Serve nutty bread pudding with warm sauce and whipped cream that’s ready in less than an hour – perfect for dessert.
Peanut Brittle Bread Pudding
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 11
Ingredients
Bread Pudding
- 4 cups soft bread cubes (4 to 5 slices bread)
- 1/2 cup coarsely broken peanut brittle
- 1 egg
- 1/2 cup milk
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine, melted
Hot Buttered Rum Sauce
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 2/3 cup whipping (heavy) cream
- 1/4 cup rum or 3 tablespoons water plus 2 teaspoons rum extract
- Whipped cream, if desired
Instructions
-
Step1Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
-
Step2In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
-
Step3Bake uncovered 25 to 30 minutes or until golden brown.
-
Step4Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.
Nutrition
570
Calories
38g
Total Fat
5g
Protein
53g
Total Carbohydrate
42g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 570
- Calories from Fat
- 340
- Total Fat
- 38g
- 58%
- Saturated Fat
- 19g
- 93%
- Trans Fat
- 2g
- Cholesterol
- 135mg
- 45%
- Sodium
- 310mg
- 13%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 42g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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