This Chocolate Donut Bread Pudding is a twist on classic bread pudding. This leftover donut recipe is the perfect way to use stale donuts. The donuts are baked in a creamy custand and topped with luscious bourbon sauce.
- 3 cups leftover donuts chopped
- 2 large eggs
- 2/3 cup whole milk
- ½ cup semisweet chocolate chips
- 1/3 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 tablespoon bourbon
- ¼ teaspoon vanilla paste
- 2 ounces heavy whipping cream
- 1.75 ounces sugar
- Pinch cinnamon
- ¼ ounce water
- ¼ ounce butter
- ¼ teaspoon cornstarch
- ¼ ounce bourbon
Preheat the oven to 325° and have a small baking dish that holds about 4 cups liquid.
Place the donut cubes in a medium sized bowl.
In a small bowl, whisk together the eggs, milk, chocolate chips, heavy whipping cream, sugar, bourbon and vanilla paste. Pour over the donuts.
Pour all ingredients into baking dish. Bake on a small sheet pan for 40 minutes until the top is set, and no runny egg is revealed after a few pricks with a toothpick.
To make the sauce:
Place the cream, sugar, cinnamon, in a small saucepan and bring to boil.
In a small bowl mix water and cornstarch to make a slurry. Add the slurry to the cream mixture in saucepan and bring back to a boil.
Remove from heat and add butter and bourbon. Stir until fully blended.
Serve the bread pudding warm with the bourbon sauce.
Recipe Source: SerenaLissy.com
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