Doughnut Bread Pudding
 
 
In the immortal words of Homer Simpson, "Mmmmmmm....donuts!" Yes, this bread pudding is made with day old, glazed, risen, doughnuts. It's beyond good. It's doughnut heaven on a plate, and it's perfect for dessert or brunch; it's good enough that you'll want to whip it up for holiday mornings. The only problem will be putting aside those doughnuts to get a bit stale. But, do it!
Author:
Recipe type: Dessert, Brunch
Ingredients
  • 6 large glazed, risen doughnuts, cut into ¾ inch wedges
  • 1¾ cups half and half (you could use milk)
  • 4 eggs
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon Cointreau (or any orange flavored liqueur, or orange extract)
  • 1 cup pecans, toasted, coarse ground
  • FOR THE GLAZE:
  • 1 cup powdered sugar
  • ½ teaspoon Cointreau (or any orange flavored liqueur, or orange extract)
  • 1 tablespoon half and half
  • 1 tablespoon water
  • 1 teaspoon orange zest
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray baking dish with no-stick cooking spray.
  3. Set aside.
  4. Combine all pudding ingredients except doughnuts in large bowl; mix well.
  5. Add doughnut pieces; mix until coated.
  6. Let mixture stand 15 minutes.
  7. Pour into prepared dish.
  8. Bake for 45 to 50 minutes or until puffed and golden brown and toothpick inserted in center comes out clean.
  9. Cool slightly.
  10. Meanwhile, combine glaze ingredients in a small bowl.
  11. With a fork, or a whisk, stir the ingredients until smooth.
  12. Drizzle over slightly cooled pudding.
  13. Serve immediately.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/doughnut-bread-pudding/