Carlson's Bear Claw Bread Pudding Recipe
(Flavors change frequently)
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Ingredients
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Bread Pudding Base
Optional Toppings
Method
Preparation of Bread Pudding
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Pastries
Cut the day-old bear claw pastries into bite-sized pieces and place them in a large mixing bowl.
Mix the Wet Ingredients
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
Combine Bread and Mixture
Pour the wet mixture over the bear claw pieces in the bowl. Gently stir to ensure all the pieces are soaked in the mixture. Let it sit for about 15 minutes.
Baking the Bread Pudding
Transfer to Baking Dish
Transfer the soaked bread mixture into a greased 9x13 inch baking dish, spreading it evenly.
Bake
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
Once baked, remove from the oven and let it cool for about 10 minutes before serving. Cut into squares and serve warm.
Optional Toppings
Add Toppings
Before serving, dust with powdered sugar, drizzle with caramel sauce, or add a dollop of whipped cream as desired.