Glazed Donut Bread Pudding Recipe

Prepare the Donuts

Preheat your oven to 350°F (175°C). Cut the glazed donuts into bite-sized pieces and place them in a greased baking dish.

Mix the Custard

In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and cinnamon until fully combined.

Combine

Pour the custard mixture over the donut pieces, ensuring all pieces are soaked. Let it sit for 15-20 minutes to absorb.

Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a knife inserted comes out clean.

Make the Caramel

In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and allow to boil until it turns a deep amber color.

Add Butter and Cream

Remove from heat and carefully whisk in the butter and cream. Finally, stir in the dark rum. Allow to cool slightly before serving.

Heat the Milk and Cream

In a saucepan, heat the milk and heavy cream until just steaming. If using a vanilla bean, split it and scrape the seeds into the mixture.

Whisk Egg Yolks

In a bowl, whisk together the sugar and egg yolks until light and fluffy.

Combine Mixtures

Slowly pour the hot milk mixture into the egg yolk mixture, constantly whisking to temper the yolks.

Thicken the Sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Strain and Cool

Strain the sauce through a fine-mesh sieve into a bowl. Let cool before serving.