
Doughnut Bread Pudding
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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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