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Bread Pudding and Glazes Recipe

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This recipe for Bread Pudding and Glazes, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim V.W.
Added: Sunday, January 6, 2008


2 dozen krispy kreme crullers or glazed doughnuts
3 eggs
1 can sweetened condensed milk
1-2 teaspoons vanilla
1/2 stick melted butter
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

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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