This Donut Bread Pudding makes a decadent dessert for dinner or a delightful sweet dish for brunch. Made with two dozen glazed donuts and topped with espresso whipped cream, what's not to love about it?
In an extra large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, brown sugar, vanilla, cinnamon, and salt.
Fold in the donut pieces and let the mixture sit for 10-15 minutes.
Spray a 13x9-inch pan with baking spray. Add the donut mixture to the pan.
Baked for 60-70 minutes or until golden brown** and set up
To make the espresso whipped cream, beat together cream, espresso powder, and confectioners' sugar until peaks form.
Notes
*It's best to use stale donuts for this recipe. If you have fresh donuts, cut them in pieces and dry them out in a single layer on two large baking sheets. Leave them uncovered overnight. They'll be ready to use in the morning. **If you notice that the bread pudding is getting too brown, cover the pan with aluminum foil.