Doughnut Bread Pudding with Brandy Cream Sauce Recipe
- 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
- 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.
1 serving: 387 calories, 20g fat (7g saturated fat), 91mg cholesterol, 333mg sodium, 44g carbohydrate (26g sugars, 2g fiber), 8g protein.
Reviews for Doughnut Bread Pudding with Brandy Cream Sauce
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.