Description
A holiday bread pudding delight made with stale cake donuts, richly spiced and glazed with eggnog.
Ingredients
Scale
- 6 plain cake donuts, cut into 2–3 cm pieces
- 480 ml (2 cups) eggnog
- 4 large eggs
- 100 g (1/2 cup) granulated sugar
- 5 ml (1 tsp) vanilla extract
- 1.25 ml (1/4 tsp) ground nutmeg
- 1.25 ml (1/4 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 30 g (2 Tbsp) unsalted butter, melted
- Optional: 100 g (1/2 cup) dried cranberries or raisins
- Optional: 75 g (1/2 cup) chopped walnuts or pecans
- For glaze: 120 g (1 cup) confectioners’ sugar
- 30–45 ml (2–3 Tbsp) eggnog
- Pinch of nutmeg
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- Cut the donuts into cubes and place in a large mixing bowl.
- Whisk together eggnog, eggs, sugar, melted butter, vanilla, nutmeg, cinnamon, and salt until smooth.
- Pour the custard over the donut cubes and let the mixture sit at room temperature for 20–30 minutes.
- If using dried fruit or nuts, fold them in and transfer to prepared loaf pan.
- Bake for 40–45 minutes or until golden brown and set in the center.
- Let the loaf rest for 10 minutes, then transfer to a cooling rack.
- Whisk together glaze ingredients and drizzle over the warm loaf.
- Finish under the broiler for 45–60 seconds if desired, then serve warm.
Notes
For a richer texture, replace a portion of eggnog with heavy cream. Make ahead by assembling and refrigerating until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg