Butter Pecan Bread Pudding with Cream Cheese Glaze

By bonitariley

Ingredients

• For the Pecan Topping:
• 12 glazed doughnuts, day old
• 8 eggs, beaten
• 2 cups heavy whipping cream
• 2 cups sugar
• 2 cups milk chocolate chips
• 1 tablespoon vanilla
• 1 tablespoon butter, room temperature
• 2 cups pecan halves, diced
• 1 cup brown sugar
• 1 stick butter, unsalted, room temperature
• 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

Details

Preparation time 5mins
Cooking time 50mins
Adapted from Creolecontessa.com

Preparation

Step 1

Preheat oven to 350 degrees.
Butter a 13x9 inch dish with 1 tablespoon of softened butter.
Cut doughnuts into 4 pieces each and place in butter dish.
Mix eggs, heavy cream, sugar, and vanilla in a separate bowl, beat well.
Pour batter mixture over doughnuts and press down to soak doughnuts.
Top mixture with chocolate chips.
Mix brown sugar, pecans and butter together until crumbly.
Place nut mixture over chocolate chips.
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.