Desserts

Dulce de Leche Bread Pudding with Peanut Brittle Topping

(2)

rate it now!

Dulce de Leche Bread Pudding with Peanut Brittle Topping recipe

photo by:kraft

a mi familia le encanto, en especial a mi nietecito, gracias kraft por sus deliciosas recetas.

posted by

magdarosa01

on 11/7/2007

time

prep:

20 min

total:

1 hr 5 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups day-old French bread cubes (1/2 inch)

medium apple, peeled, chopped

eggs

1-1/2

cups milk

can (13.4 oz.) Mexican caramel spread (dulce de leche)

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup sugar

1/4

cup PLANTERS Dry Roasted Peanuts

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Toss bread and apples in large bowl; set aside. Place eggs, milk, dulce de leche and cream cheese in blender; cover. Blend until smooth. Pour over bread mixture; toss to coat. Spoon into lightly greased 13x9-inch baking dish.

BAKE 45 min. or until knife inserted in center comes out clean. Cool 20 min.

MEANWHILE, to prepare peanut brittle, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in peanuts. Pour onto foil-covered baking sheet. Carefully separate hot candy into individual peanuts with back of spoon. Cool completely.

SERVE pudding warm topped with the whipped topping and peanut brittle. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this delicious bread pudding with loved ones, but keep an eye on portion size.

Make Ahead

Assemble pudding as directed; cover and refrigerate up to 8 hours. When ready to serve, uncover and bake as directed.

Cooking Know-How

Leaving the crust on bread gives bread pudding a golden brown color and a slight crunchiness. Some people prefer to remove the crust for a softer and smoother mouth feel. Both ways are delicious!