Description
This Donut Bread Pudding is a decadent twist on traditional bread pudding, using stale plain and chocolate cake donuts soaked in a rich custard mixture infused with cinnamon and vanilla. Baked to golden perfection, this dessert offers a moist, flavorful treat perfect for serving warm with a drizzle of bourbon for an added kick.
Ingredients
Scale
Donut Mixture
- 1 dozen plain cake and chocolate cake stale donuts, cut into bite-sized pieces
- 4 large eggs
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 tablespoons butter, melted
- 1/2 cup brown sugar, lightly packed
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
Bourbon Topping
- 1/2 cup butter
- 1 cup sugar
- 1 large egg
- 1/2 cup bourbon (adjust to taste)
Instructions
- Preheat the oven: Begin by preheating your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the pudding evenly.
- Prepare the custard mixture: In an extra-large bowl, whisk together the eggs, milk, heavy cream, melted butter, brown sugar, sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
- Soak the donuts: Add the bite-sized donut pieces to the custard mixture, tossing gently to combine thoroughly. Cover the bowl and let the mixture sit for 20 minutes to allow the donuts to absorb the custard and soften.
- Prepare the baking pan: Spray a 9×5-inch loaf pan with baking spray to prevent sticking. Transfer the soaked donut mixture into the pan, spreading evenly.
- Bake the pudding: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the bread pudding is golden brown on top and set in the center. Remove from the oven and allow it to cool for 15 minutes.
- Make the bourbon topping: While the pudding cools, in a small saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar, egg, and bourbon until smooth and combined. Drizzle this bourbon sauce over the warm bread pudding before serving.
Notes
- Use stale donuts for optimal texture; fresh donuts may become too soggy.
- You can adjust the bourbon quantity in the topping to suit your preference or omit it for a non-alcoholic version.
- Allow the pudding to cool slightly before serving to let the custard set properly.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
- This recipe can be prepared a day ahead and reheated gently before serving.
