Dulce de Leche Bread Pudding with Peanut Brittle Topping

Ingredients

• 1  apples peeled chopped
• 6 cups day-old bread cubes french ()
• 8 oz philadelphia cream cheese cubed softened
• 13.4 oz dulce de leche sweetened canned ( milk caramel)
• 3  eggs 
• 1.5 cups milk 
• 0.3 cup planters roasted peanuts dry
• 0.3 cup sugar 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• blender
• baking pan
• aluminum foil

Directions

1. Heat oven 350F.
2. Toss bread with apples in large bowl. Blend eggs, milk, dulce de leche and cream cheese in blender until smooth.
3. Pour over bread mixture; toss to evenly coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4. Bake 45 min. or until knife inserted in center comes out clean. Cool 20 min.
5. Meanwhile, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in nuts.
6. Pour onto foil-covered rimmed baking sheet. Carefully separate into small pieces with back of spoon. Cool completely.
7. Serve warm pudding topped with COOL WHIP and nuts.