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

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Old Fashioned Bread Pudding
Pusharatas
French Market Beignets
Posted by on December 16, 2008

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed