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Donut Bread Pudding

(1 Votes)
SERVES
12
COOK TIME
50 Min
READY IN
50 Min

Donut bread pudding? Yes, indeed. Sign us up! If you thought a glazed doughnut couldn't taste any better, think again 'cause we've added a few special touches to make this breakfast-dessert hybrid a hit for the ages. Topped with cinnamon, raisins, and a vanilla glaze, this is the perfect breakfast casserole to bring to your next group brunch. Be careful though — if you don't grab yourself a scoop, it might all disappear!

What You'll Need:
  • 1 (14-ounce) can sweetened condensed milk
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup raisins
  • 12 glazed doughnuts, cut into cubes
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
  2. In a large bowl, whisk together condensed milk, eggs, 1 teaspoon vanilla, cinnamon, and salt. Stir in raisins and doughnut cubes. Let sit 5 to 10 minutes, or until most of the liquid is absorbed. Pour mixture into prepared casserole dish and cover with foil.
  3. Bake 40 minutes. Remove foil and bake 10 additional minutes, or until set in center.
  4. Meanwhile, in a small bowl, combine remaining ingredients including remaining vanilla, until smooth. Pour over bread pudding and serve.

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