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Bread Pudding and Glazes Recipe

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This recipe for Bread Pudding and Glazes is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen krispy kreme crullers or glazed doughnuts
3 eggs
1 can sweetened condensed milk
1-2 teaspoons vanilla
1/2 stick melted butter
Cinnamon
1 teaspoon nutmeg

Buttermilk Glaze:
1/4 cup buttermilk
1/2 cup sugar
1/4 teaspoon soda
1 1/2 teaspoons cornstarch
1/4 cup butter
1 1/2 teaspoons vanilla extract

Rum Glaze:
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoon rum or rum extract
2 tablespoon butter
1/2 teaspoon vanilla
Directions:
Directions:
Preheat oven to 350. Tear up doughnuts into bite sized chunks and place in a large bowl. In a different bowl, beat three eggs. Add the milk, vanilla, butter, and cinnamon to the eggs. With the cinnamon, start out with a little bit and keep on adding until it tastes right. Stir the mixture until combined and add to doughnuts. The doughnuts will seem a little dry after being mixed together, so add small amounts of milk at a time until it looks like lumpy cake batter, but not soupy. Now add nutmeg and stir to distribute throughout the batter. Pour mixture into a 13 x 9-inch glass pan; bake for 30 minues. Check with toothpick to see if it is done. Take it out and let it cool. Use a glaze if you want.

Buttermilk Glaze:
Combine all ingredients except the vanilla in a saucepan and bring to a boil, then remove from heat. Cool slightly, then stir in the vanilla.

Rum Glaze:
Combine ingredients in a saucepan on medium heat and bring to a boil. Boil for 1 minute.

 

 

 

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