Friday, May 4, 2018

Donut Bread Pudding

This is really good.  Dangerous but good.  The Dunkin donut's near our church gave us a bunch of donuts... so you know. Why not try a bread pudding with them.  I've seen it made before, but I've never had it. I've also never had that many leftover donuts. 


I didn't add much sugar,  I figured the donuts are already sweet.  I'm glad I didn't add too much. This was perfect for us. No caramel topping or anything needed. 
 We got the donuts on a Wednesday night and I left them on the counter until Friday morning so they could get stale.
 This is a simple process but the donuts taste better this way to me. The butter and cinnamon sugar get a bit caramalized. There's a distinct donut flavor. Yum. 


Donut bread pudding. 

 Preheat oven to 350 degrees. 
4 eggs, I started with 4, ended up with 5. Stay with 4 of you don't like it eggy. 
1/4 lightly NOT packed brown sugar
1 vanilla bean scraped, optional 
Cinnamon 
1.5 cups heavy cream 
1.5 cups milk 
14 glazed,  stale  dunkin donuts 
3 tablespoons butter
Cinnamon sugar
350 degree oven, bake for 45 minutes
1. Beat the eggs,  milk,, cream,  vanilla,  and cinnamon together.
2. Butter a 9x13 dish.
3. Cut donuts into about 1 inch pieces, put them in the baking dish. 
4. Pour egg mixture over the donuts,  push them down a bit to submerge. 
5. Top with slices of butter. Just do it, you're already eating donuts,  sugar,  and heavy cream.
6. Sprinkle with cinnamon sugar. 
7. Bake for 45 minutes or until set. 
*I've only used yeast glazed dunkin donuts for this recipe. 


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