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Donut Bread Pudding with Butter Icing Recipe

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This recipe for Donut Bread Pudding with Butter Icing, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Britt Bourgeois


2 dozen Glazed donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 cup white chocolate chips
3/4 cup heavy whipping cream
3 eggs, beaten
1 cup walnuts or pecans
1 pinch salt
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Butter Rum Sauce, recipe follows

Butter Icing:
1 stick butter
1 pound box confectioners' sugar

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. In a separate bowl, mix condensed milk, whipping cream, eggs, salt, cinnamon and vanilla. Pour mixture on top of donuts and let soak for a few minutes. Mix ingredients together until donuts have soaked up the liquid as much as possible. After soaking add white chocolate chips and nuts. Add mixture to a buttered 9 x 13 pan.
Bake for about 45 min until center has jelled. Top with Butter Sauce.

To make the icing:
Melt butter and slowly stir in confectioners' sugar. Pour over each serving of Bread Pudding.




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