It was Monday morning in the Big Brother house, and day 4 of being on slop. Joe got creative this morning and decided to create some breakfast for the house guests. A concoction that Joe called “Dolce de Leche slop bread with butterscotch topping”. A very creative idea, and FANTASTIC use of the multi-flavored candy canes that were given to this weeks have-nots.
Joe’s Dulce de Leche Slop Bread
Dulce de Leche – Prepare First
- 3 cups milk
- 1/4 vanilla bean
- 2 Butterscotch Candy Sticks
- 3/4 cup and 1 tablespoon and 1 teaspoon white sugar
- 1/8 teaspoon baking soda
In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator.
- 3 cups Big Brother Slop Mixture
- 1-2 cups milk (add slowly until batter texture is reached)
- 1 cup sugar or equivalent sweetener
- 1 tablespoon and 3/4 teaspoon vanilla extract
- 1-1/4 teaspoons ground cinnamon
- 2 tablespoons and 2 teaspoons water
- 1/8 teaspoon salt
Generously butter a 9×13 inch baking dish.
In same pan, whisk together all ingredients and bake in oven preheated to 350 degrees F (175 degrees C).
Bake the bread pudding for 45 to 50 minutes or until the top is golden, and the middle is firm.
Let cool a bit, serve in slices on plates and drizzle
Serve hot and spoon dulce de leche over the hot bread pudding and finish off with a sprinkle of powdered sugar.