Bomboloni Bread Pudding Recipe

Name: Siena Taverns Bomboloni Bread Pudding Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 pieces Bomboloni (Italian doughnuts); 4 large Eggs; 2 cups Whole milk; 1 cup Heavy cream; 3 tablespoons Granulated sugar; 1 teaspoon Vanilla extract; 1 pinch Salt; 1 cup Bourbon; 1 cup Brown sugar; 4 tablespoons Unsalted butter; 1 cup Creme fraiche; 1 cup Candied almonds

Inspired by Siena Tavern

Time1h

Serves6

Bourbon caramel, whipped creme fraiche, candied almond

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Ingredients

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Ingredients for Bomboloni Bread Pudding

6 pieces Bomboloni (Italian doughnuts)

4 large Eggs

2 cups Whole milk

1 cup Heavy cream

3 tablespoons granulated sugar

1 teaspoon Watkins vanilla extract

1 pinch Celtic sea salt

1 cup Bourbon

1 cup Brown sugar

4 tablespoons Unsalted butter

1 cup Creme fraiche

1 cup Candied almonds

Method

Directions for Bomboloni Bread Pudding

Prepare the Bread Pudding

Preheat the oven to 350°F (175°C). Cut the bomboloni into quarters and place them in a greased baking dish.

Mix the Custard

In a bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until well combined.

Combine and Soak

Pour the egg mixture over the bomboloni in the baking dish, ensuring all pieces are soaked. Let it sit for about 15 minutes to absorb the custard.

Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden and the custard is set.

Prepare Bourbon Caramel

In a saucepan over medium heat, combine the bourbon and brown sugar. Bring to a simmer and cook until the sugar is dissolved and the mixture thickens, about 5-7 minutes. Stir in unsalted butter until melted and smooth.

Serve

Once the bread pudding is out of the oven, let it cool for a few minutes. Serve warm topped with whipped creme fraiche and drizzle with bourbon caramel. Garnish with candied almonds.