Texas Trash Bread Pudding

5 from 41 votes

The crunchy, sweet, salty, chocolatey pie filling gets layered on top of bread pudding in this unique dessert.

Course Dessert

Cuisine American

Keyword pie, Texas trash pie, trash pie

Prep Time 15

Cook Time 40

Servings servings

Calories 703kcal

Author Paula

Tear or cube bread into small pieces; place on a cookie sheet and bake for 15 minutes or until dry at 300 degrees. Remove and allow to cool. Transfer to a large bowl. (See notes above)
Turn the oven to 350ºF.
Whisk the milk, eggs, vanilla, brown sugar, butter, and salt together. Pour over the bread and stir so that all the bread is wet from the mixture. Allow to sit for 5 to 10 minutes. Stir every couple of minutes so all the bread gets soaked with milk.
Spoon the bread mixture into a lightly greased 13×9 inch pan.
Now make the Texas trash part of the recipe. Mix together chocolate chips, caramel, graham crackers, coconut, pecans, and pretzels in a large bowl. (The bowl needs to hold at least 10 cups.)
Add melted butter and sweetened condensed milk. Stir until combined.
Spoon this mixture evenly over the bread
Bake, uncovered at 350 degrees for 35 to 45 minutes until lightly browned. Cool for 5 minutes before cutting. Cut into squares and serve vanilla ice cream and caramel sauce.
Store in an airtight container. It can sit on the countertop and will be good for 4 to 5 days. Refrigerated it'll keep up to 7 days.
Optional garnish: 2 tablespoons each of caramel sauce, pecans, and chocolate chips