- 8
- 5 mins
Ingredients
- For the Topping:
- 12 cinnamon doughnuts, day old if possible
- 8 eggs, beaten
- 3 cups peaches, diced, drained
- 2 cups heavy whipping cream
- 2 cups sugar
- 1 tablespoon vanilla
- 1 tablespoon butter, room temperature
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1 stick butter, unsalted, room temperature
- 1 teaspoon cinnamon
- For the Cream Cheese Glaze:
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 stick butter, unsalted, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
Preparation
Step 1
Preheat oven to 350 degrees.
Butter a 13×9 inch dish with 1 tablespoon of softened butter.
Cut doughnuts into 4 pieces each and place in butter dish.
Mix eggs, heavy cream, sugar, cinnamon and vanilla in a separate bowl, beat well.
Fold in diced peaches.
Pour batter mixture over doughnuts and press down to soak doughnuts.
Mix brown sugar, cinnamon and butter together until crumbly.
Place mixture over cobbler.
Bake bread pudding at 350 degrees for 45-50 minutes.
To Prepare Cream Cheese Glaze:
Place all ingredients into a mixer and mix well.
Heat mixture in microwave for about 15 seconds to thin.
Remove bread pudding from oven, drizzle with half the cream cheese glaze.
Allow bread pudding to cool 30 minutes, drizzle with remaining glaze.