Oreo Bread Pudding with Milkyway Midnight Sauce

My first attempt at this recipe did not go very well. So, let me begin by saying that you should not make a sauce out of only melted Oreo cream. Additionally, do NOT expect anything to taste good covered in the melted interiors of 20 double-stuffed Oreos. It was a bad idea. Learn from my mistake. Here is a picture so you can see how things might have been:

To combat this problem, I excluded the Oreo creme completely. Trust me, you do not need it. The cream cheese frosting that you basically make in step 3 of this recipe provides enough sugary creme flavor. What should you do with the Oreo creme that is left over? Well, I have a few suggestions!. For starters, throw it in the trash where it belongs. Another idea is to find some recipe on the internet that uses more creme than wafers. Maybe you could find a recipe for Oreo truffles or something somewhere, but not on this website!

The other problem I had with this bread pudding was the broiler staying on after I thought I shut it off (read more here). Creating this bread pudding was quite a learning experience, but I am confident you will enjoy this recipe!

Now for a completely different topic, it is finals time. Sorry it has been so long since my last post. On another note, I just got a summer job! I am working selling doughnuts, so you can bet I will have a premium doughnut bread pudding one of these days. Anyways, here’s the recipe:

Oreo Bread Pudding


24 Oreo wafers (just the cookie parts of 8 Oreo’s)
1 tbsp cream cheese
1 1/2 tsp vanilla extract
1 1/4 c confectioners sugar
2 large eggs
1 c half-and-half
1 tbsp melted butter, separated
1/4 tsp salt
5, 1/2-inch slices Challah bread
2 oz semisweet baking chocolate

For sauce

2 Milkyway Midnight candy bars
1 tbsp heavy cream

  1. Preheat broiler. Arrange bread slices in single layer on a baking sheet. If using high broiler setting place bread on a lower rack, and if using a low setting place on higher rack in the oven. Broil until golden brown on both sides (about one minute per side). [Alternatively: toast the bread slices in a toaster.]
  2. Cut or tear toasted bread into 1 inch cubes.
  3. For custard: Beat together the cream cheese, vanilla extract, and confectioners sugar in a large bowl. Mix in eggs until incorporated. Stir in half-and-half, 1 tbsp melted butter, and salt.
  4. Crush 12 Oreo wafers into the custard mixture. (12 wafers = cookie part from 6 Oreo’s)
  5. Add bread cubes into custard and stir well. Break 4 Oreo wafers into quarters and stir into custard mixture, Let sit 5 minutes.
  6. For Oreo swirl: Meanwhile, make Oreo swirl by combining the 1 tbsp melted butter with semisweet chocolate. Microwave until chocolate is melted (microwave on high, stirring every 15 seconds until mixture is smooth). Crush 8 Oreo wafers into fine crumbs. Add to chocolate mixture and stir well.
  7. In 3 ramekins (or mugs), spoon in the Challah and custard mixture until half-full. Spread 1 tbsp of Oreo swirl on the layer of custard. Fill the rest of the way with more Challah and custard mixture. (Only fill each ramekin to 2/3 of the way full.)
  8. Let sit in fridge at least 45 minutes (I waited 3 hours).
  9. Preheat oven to 350 degrees Fahrenheit.
  10. Put ramekins in the oven for 30-45 minutes, or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
  11. For sauce: Place the two Milkyway Midnight bars into a microwave-safe dish. Microwave for 20 seconds and stir. Add in the heavy cream, stir again. Microwave for 30 seconds, and stir once more.
  12. Cool on cooling rack for 10 minutes before serving.

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