Decadent Chocolate Chip and Doughnut Bread Pudding

In the past few weeks my sister, her husband and kids have been extremely helpful with a few babysitting needs that we have had. Also, my sister is starting her third year as principal and as you can imagine the beginning of the school year can be quite stressful.
As a thank you for the help, and a special treat for the beginning of the year, I made this awesome bread pudding.

Let’s face it nothing says comfort like a warm bread pudding.

 

I have seen recipes for bread pudding with cake, brioche and all other sorts of things. However, when I saw plain Entenmann’s doughnuts at the store, I thought, hmmm…

 

Entenmann’s doughnuts have been a favorite since childhood. The chocolate ones were a favorite of my Dad, and I kind of handed the tradition down to my kids. In fact, my kids love them so much you may remember this post of yore. Can you believe how little they were then?

I looked up a few recipes for bread pudding, and then put together this recipe. It is completely decadent and if you are dieting you might want to save this for a special day. I have decided that I am making this for Christmas!

Chocolate Chip and Doughnut Bread Pudding

12 Entenmann’s plain cake doughnuts
6 Tbs. softened unsalted butter
3/4 cup granulated sugar
4 eggs
1 1/2 cups heavy cream
1 tsp. ground cinnamon
1 1/2 tsp. pur vanilla extract
pinch of salt
1 cup mini chocolate chips

Glaze
6 Tbs. melted butter
2 cups powdered sugar
2-3 Tbs milk
1 tsp. pure vanilla extract

Preheat oven to 350 degrees.

Grease at 9 x 13 baking sheet. Cut doughnuts into bite sized chunks and put in the pan and set aside.

In a mixer with a whisk attachment,  blend together butter and sugar until creamed together. Add eggs, cream cinnamon, vanilla, and salt and mix on medium speed for a few minutes until well incorporated.

 

Pour the mixture over the doughnuts and let the doughnuts soak up the mixture for 5 to 10 minutes. Finally, evenly sprinkle the chocolate chips over the doughnuts.

 

Cover with foil and bake for 30-35 minutes until set. Remove the foil and bake for another 10 minutes.

 

While the pudding is baking for the last 10 minutes, make the glaze. Mix together the melted butter, powdered sugar, milk, and vanilla until a glaze like texture is formed.

 

Pour over the finished bread pudding and let the dish set for about 15 minutes to cool down and let the glaze soak in before serving.

 

Everyone loved it, but I have to say because I knew what was in it, I felt like I should run a few miles after eating it.

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