Recipe courtesy of Robert Irvine
Dorm Room Hot Dog Bun Bread Pudding
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 469
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 12 g
- Cholesterol
- 100 mg
- Sodium
- 371 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 469
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 12 g
- Cholesterol
- 100 mg
- Sodium
- 371 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Spray a 10 by 10-inch glass or ceramic baking dish with vegetable spray and add the cubed hot dog buns. In a saucepan over low heat add the raisins, butter, condensed milk and vanilla, stirring throughout, being careful not to scorch, for 15 to 20 minutes. Remove the pot from the heat, whisk in the eggs then pour the custard over buns. Let the buns to soak for 20 to 30 minutes. Once the custard has been absorbed, sprinkle the top with pecans, cinnamon and sugar. Bake in the oven, uncovered, until set, about 30 minutes. Remove from the oven and serve.
