Doughnut Bread Pudding with Whiskey Sauce

Doughnut Bread Pudding with Whiskey Sauce
Bread Pudding
  • One dozen glazed doughnuts
  • 3 eggs, beaten
  • ½ cup of sugar
  • 1 tsp of vanilla
  • ½ cup of unsalted butter, melted
  • 1 14 oz can of sweetened condensed milk
  • ⅔ cup of hot milk
  • ½ tablespoon of cinnamon
  • ½ cup of chopped pecans, optional
  • ½ cup of raisins, optional
Whiskey Sauce
  • ½ cup of unsalted butter
  • ¼ cup of sugar
  • ½ cup of heavy cream
  • 1 tbls of flour
  • ½ tsp of vanilla
  • 1 tbls of whiskey
  1. Butter a 9 x 13 casserole dish.
  2. Cube the doughnuts into 1-2 inch pieces into the dish.
  3. Whisk together the eggs, sugar, vanilla, butter, and condensed milk.
  4. Add the hot milk slowly, continuing to whisk until well blended; add the raisins to the mixture and stir in.
  5. Pour over doughnuts, mixing and making sure to coat all of the doughnut pieces.
  6. Cover and refrigerate for up to 8 hours (in a bind you can bake now, just let it sit for at least 20 mins).
  7. Preheat the oven to 350 degrees.
  8. Gently press the doughnuts down into the custard, sprinkle with cinnamon and pecans.
  9. Bake covered for 30 minutes then uncover and bake for 15-20 more or until it starts to puff up and brown.
  10. While it's baking melt the butter in a saucepan and whisk in the sugar, flour, and heavy cream and bring to a boil.
  11. Reduce the heat and simmer until thick.
  12. Remove from the heat and whisk in the vanilla and whiskey.
  13. Let the bread pudding rest for 10 mins after it comes out of the oven then serve with whiskey sauce spooned on top.