Churro Bread Pudding


1 lb CALIFORNIA CHURROS® 10″ Churros Item #40023510
  • 16 oz eggs
  • 8oz. cinnamon sugar
  • 2g salt (1/2 teaspoon)
  • 14g vanilla extract
  • 2 lbs 8 oz whole milk
  • 2g nutmeg
  • Caramel and chocolate sauce for the top
  • Cut churros about 1 ½ inches and fill a 9×13 pan.
  • In a separate container mix together eggs, cinnamon sugar, salt, vanilla extract, whole milk and nutmeg.
  • Pour enough liquid mixture onto the churros to fill ¾ of the pan.
  • Cover and place in the refrigerator for at least one hour to set (overnight is okay).
  • Fill a separate pan (larger than 9×13) ¾ full with water and place the churro pan in the water.
  • Put in a 350°F oven for 1 hour uncovered.
  • Remove top pan from water and let cool.
  • Cut into 2- ¼ squares.
  • Squeeze caramel and/or chocolate sauce on plate.
  • Place cut out circles or squares in the middle of the plate.
  • Apply caramel and chocolate sauce to top and serve.