Best Hot Dog Bun Puddingcustard Recipes

HOT DOG BUN PUDDING/CUSTARD

Hot Dog Bun Pudding/Custard image

The custard has the flavor/texture of a good egg custard pie. Part of the bread bakes into the custard and what doesn't dissolve/blend has a nice toasty texture to combine with the custard when served. A quick dessert and a great way to use leftover hot dog buns. You can also used whole hamburger buns in a 9 x 13 pan and increased the amount of the custard mixture.

Provided by DoryJean54

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 hot dog buns
1/2 cup butter or 1/2 cup margarine, melted
3 large eggs
1 teaspoon vanilla
1 1/2 cups granulated sugar
2 cups milk

Steps:

Place buns in lightly greased pan with sides, crust side up.
Melt butter & pour over buns.
Mix remaining ingredients & pour over all.
Bake at 350* for 30 minutes.

Nutrition Facts : Calories 404.9, Fat 17, SaturatedFat 9.6, Cholesterol 118.4, Sodium 292.4, Carbohydrate 56.5, Fiber 0.7, Sugar 39.7, Protein 7.5

CHEF JOHN'S HOT DOG BUNS

Chef John's Hot Dog Buns image

Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h50m

Yield 8

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
3 ½ cups all-purpose flour, divided, or more as needed
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons melted butter
3 tablespoons sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
3 tablespoons melted butter, or as needed

Steps:

Line a baking sheet with a silicone mat or parchment paper.
Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g