Donut Bread Pudding

Donut Bread Pudding

David Venable

Prep Time: 60 minutes

Serves: 8

Ingredients

  • Vegetable oil spray
  • 2-1/2 cups, plus 2-1/2 Tbsp half-and-half
  • 5 large eggs
  • 1/4 cup granulated sugar
  • 4 Tbsp (1/2 stick) plus 2 Tbsp (1/4 stick) unsalted butter, melted
  • 1 Tbsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 12 glazed donuts, quartered
  • 1/2 cup seedless raspberry jam
  • 1 cup confectioners’ sugar

Preparation

Heat the oven to 350°F.

Coat a 9 × 13-inch baking dish with vegetable oil spray.

Whisk together 2-1/2 cups half-and-half, the eggs, granulated sugar, 4 Tbsp melted butter, the vanilla, and salt in a bowl. Add the donut pieces and toss gently to combine. Pour the mixture evenly into the prepared dish.

Spoon the jam randomly all over the top. Bake until golden brown and the custard is set, 40 to 45 minutes. Whisk together the remaining 2-1/2 Tbsp half-and-half, the remaining 2 Tbsp melted butter, and the confectioners’ sugar in a bowl until smooth. Drizzle the sauce over the warm pudding before serving.

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