Yummy Doughnut Bread Pudding

I love bread pudding it has always been one of my favourites as a child as my Nan would often make it , so when I came across this bread pudding recipe I just had to try it out and believe me it is good using doughnuts is yummy and with that icing and sprinkles on the top well that is yummy too just like a iced doughnut


There is the great video tutorial below and the recipe  so come on why not check it out

This great recipe is brought to you by POPSUGAR Food on YouTube, thanks for sharing this recipe with us



Doughnut Bread Pudding With Pink Frosting
From Heather Platt, POPSUGAR Food


For doughnut bread pudding:
1/2 tablespoon unsalted butter
6 day-old vanilla cake doughnuts (glazed or plain)
4 eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

For frosting:
2 1/4 cups powdered sugar
1/4 cup whole milk
3 drops neon pink food coloring
Rainbow sprinkles, for topping

To make doughnut bread pudding: Preheat oven to 350°F. Use the butter to grease 9 1/2-inch diameter circular pan or oven-proof skillet.

Cut each doughnut into four equal parts and place in the greased pan. In a medium bowl, lightly beat the eggs. Add the milk, heavy cream, brown sugar, salt, vanilla extract, nutmeg, and cinnamon and whisk until completely combined.

Pour the milky egg combination onto the donuts. Press the doughnuts into the egg mixture to make sure all doughnuts absorb the liquid. Let it sit for 5 minutes before placing it in the oven.

Bake for 50 minutes, or until golden brown on top. When the bread pudding is almost finished baking, make the pink glaze.

To make frosting: In a medium bowl whisk together the powdered sugar and milk. Once combined, whisk in the pink food coloring.

When the bread pudding is finished, remove it from the oven and let cool. Once it has cooled, use a large spoon to drizzle the frosting around the pudding in the shape of a large doughnut. Sprinkle with sprinkles and serve warm.

Yield 6 to 8 servings
Cook Time 1 hour 10 minutes



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