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 equals 387 calories, 20 g fat (7 g saturated fat), 91 mg cholesterol, 333 mg sodium, 44 g carbohydrate, 2 g fiber, 8 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.