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Sticky Bun Pudding

Sticky Bun Pudding
YIELDS
12 servings
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Ingredients

Sticky Bun Dough

2
tsp dry active yeast
4
Tbsp warm water
½
cup milk, room temperature
1
egg, room temperature
2
Tbsp sugar
2 ½
cup all purpose flour
½
tsp salt
½
cup unsalted butter, room temperature
½
cup cream cheese

Sticky Bun Filling

1
cup unsalted butter, room temperature
1
cup brown sugar
1
Tbsp cinnamon
½
tsp nutmeg
1
cup pecans

Bread Pudding Filling

4
cup milk
1
Tbsp vanilla extract
¼
cup sugar, + 2 tbsp for sprinkling
¼
cup brown sugar
8
egg
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Directions

Step 1

Using a mixer, dissolve yeast in water and allow to sit for 5 minutes.

Step 2

Add milk, egg and sugar and blend. Add flour and salt and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.

Step 3

Place dough in a lightly oiled bowl, cover and let rest 1 hour.

Step 4

Combine butter, sugar, cinnamon and nutmeg. Chop pecans and add to mixture.

Step 5

Spread half of the filling in a 9-by-13 inch baking pan.

Step 6

Preheat oven to 350 F.

Step 7

On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick.

Step 8

Spread remaining filling over the dough and roll up lengthwise. Slice dough into 12 equal portions and arrange them in baking pan, leaving some room between buns. Allow to rise for 1/2 hour. Bake 30 minutes.

Step 9

Let sticky buns dry overnight (or if in a hurry, chill in the fridge).

Step 10

Preheat oven to 350 F.

Step 11

Remove buns from pan and slice across, creating spiral-looking slices.

Step 12

Butter a 9-by-13 inch baking pan and arrange slices into pan.

Step 13

Heat milk and vanilla just to a simmer.

Step 14

In a bowl whisk together sugars and eggs. Adding a little at a time, whisk milk into eggs until all is incorporated.

Step 15

Pour over buns and press down to let mixture soak in. Sprinkle top of pudding with sugar.

Step 16

Bake for 35-45 minutes, until centre of pudding springs back when pressed.

Step 17

Cut pudding into squares, or spoon from dish. Serve warm.

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