Decadent bread pudding made with glazeddoughnuts.
Recipe: Doughnut Bread Pudding
4 stale glazed doughnuts
Preheat oven to 350°F (175°F).
Lightly grease a 8 or 9-inch square glassbaking dish.
Tear the doughnuts into bite size pieces.
Place doughnuts pieces and raisins inthe prepared baking dish.
In a medium bowl, use an electric mixerto blend together the eggs, cream, sugar, vanilla and almondextract. Mix in the cinnamon and nutmeg.
Pour the milk mixture over the doughnut/raisinmixture in the dish, and press down lightly to help absorption.Let stand 15 minutes, or cover and refrigerate overnight.
Place the baking dish inside a largerbaking dish, and fill the outer dish with enough water to goabout halfway up the sides.
Bake for 35 to 40 minutes in the preheatedoven, or until a knife inserted near the center comes out clean.Serve warm.
1/2 cup raisins or other dried fruit
2 large eggs ( room temperature)
1 1/2 cups heavy cream or 1 (12-ounce) can evaporatedmilk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon grated orange zest
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Makes 4 servings.
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