Dorm Room Hot Dog Bun Bread Pudding
Level: Easy
Servings: 4 to 6
Nutrition Per Serving (out of 6): Calories: 469 | Total Fat: 17g | Saturated Fat: 9g | Carbs: 67g | Fiber: 2g | Sugars: 40g | Protein: 12g | Cholesterol: 100mg | Sodium: 371mg
Total time: 1 hour 35 minutes
Prep time: 15 minutes
Resting: 30 minutes
Baking: 50 minutes
Ingredients
- Nonstick cooking spray
- 8 hot dog buns, chopped into 1-inch pieces
- 1/3 cup golden raisins, soaked in water to rehydrate
- 4 tablespoons melted butter
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons finely chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Instructions
- Preheat your oven to 350F.
- Lightly coat a glass or ceramic 10 x 10-inch baking dish with nonstick spray, then add the cubed hot dog buns evenly into the dish.
- In a small saucepan on low heat, combine the rehydrated raisins, melted butter, sweetened condensed milk, and vanilla. Stir constantly, being careful not to let it scorch, for about 15-20 minutes.
- Once hot, take the mixture off the heat and whisk in the eggs thoroughly.
- Pour the custard mixture over the hot dog buns, making sure they're evenly coated. Allow the mixture to sit and absorb for 20 to 30 minutes.
- After the buns have soaked up most of the liquid, sprinkle the top evenly with the pecans, cinnamon, and sugar.
- Place uncovered in the oven and bake for roughly 30 minutes, or until the pudding is set and lightly golden on top.
- Remove from the oven and let cool a little before serving.
Transform those leftover hot dog buns into a decadent, cozy treat that'll have everyone craving secondswarm, custardy bliss in every bite!
