To celebrate our anniversary, we cheated on low carb this weekend. So to make every sugar-coated carb counted, I used up the glazed donuts in this creation with a recipe that I found on Refinery 29. I only had 4 smallish donuts left from a Walmart 6 pack. And although the Hubby would have been fine with just eating the donuts, I had to see how much better I could make them. The pudding was surprisingly not very sweet. I think I would add some chocolate chips, a bourbon glaze, or a touch of sugar to the wet mix next time.
I love bread puddings. Not only are they yummy, but are a great way to use any type of stale bread, be it regular stale bread or even waffles, like the waffle bread pudding I made from blueberry nutmeg waffles.
Glazed Donut Bread Pudding
Ingredients
- 4 glazed donuts
Wet Mix
- 1/8 cup bourbon whisky
- 2 large eggs beaten
- 3/4 cups half & half
- 2 teaspoons vanilla extract
- 1 teaspoon red cocoa
- 1 teaspoon espresso powder
- 1/4 cup walnut pieces
For Sprinkling On Top
- 1/4 cup walnut pieces
- 1 tablespoon cocoa pieces
Instructions
- Cut each donut into 8 pieces and place into a bowl
- Mix the wet ingredients, except the walnuts, well and pour over the donuts. Stir to mix.
- Add the walnuts and stir to mix.
- Pour equal amounts into 2 ramekins and sprinkle with the nuts and cocoa nibs.
- Bake at 375°F for 25-30 minutes
Notes
Adapted from Refinery 29
GLAZED DONUT BREAD PUDDING