Tuesday, December 16, 2008

Glazed Doughnut Bread Pudding with Whiskey Sauce

A decadent bread pudding made from leftover glazed doughnuts, a custardy sauce, cinnamon and pecans and served with a nice whiskey sauce.

Glazed Doughnut Bread Pudding

I could not wait to share this recipe. Yes, it is a bit decadent, but it so good y'all. There are loads of doughnut based bread puddings across the net, but the inspiration for this one came from the first one I remembered seeing, Bill Nicholson's Krispy Kreme Bread Pudding, a recipe Paula Deen shared on her show years ago. If you're looking for a more traditional type of bread pudding using stale, leftover bread, be sure to stop by and check out my Old Fashioned Bread Pudding. Enjoy!

Recipe: Glazed Doughnut Bread Pudding with Whiskey Sauce

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 12 servings

Ingredients
  • One dozen glazed doughnuts
  • 3 eggs, beaten
  • 1 teaspoon of vanilla
  • 1/2 cup (1 stick) of unsalted butter, melted
  • 1 (14 ounce) can of sweetened condensed milk
  • 2/3 cup of hot milk
  • 1 (15 ounce) can of fruit cocktail, drained and crushed in the food processor
  • 1/2 tablespoon of cinnamon
  • 1/2 cup of chopped pecans
  • Whiskey sauce
Instructions

Preheat oven to 350 degrees F. Butter a large, deep 2-1/2 quart casserole dish. Cube the doughnuts and add them to the dish. Whisk together the eggs, vanilla, butter and condensed milk. Slowly add the hot milk and continue whisking until well mixed; add fruit cocktail. Pour over doughnuts; toss well to coat all of the doughnut pieces and let sit for 10 to 15 minutes (or refrigerate overnight) to absorb some of the liquid.

Lightly press doughnuts down into the custard, sprinkle with cinnamon and scatter pecans on top. Bake covered at 350 degrees F for 30 minutes, uncover and bake an additional 15 to 20 minutes or until puffy, nicely browned and most of the custard has been absorbed.

Remove from oven and allow to set for about 10 minutes. Spoon into serving dishes and top each serving with whiskey sauce.

Note: Can also add raisins if desired. Stir in with doughnuts, then pour custard over and mix. Be sure that you are using sweetened condensed milk and not evaporated milk with this recipe.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too Y'all!

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Posted by on December 16, 2008

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