Cranberry Donut Bread Pudding
Bread pudding has never been yummier than with this version that features fresh cranberries, chopped glazed donuts, and a bit of eggnog in a holiday dish topped with a finish of powdered sugar.
Servings: 6
Ingredients
- 4 eggs
- 2 1/2 cups eggnog, or half and half
- 2 tbsp melted butter, plus extra for the pan
- 2 tbsp vanilla extract
- 1/8 tsp ground nutmeg
- 1/2 cup sugar
- 5 cups chopped, stale glazed yeast donuts- like the kind from Krispy Kreme
- 1 cup fresh cranberries
- powdered sugar, for garnish
Instructions
- In a large mixing bowl, whisk the eggs until beaten. Whisk in the eggnog, butter, vanilla, and nutmeg. Whisk in the sugar, stirring until completely dissolved.
- In a separate bowl, add chopped donuts & cranberries, gently tossing until combined.
- Liberally butter a 9" pie dish. Transfer the donut and cranberry mixture to the greased dish. Arrange so they're evenly dispersed, and securely in the dish. It will be a tight fit.
- Pour the egg mixture evenly out over the donuts, and used the back of a spatula to gently press down on the donuts to help them absorb the liquid.
- Place a buttered piece of foil ontop of the dish, and press around the edges to seal/secure it. Refrigerate the dish for at least an hour, but up to overnight while the pastry soaks up the custard mixture.
- Preheat the oven to 325 degrees, and allow the dish to rest on the counter top while doing so. Place a cake pan, full of water, on a lower shelf in the oven. Bake the bread pudding on a shelf above it for 55-70 minutes, removing the foil after the first 40.
- Bake until the dish is golden brown all over, puffy on top, and the mixture's set in the middle but still bit jiggly.
- Remove the dish from the oven, and allow it to rest for a full 30 minutes before scooping and serving. Dust either the whole dish, or individual servings, with powdered sugar just before serving.
Notes
recipe adapted from Foodie with Family