Bread Pudding: Doughnut Bread Pudding with Cappuccino Sauce

posted by DBR 09-01-102 9:08 AM

Kay Ewing's Cooking School Cookbooks
Doughnut Bread Pudding with Cappuccino Sauce

10 glazed doughnuts
4 C milk
4 eggs
1 C sugar
1 t cinnamon
1/2 t nutmeg
1 t vanilla
1 C chopped pecans

Preheat 350 degrees.

Tear doughnuts into bite size pieces and place in a large greased casserole dish. Heat milk in the microwave until warmed about 4 minutes

In a mixing bowl, beat eggs with a whisk. Add sugar cinnamon, nutmeg and vanilla. Pour hot milk over doughnut pieces. Press gently to cover doughnut with milk. Pour egg mixture over entire casserole. Stir gently to combine Top with pecans and bake about 30 minutes until firm.

Cappuccino Sauce:
1 C heavy cream
1/3 C light brown sugar
1/3 c maple syrup
1 t instant expresso coffee
1/2 t cinnamon
1 t vanilla

Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook 3 minutes. Cool slightly before serving over Doughnut Bread Pudding.

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