DULCE DE LECHE BREAD PUDDING WITH PEANUT BRITTLE TOPPING

Dulce de Leche Bread Pudding with Peanut Brittle Topping image

Provided by @MakeItYours

Number Of Ingredients 9

6 cups day-old French bread cubes (1/2 inch)
1medium apple, peeled, chopped
3 eggs
1-1/2 cups milk
1can (13.4 oz.) Mexican caramel spread (dulce de leche)
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4cup sugar
1/4cup PLANTERS Dry Roasted Peanuts
1cup thawed COOL WHIP Whipped Topping

Steps:

PREHEAT oven to 350°F. Toss bread and apples in large bowl; set aside. Place eggs, milk, dulce de leche and cream cheese in blender; cover. Blend until smooth. Pour over bread mixture; toss to coat. Spoon into lightly greased 13x9-inch baking dish.
BAKE 45 min. or until knife inserted in center comes out clean. Cool 20 min.
MEANWHILE, to prepare peanut brittle, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in peanuts. Pour onto foil-covered baking sheet. Carefully separate hot candy into individual peanuts with back of spoon. Cool completely.
SERVE pudding warm topped with the whipped topping and peanut brittle. Store leftover dessert in refrigerator.