So I had a bunch of extra donuts recently, and used them to make the most delicious bread pudding. Ok, that’s not entirely true. I bought extra donuts on purpose just so I could make this bread pudding. I did eat some of the donuts first too though. Throughout this process I ate a lot. But its ok, donuts are low in fat right?
Be warned…this bread pudding is delicious, and you might eat more then two pieces. I say more then two because you’ll likely eat at least two. I did. Right now, I’m very full and very happy. Eat some, and join me in my happy place.
Oh, also. I used Shipley’s Donuts for this recipe, they are probably the best donuts you’ll ever eat in life. Literally. So those are the ones I used, if you are not able to use these donuts too, just use another amazing glazed donut from your neighborhood. I think it would taste delicious with some ice cream or some freshly whipped cream. Or with some water. It is just delicious. I think next time I’m going to make a white chocolate whiskey sauce. Ok, now go and make your own.
Donut-based Bread Pudding, with a Whiskey Sauce
- 12 glazed donuts (do not get donuts with an icing topping)
- 1 c heavy whipping cream
- 2 c half and half
- 4 eggs
- 1/2 c dark brown sugar, and another 3 tbsp. brown sugar
- 1 tbsp. vanilla
- 1/2 tsp salt
- flour baking spray
- 4 tbsp. butter
- 1 c heavy whipping cream
- 1 c half and half
- 1/4 c brown sugar
- 1/4 c whiskey
- 2 tbsp. cornstarch
- Preheat the oven to 350 degrees. Cut the donuts into small 1 inch chunks. in a separate bowl, mix the whipping cream, half and half, eggs, sugar, vanilla, and salt together in a bowl. Use an electric hand mixer to ensure the wet ingredients are fully blended.
- Pour the liquid mixture over the donut pieces, and let the mixture rest for 15 minutes. After 15 minutes, stir the mixture completely, and let the mixture rest for another 15 minutes. Stir again, to ensure the liquid is fully absorbed by the donut pieces.
- Using a flour baking spray, grease a glass baking pan (approximately 9×12 inches). Thinly slice 2 tbsp. of butter, and place them evenly on the bottom of a glass pan. Pour the donut mixture evenly over the butter slices. Use a spatula to ensure the mixture is even. Thinly slice another 2 tbsp. of butter and place them evenly on the top of the donut mixture. Sprinkle the remaining 2 tbsp. of brown sugar on the top of the donut mixture.
- Bake in the oven for 45 minutes, until the mixture is bubbly and browned.
- Meanwhile, make the whiskey sauce. Mix the whipping cream, half and half, and brown sugar in a small pot over medium heat.
- In a separate small bowl, mix the cornstarch and whiskey to form a slurry. Pour the whiskey mixture into the heated cream, and bring the mixture to a soft boil. Stir continuously for about 5 minutes. This will cook off some of the whiskey in the sauce, and ensure the cream does not burn or curdle. If you think the whiskey sauce is too strong, add a little more brown sugar, and if you think the whiskey taste is not strong enough, then add a little more. To be honest, I added a little more whiskey.