Donut Bread Pudding with Coffee Milk Whipped Cream
Leftover donuts?! Not likely. But just in case, use them in this bread pudding recipe in place of the bread and it's sure to be a hit!
Make This Recipe
Ingredients
BREAD PUDDING:
- 4 large Eggland’s Best eggs, beaten
- 1 cup milk
- 1 cup half & half
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 donuts, cut into bite size pieces
(2 chocolate, 2 plain, 2 jelly or any other assortment)
WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1/4 cup coffee milk syrup
- 2 tablespoons powdered sugar
Preparation
In a large mixing bowl, combine eggs, milk, half & half and extracts. Add cut up donuts and toss to coat.
Pour into greased 8x8" pan and let sit for 5 minutes.
Place on middle rack of 350°F preheated oven for 40-45 minutes until knife inserted in center comes out clean.
While pudding is baking, whip together heavy cream, coffee syrup and powdered sugar until stiff peaks are formed.
Cover and refrigerate until ready to serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 285 |
| Fat | 17 g |
| Saturated Fat | 8 g |
| Cholesterol | 108 mg |
| Sodium | 266 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | .7 g |
| Protein | 7 g |