Cheesecake Cookie Bread Pudding with Caramel Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another great one from Picky Palate! You will gain 20lbs reading this recipe! Ingredients:
1 1/2 cups granulated sugar |
5 large eggs |
1 cup whole milk |
1 cup heavy cream |
2 teaspoons pure vanilla extract |
5 cups bread, cut into 1/2 inch cubes |
9 1/2 ounces keebler cheesecake middle graham crackers |
1/2 cup packed light brown sugar |
1 tablespoon water |
2 tablespoons butter |
3 tablespoons heavy cream |
Directions:
1. Preheat oven to 350 degrees F. Spray a 13 x 9 inch pan with non stick cooking spray. In a large bowl whisk the sugar, eggs, milk, cream and vanilla until well combined. Pour mixture over bread cubes that have been poured into prepared baking dish.
2. Crumble the cheesecake cookies until they are in tiny pieces, they do not have to be perfect. Place crumbled cookies evenly over bread pudding and bake for 35-40 minutes or until set. Remove from oven.
3. To prepare caramel sauce, place brown sugar and water into a small saucepan over medium heat. Stir and let bubble for 5 minutes then stir in butter and heavy cream. Stir until smooth then drizzle over warm bread pudding. Spoon into serving dishes and serve warm.
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