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Donut Bread Pudding with Amaretto GlazeDonut Bread Pudding with Amaretto Glaze
Donut Bread Pudding with Amaretto Glaze
Donut Bread Pudding with Amaretto Glaze
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Recipe - Frankston #713
2022SeptOctoberCC_DonutBreadPudding_HR600x360.jpg
Donut Bread Pudding with Amaretto Glaze
Prep Time110 Minutes
0
Cook Time100 Minutes
Ingredients
12 Brookshire’s Bakery Glazed Donuts
4 eggs
1/4 cup granulated sugar
1/2 tsp salt
3 cups half-and-half
1 Tbs vanilla
1/2 cup light brown sugar
1 cup pecans, chopped
1/2 cup butter, softened (divided)
1 1/2 cups powdered sugar
2 Tbs amaretto
2 Tbs hot water
Directions
  1. Preheat oven to 250° F.
  2. Cut each donut into 8 pieces.
  3. Spread them evenly onto a baking sheet.
  4. Place in the oven, and let dry for 30 minutes.
  5. Let cool completely.
  6. Place donut pieces in a 9 x 13 baking dish.
  7. In a bowl, beat the eggs with the granulated sugar and salt.
  8. Add the half-and-half and vanilla. Stir to combine.
  9. Pour over the donut pieces, and press the pieces down to soak up the liquid.
  10. Let sit for 1 hour to absorb.
  11. Preheat oven to 325° F.
  12. In a bowl, stir together the brown sugar, pecans and 1/4 cup of softened butter.
  13. Scatter the mixture over the donuts.
  14. Bake for 40 minutes. Let cool for 30 minutes before serving.
  15. To make the glaze, add the powdered sugar to a bowl.
  16. Melt the remaining 1/4 cup of butter.
  17. Add the melted butter, amaretto and hot water to the powdered sugar. Whisk until smooth.
  18. Add more water or powdered sugar to adjust to desired consistency.
  19. Drizzle a small amount over the bread pudding.
  20. Serve the remaining glaze on the side.
110 minutes
Prep Time
100 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
12 Brookshire’s Bakery Glazed Donuts
Not Available
4 eggs
Brookshire's Large Eggs
Brookshire's Large Eggs - 12 Each
$2.99$0.25 each
1/4 cup granulated sugar
Brookshire's Gluten Free Extra Fine Granulated Sugar
Brookshire's Gluten Free Extra Fine Granulated Sugar - 4 Pound
$3.49 was $3.99$0.87/lb
1/2 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
3 cups half-and-half
Brookshire's Half & Half
Brookshire's Half & Half - 1 Quart
$3.49$3.49/qt
1 Tbs vanilla
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract - 1 Fluid ounce
$4.99 was $5.49$4.99/fl oz
1/2 cup light brown sugar
Brookshire's Pure Cane Light Brown Sugar
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
1 cup pecans, chopped
Not Available
1/2 cup butter, softened (divided)
Brookshire's Salted Butter, 4 Quarters
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
1 1/2 cups powdered sugar
Brookshire's Confectioner's Powdered Sugar
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.49 was $2.79$1.25/lb
2 Tbs amaretto
Not Available
2 Tbs hot water
Not Available

Directions

  1. Preheat oven to 250° F.
  2. Cut each donut into 8 pieces.
  3. Spread them evenly onto a baking sheet.
  4. Place in the oven, and let dry for 30 minutes.
  5. Let cool completely.
  6. Place donut pieces in a 9 x 13 baking dish.
  7. In a bowl, beat the eggs with the granulated sugar and salt.
  8. Add the half-and-half and vanilla. Stir to combine.
  9. Pour over the donut pieces, and press the pieces down to soak up the liquid.
  10. Let sit for 1 hour to absorb.
  11. Preheat oven to 325° F.
  12. In a bowl, stir together the brown sugar, pecans and 1/4 cup of softened butter.
  13. Scatter the mixture over the donuts.
  14. Bake for 40 minutes. Let cool for 30 minutes before serving.
  15. To make the glaze, add the powdered sugar to a bowl.
  16. Melt the remaining 1/4 cup of butter.
  17. Add the melted butter, amaretto and hot water to the powdered sugar. Whisk until smooth.
  18. Add more water or powdered sugar to adjust to desired consistency.
  19. Drizzle a small amount over the bread pudding.
  20. Serve the remaining glaze on the side.