Moon Pie Bread Pudding
"Wondering what to do with those leftover Mardi Gras Moon Pies?? Well, here's the solution, a Will Hughes original.
(makes 2 9x13inch pans):"
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
2 9x13inch pans
- Serves:
- 12
ingredients
- 10 double stack moon pies (any flavor) or 15 regular moon pies, diced (any flavor)
- 1 loaf French bread, small diced
- 15 eggs
- 32 ounces whole milk
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon baking powder
- 1⁄4 cup butter
directions
- In one bowl, combine eggs, milk and seasonings.
- In a separate bowl, combine bread and moon pies.
- Pour liquid ingredients over bread and gently fold to combine.
- Butter baking dishes and divide mixture evenly between the two.
- Refridgerate for an hour and a half.
- Cube butter and distribute evenly over top of each dish.
- Bake in a water bath at 350 degrees uncovered for 45 minutes, or until toothpick stuck in the center comes out clean.
- Serve with a traditional bread pudding sauce (use your leftover Mardi Gras whiskey!).
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RECIPE SUBMITTED BY
Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3.
I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same).
My favorite cookbook is without a doubt Moosewood - Anything by Moosewood.
I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.
