You absolutely need this in your life. It’s worth the extra gym time it will inevitably require.
I started making this glazed donut bread pudding recipe a couple of years ago, the first time was for an Easter brunch. It was a huge hit, because nothing is better than glazed donuts. Fact. This recipe takes a little planning and a lot of self-control. You need to buy donuts a few days ahead and let them get nice and dry and stale. In my house, that requires hiding them, because glazed donuts are my drug. The process after that is easy as pie, or in this case, pudding. The recipe below is a big batch, because this is always made for Cuban family parties, which are inevitably 40 people minimum. It’s easily scalable, so make as much as you want! You might still want to make all of it. Yum.
Glazed Donut Bread Pudding
What You’ll Need
2.5 dozen donuts
2 cups heavy cream
1 cups whole milk
1/2 tsp cinnamon
1 tsp vanilla
1 can sweetened condensed milk
Optional: feel free to mix in anything from chocolate chips to brewed espresso
Chop your donuts up into about 6 pieces each, and set them aside in a large bowl or three, depending on how much you’re making–you need room to mix them up in the liquid. In another bowl (I like to use a mixing bowl with a handle and spout for easy pouring) mix together the eggs, cream, both milks, the vanilla, and the cinnamon. Pour this mixture over the donuts, and toss to coat them. Let them sit and absorb some liquid, in the meantime, grab your baking dish and butter it really well. Arrange the donuts in it, making sure to fill up all the nooks as best you can. Sprinkle it with the brown sugar, and then let it sit another while. Preheat your oven to 400°F. Bake your pudding for about 15-20 minutes or until it’s a nice golden brown…
Feel free to top it with a drizzle of condensed milk. I apologize in advance to your diet and waistline, but you’ll probably want to eat this whole thing. Make sure to be nice and share with your favorites.