FOOD
Old Fashioned Donut Hole Breakfast Bake
Turn day-old donuts into breathtaking bread pudding topped with sweet whiskey syrup and powdered sugar.
FOOD
Old Fashioned Donut Hole Breakfast Bake
Turn day-old donuts into breathtaking bread pudding topped with sweet whiskey syrup and powdered sugar.
Ingredients
Whiskey Syrup
- 3/4 cup whiskey
- 1 cup maple syrup
- 6 dashes aromatic orange bitters
Bread Pudding
- 8 glazed donuts, dried over night or toasted in a low oven
- 5 eggs
- Zest of 1 orange
- 1 teaspoon bourbon vanilla extract or vanilla bean paste
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon whiskey
- Powdered sugar, to garnish
Steps
Whiskey Syrup
- Make the syrup: In a small saucepan over medium-high heat, combine whiskey, maple syrup and orange bitters.
- Bring mixture to boil then reduce to low heat for 20 minutes.
- Remove from heat; let cool. Syrup will thicken as it cools.
Bread Pudding
- Make the bread pudding custard: In a medium bowl, whisk together eggs, orange zest, bourbon vanilla extract, heavy cream, whole milk and whiskey.
- Assemble the bread pudding: Preheat oven to 350 degrees.
- Cut glazed donuts into 1-inch pieces, and place them in an 8x8 baking dish.
- Pour custard mixture over donuts and place in the oven.
- Bake for 40 to 50 minutes or until custard is set. If bread pudding is getting too dark in color, tent with aluminum foil.
- Let cool for 10 minutes.
- Drizzle with whiskey syrup and dust with powdered sugar. Enjoy!