Doughnut Bread Pudding with Brandy Cream Sauce Recipe

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Here's a fun and super easy bread pudding for holiday entertaining. It takes just 10 minutes to prep and let it bake while you're enjoying dinner. The fail-proof sauce is delightful.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 serving: 387 calories, 20g fat (7g saturated fat), 91mg cholesterol, 333mg sodium, 44g carbohydrate (26g sugars, 2g fiber), 8g protein.


  1. 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.
  2. 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.
  3. 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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