This Ain't Your Grandma's Bread Pudding

I think that this recipe is perfect just the way that it is written, but if you want yours to be less eggy you can take the cream and milk down to one cup each and leave out the additional egg yolks. It really depends on your personal taste. I’ve had it both ways and I prefer mine with the custard creaminess, but it’s totally up to you. I like to show up to our church brunch events with this after mass on Sundays. The people really are drawn to it and I get tons of compliments.

Check out what they are saying about this recipe over at Spend With Pennies:

“This Cake Donut Bread Pudding is such an easy, fun, and flavorful breakfast casserole (or maybe even dessert), it would be an awesome dish for potlucks or Sunday brunch and I promise everyone will be begging you for the recipe!”

If I had a dollar for every time someone asked me for this recipe, I’d have a lot of dollars!

Ingredients

2 cups heavy cream

2 cups whole milk

3/4 cup + 2 tablespoons Domino granulated sugar , divided

1 1/2 tablespoons vanilla extract

1/4 teaspoon Morton salt

4 large Eggland’s Best eggs

3 large egg yolks

7 cake donuts

8 cake donut holes

Instructions

Preheat oven to 300 degrees F.

Add heavy cream, milk, 3/4 cup sugar, vanilla, and salt to a large saucepan and bring to a simmer over medium-high heat.

Meanwhile, in a separate medium bowl, whisk the egg and egg yolks until smooth and set aside.

Once the cream mixture comes to a simmer, ladle approximately half of it into the bowl of eggs, whisking constantly as you add it. Pour the egg and cream mixture back into the saucepan and remove from the heat. Let the mixture cool for 10 minutes.

While the liquid mixture cools, spray an 8×8 baking dish with cooking spray. Cut up the donuts and donut holes and arrange tightly in the baking dish. Ladle or pour the liquid mixture over the donuts, just until it covers most of the donuts and make sure it’s at least 1/4-inch below the rim of the dish. Sprinkle with 1 tablespoon of sugar and let sit for 10 to 15 minutes so donuts can absorb the liquid.

Bake for 50 to 60 minutes until center is set, if at 40 minutes the mixture still seems very liquidy, loosely cover the dish with aluminum foil to help the center cook without burning the top.

Once set, remove from oven, sprinkle with remaining tablespoon of sugar, and serve immediately.

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Quick Tip: Use cake donuts so that you can get the milk and egg properly absorbed.
Thanks again to Spend With Pennies for this fancy recipe.

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This Ain’t Your Grandma’s Bread Pudding

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