Peanut Brittle Bread Pudding

This scrumptious variation on the original dessert also can be made with pecan pralines or other candied nuts.

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  • Makes: 8 servings
  • Serving Size: 1 serving with 3 tablespoons sauce
  • Makes: 8 servings with 1-1/2 cups sauce
  • Prep: 25 mins
  • Bake: 40 mins 350°F

Peanut Brittle Bread Pudding

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Directions

  1. Preheat oven to 350 degrees F. In a bowl beat together milk, eggs, granulated sugar, vanilla, orange peel, and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour egg mixture evenly over bread cubes. Sprinkle with chopped peanut brittle.
  2. Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce and vanilla ice cream, if desired. Makes 8 servings with 3 tablespoons sauce.

Bananas Foster Sauce:

  1. In a large skillet melt margarine or butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in cinnamon, rum or orange juice, and banana liqueur, creme de cacao, or orange juice. Serve immediately with bread pudding. Makes 1-1/2 cups sauce.

From the Test Kitchen

*To dry bread cubes:

Place bread cubes in a large pan and bake in a 350 degree F. oven for 10 to 15 minutes or until dry but not brown, stirring twice.

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Nutrition Facts (Peanut Brittle Bread Pudding)

  • Per serving:
  • 364 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 132 mg chol. ,
  • 255 mg sodium ,
  • 50 g carb. ,
  • 1 g fiber ,
  • 9 g pro.
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