Texas Trash Bread Pudding is way more delicious than it sounds! Trust us. This glob of glory really has all of the good stuff in it and we know you’re going to love it! It’s crispy, crunchy, chocolatey, nutty, caramel-y, and just about every other adjective you could hope for in a sweet treat. Dump it all in and enjoy! That’s the way it goes with Texas Trash Bread Pudding!
Ingredients
For the bread pudding:
- 1 (16-ounce) loaf white bread, cubed
- 2 cups whole milk
- 2 large eggs, beaten
- 1 tablespoon pure vanilla extract
- 1/2 cup brown sugar
- 6 tablespoons butter
- 1/8 teaspoon salt
For the candy topping:
- 1 cup chocolate chips
- 1 cup caramel bits
- 1 cup graham cracker crumbs
- 1 cup sweetened coconut, shredded
- 1 cup pecans, chopped
- 1 cup pretzel sticks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup butter, melted
Optional, for serving:
- 2 tablespoons caramel sauce
- 2 tablespoons pecans
- 2 tablespoons chocolate chips
Directions
Step 1 –Preheat the oven to 300 degrees F.
Step 2 –Lightly grease a 13×9-inch baking pan.
Step 3 –Place the bread cubes on an ungreased baking sheet and bake until they are dry, about 15 minutes.
Step 4 –Transfer the baking sheet to a wire rack and let the bread cubes cool.
Step 5 –Increase the oven temperature to 350 degrees F.
Step 6 –Place the toasted bread cubes in a large bowl.
Step 7 –In a medium bowl, add the milk, the eggs, the vanilla, the brown sugar, 6 tablespoons of the butter, and the salt and whisk to combine.
Step 8 –Pour the egg mixture over the bread cubes and stir until they are fully saturated.
Step 9 –Let the bread mixture sit, stirring occasionally, about 5-10 minutes.
Step 10 –Spoon the bread mixture into the prepared baking pan.
Step 11 –In a large mixing bowl, add 1 cup of the chocolate chips, the caramel bits, the graham cracker crumbs, the coconut, 1 cup of the pecans, and the pretzels and mix to combine.
Step 12 –Add the sweetened condensed milk and the remaining melted butter to the topping mixture and stir until it is combined.
Step 13 –Evenly spoon the topping mixture over the bread.
Step 14 –Bake the bread pudding until it is lightly browned, about 35-45 minutes.
Step 15 –Transfer the baking dish to a wire rack and let the bread pudding cool, about 5 minutes.
Step 16 –Serve the bread pudding with the caramel sauce, the remaining pecans, and the remaining chocolate chips.
