy custard flavored with vanilla and just the right touch of sweetness, the pudding bakes to golden perfection, delivering a balance of tender, custard-soaked bread and crisp peanut brittle bits in every bite. For the ultimate finishing touch, drizzle it with warm caramel sauce to elevate this dessert to a whole new level of indulgence. Whether served warm or at room temperature, this easy-to-make dessert is perfect for holiday gatherings or cozy family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Day-old bread (e.g., brioche or challah, cubed)
- 1 cup Peanut brittle, roughly chopped
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 Large eggs
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for greasing the baking dish)
- 0.5 cup Caramel sauce (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the cubed bread and chopped peanut brittle. Toss to distribute evenly and transfer the mixture to the prepared baking dish.
In another mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and salt until fully combined and smooth.
Pour the custard mixture evenly over the bread and peanut brittle, ensuring all the bread is soaked. Press down gently with the back of a spoon to help the bread absorb the liquid.
Let the mixture sit for 15 minutes to allow the custard to fully soak into the bread.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Remove from the oven and allow the bread pudding to cool for 10 minutes.
Drizzle with caramel sauce before serving, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
6538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 6822 mg | 297% | |
| Total Carbohydrate | 908.1 g | 330% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 477.1 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1308 mg | 101% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2548 mg | 54% | |
*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.
