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Doughnut Bread Pudding with Brandy Cream Sauce

 Doughnut Bread Pudding with Brandy Cream Sauce
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
12 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving equals 387 calories, 20 g fat (7 g saturated fat), 91 mg cholesterol, 333 mg sodium,

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Doughnut Bread Pudding with Brandy Cream Sauce (continued)

Nutritional Facts: 44 g carbohydrate, 2 g fiber, 8 g protein.