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Goo Goo Bread Pudding

Goo Goo Bread Pudding is the creation of second place winner Lynn Smith at the World Food Championship Super Regional held in Nashville in 2014.

Goo Goo Bread Pudding


Yield: 12 servings in 13" x 9" casserole dish
Recipe by Lynn Smith


6 C French bread, cubed
8 Original Goo Goo Clusters
4 eggs
1 C packed brown sugar
1/2 tsp cinnamon
dash of nutmeg
2 tsp vanilla
3 C heavy whipping cream
1 C milk
2 tbsp softened butter

Caramel Sauce:

1/2 C butter
1 C brown sugar
1/4 tsp salt
1 tsp vanilla
4 oz. evaporated milk

Whipped Cream:

1 C heavy whipping cream
1 tsp vanilla
2-4 tbsp confectioner’s sugar


Preheat oven to 375˚F and coat a 13" x 9" casserole dish with butter. Cube bread and cut Goo Goo Clusters into small pieces and set aside. In a large bowl, whisk together eggs, brown sugar, cinnamon, nutmeg, and vanilla until mixed.

Whisk heavy whipping cream and milk into egg mixture, then fold bread and Goo Goo Clusters into the mixture. Allow to soak for 10 – 15 minutes. Pour mixture into casserole dish and place in oven. Bake for 25-35 minutes until center bounces back when touched.

Prepare caramel sauce by placing butter, brown sugar, and salt in saucepan and bringing it to a boil, then remove from heat and mix in evaporated milk and allow to cool.

Prepare whipped cream by placing heavy whipping cream, vanilla, and confectionary sugar in a bowl and beat on high until stiff peaks form. Drizzle bread pudding with caramel sauce and garnish with whipped cream and Goo Goo Cluster pieces.

Optional: Add pecans, marshmallows, caramel and chocolate for extra garnish.