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
Total TimePrep: 20 min. Bake: 35 min.
- 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 13x9-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 in the center comes out clean.
- Just before serving, combine brandy and remaining ice cream. Serve with warm bread pudding.