Doughnut Bread Pudding Recipe

6

Ingredients

For the icing:
butter for the pan
6 cups cubed leftover doughnuts (about 4 big whole ones)
4 large eggs
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
1/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
3/4 cup heavy whipping cream
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1 1/2 tablespoons hot water
Procedure

Preparation

Step 1

1. Make the bread pudding. Preheat oven to 350 F. Grease a loaf pan (9x5-inches-ish). Fill with your cubed doughnuts. Set to the side.
2.In a mixing bowl, whisk the eggs, rum, cinnamon, sugar, and vanilla until well blended. Add the milk and cream, whisk to blend, and pour over the doughnuts, turning the top pieces so that all of the doughnuts are soaked by this wet mixture.
3.Bake for 45-50 minutes, or until browned on top and firm in the center. Let cool for about 10 minutes in the pan.
4.While the pudding cools, make the icing whisk together all three ingredients until smooth.
5.Serve the pudding in thick slices, still warm, drizzled with icing.