Doughnut Bread Pudding

Products Used

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Doughnut Bread Pudding

Ingredients

Bread Pudding

12 glazed yeast doughnuts
6 eggs
1 cup Imperial Sugar 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 Imperial Sugar 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.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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