- 12 plain cake doughnuts
- 1/2 cup chopped pecans
- 4 eggs
- 2-1/2 cups 2% milk
- 2-1/2 cups vanilla ice cream, melted, divided
- 1/4 cup sugar
- 1 cup dried cranberries
- 2 tablespoons brandy
- Arrange doughnuts in a greased 13-in. x 9-in. baking dish; sprinkle with pecans. Whisk the eggs, milk, 1-1/2 cups ice cream and sugar; pour over doughnuts. Let stand for 10 minutes or until liquid is absorbed.
- Bake, uncovered, at 350° for 30 minutes; sprinkle with cranberries. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- Just before serving, combine brandy and remaining ice cream. Serve with warm bread pudding. Yield: 12 servings.
Originally published as Doughnut Bread Pudding with Brandy Cream Sauce in Taste of Home Christmas Annual Annual 2012, p101
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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