Doughnut Bread Pudding

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

1h 15m

Yield:

8-10 servings

Plan for:

Chill 2+ hours

Kick your traditional bread pudding up a notch with the addition of glazed donuts! Doughnut Bread Pudding replaces french bread with glazed doughnuts for an over-the-top treat. Best of all, the doughnuts do not have to be fresh. Stale doughnuts work just as well as those right out of the box.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Bread Pudding

12 glazed yeast doughnuts
6 eggs
1 cup Dixie Crystals Light Brown Sugar
4 tablespoons of vanilla
1/8 teaspoon cinnamon
2 cups whole milk
2 cups half and half
Butter/cooking spray to grease pan

Vanilla Glaze

2 cups heavy cream
1 cup Dixie Crystals Extra Fine Granulated Sugar
4 tablespoons cornstarch
2 tablespoons warm water
3 tablespoons vanilla extract
1/8 teaspoon cinnamon

Directions

For bread pudding, generously butter a two quart rectangular baking dish or a 9x9-inch baking dish.
Cut or rip doughnuts into large chunks and toss into baking dish.
In a bowl, mix together eggs, brown sugar, vanilla, and cinnamon.
Stir in milk and half and half and pour milk mixture evenly over doughnuts.
Cover with foil and refrigerate at least 2 hours or up to 8 hours/overnight.
Preheat oven to 325°F.
Bake 1 hour and 15 minutes. Edges should be browned and center still a little jiggly when moved. Remove from oven and let cool.
To make sauce, heat cream and sugar in a saucepan over medium heat, whisking to dissolve sugar.
In a small bowl, whisk together cornstarch and water to create a paste.
Once cream is hot (but not boiling, add in cornstarch mixture. Heat and whisk for 5-7 minutes as mixture slightly thickens.
Remove from heat and whisk in vanilla and cinnamon.
Pour sauce over bread pudding when ready to serve.