Doughnut And Bacon Eggnog Bread Pudding Food
DOUGHNUT AND BACON EGGNOG BREAD PUDDING
Make this the night before and pop it in the oven on Christmas and you have one simple, decadent and tasty breakfast. This would make an amazing holiday dessert too. Sweet and delicate doughnuts make a great base to this bread pudding. The eggnog infused sweet pudding is the perfect complement to the savory cream cheese/pecan...
Provided by Geoffry Le Cher
Categories Breakfast Casseroles
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Cut parchment paper and place in 8 x 8 pan, so that the pan's entire surface is covered. (If you forget this step you will be very, very sad... so don't forget it! Trust me, you will thank me later.) Note that a little nonstick spray will help hold the paper to the pan.
- 2. Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth... 2 minutes.
- 3. Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces. Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours... or better yet, overnight!
- 4. Preheat oven to 350 F.
- 5. Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!
- 6. Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.
- 7. Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper) and place on a cake platter.
- 8. Drizzle or 'frost' pudding with cream cheese topping, scatter pecans on top, slice and serve.
DOUGHNUT BREAD PUDDING
What to do with those stale doughnuts? If your house is like mine..it doesn't happen very often but when it does it is just too sad to throw them away...so you make bread pudding!
Provided by QueenJellyBean
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Lightly grease a small glass baking dish.
- Tear or cut the donuts into bite-size pieces.
- Combine donut pieces and raisins in the prepared baking dish.
- In a medium bowl, blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg.
- Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
- Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
- Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
- Serve warm.
Nutrition Facts : Calories 424.4, Fat 22.7, SaturatedFat 8.2, Cholesterol 134, Sodium 330.8, Carbohydrate 42.8, Fiber 1.4, Sugar 20.9, Protein 12.8
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