Donut Bread Pudding
We’re gonna make doughnut bread pudding with a Pabst Blue Ribbon icing glaze. After making doughnuts we had a lot of extra. More than either of us could possibly eat but that’s not a problem. The donuts begin to dry out, lose that crispy exterior that we all love. Anyone without doughnuts, have no worries this is a recipe that allows you to substitute any leftover bread. Always be able to make this amazing bread pudding. Its simple, filling, and classic to make.
Cheap beer is always great to cook with. It is easy to obtain, not to mention everyone usually has a random beer hanging out in the fridge. I like to pick beers with happy notes that I know will pair well with donuts. Not to mention it was a random beer that was just hanging out in my fridge. You can choose to be different with a porter or double IPA. As they have a more robust flavor and a different outcome.
Bread pudding is one of those dishes that was created because of leftovers! It has been done every which way you can think of. A dish that dates back to the 11th century. Portia Little who wrote an entire cook book about bread puddings, 1000 recipes. Don’t be afraid to get creative it. Max and I went with doughnuts, at the restaurant we use leftover brioche buns, my mom used to use stale bread. One thing is for sure its simple and easy.
One of the reasons I also like bread pudding is the fact that it takes 1 hour and 45 mins. Always time to clean up the kitchen and prepare if you are having guests over. You can serve it hot outta the oven, let it cool down a bit and serve it. Its delicious leaving your guests, as well as yourself very happy.
- 2 Chicken Eggs or Duck Eggs
- 1 Cup sugar
- 1 Cup heavy cream
- 6 Cups quartered bread chunks
- 1 T Salt
- 1 T Vanilla extract
- 2 T Beer
- 1 Cup Confectioners sugar
- Cutting board
- 2 mixing bowls
- Measuring spoons and cups
- Bread Knife
- Small Casserole dish
- Aluminum foil
- Pan spray
- Take your doughnuts/bread and using your bread knife cut the bread into small pieces. If you don’t have a knife tear the bread into small pieces
- Cream (mix) your eggs and sugar until your sugar is dissolved
- Add your heavy cream, vanilla and salt
- Spray the casserole dish with the pan coating to prevent the bread pudding from sticking.
- Add your bread
- Pour your egg and heavy cream mixture over the bread and let sit while you preheat your oven to 350 degrees.
- Cover the casserole with aluminum foil and bake for one hour.
- Uncover 45 mins into the bake to allow the bread pudding to brown and crisp up.
- Mix 2 T cheap beer with confectioners sugar and mix until sugar dissolves and forms a white colored icing. Set Aside.
Cut or scoop out a piece of bread pudding and place in the center if a plate. Drizzle the beer icing over top and serve. Try it with a scoop of ice cream as well, chocolate sauce drizzled on it would be really good as well. ENJOY!!