INGREDIENTS:
- Donuts x 35 ea (1 Tray) (preferably 1-2 days old)
- Half and Half 5.5 cups
- Eggs x 12 ea
- Vanilla Extract x 3 T
- Sugar x 3 T
Donut Bread Pudding - Home & Family
DIRECTIONS:
- Cube all the donuts (approx. 1” x 1”) and place on a sheet pan. Toast for 8-10 minutes at 225F until slightly dried out.
- Mix sugar, half and half, eggs and vanilla well.
- Place the toasted donut cubes into a 4” Half Hotel pan(400) that has previously been lined with parchment.
- Cover the cubes with all but 2 cups of the liquid. If the mixture seems dry add the remaining liquid. Let the bread pudding sit at room temp for 30 minutes to absorb the liquid.
- Set oven to 350F and bake for 30-40 minutes. The top of the bread pudding should be slightly toasted while the center of the bread pudding should feel soft once tit has cooled.
- Serve with drizzled Dulce de Leche, cinnamon crumbs, and fresh whipped cream.