Doughnut And Bacon Eggnog Bread Pudding Recipes

DOUGHNUT BREAD PUDDING WITH CRISPY BACON

Steps:

• Preheat the oven to 350 degrees F and butter a 3-quart oval baking dish.
• Put the doughnuts and bread into a very large bowl and mix to combine.
• In a separate bowl, add the cream, milk, sugar, cinnamon, vanilla and eggs and mix until well combined. Slowly pour the egg mixture over the doughnuts. Mix well and slightly press into the prepared baking dish. Bake until golden brown with a firm consistency, 45 to 50 minutes.
• Meanwhile, grease a baking sheet with the oil and lay out the slices of bacon on top, making sure they don't overlap. Bake on another rack in the oven until crispy, about 20 minutes. Allow to cool slightly, then dice into small pieces.
• Cut the bread pudding into small rounds using a 3-inch round cutter. Place on round plates, topping each with the crispy bacon and a dollop of whipped cream.
• Reserve any remaining bread pudding for another use or just eat the scraps!

EGGNOG BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. Coat an 8" x 8" baking dish with cooking spray.
• 2. Lay bread slices, overlapping, in dish.
• 3. Beat together sugar, milk, vanilla and egg. Add nutmeg and raisins.
• 4. Pour custard over bread slices and press bread into it to help soak it. Bake until firm, about 30 minutes.
• 5. For sauce, put brown sugar, corn syrup, orange juice and rum into a small saucepan and simmer for two minutes.
• 6. To serve, cut pudding into eight rectangles and top with warm rum sauce.

DOUGHNUT AND BACON EGGNOG BREAD PUDDING

Steps:

• 1. Cut parchment paper and place in 8 x 8 pan, so that the pan's entire surface is covered. (If you forget this step you will be very, very sad... so don't forget it! Trust me, you will thank me later.) Note that a little nonstick spray will help hold the paper to the pan.
• 2. Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth... 2 minutes.
• 3. Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces. Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours... or better yet, overnight!
• 4. Preheat oven to 350 F.
• 5. Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!
• 6. Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.
• 7. Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper) and place on a cake platter.
• 8. Drizzle or 'frost' pudding with cream cheese topping, scatter pecans on top, slice and serve.