doughnut and bacon eggnog bread pudding

(6)
Blue Ribbon Recipe by
Geoffry Le Cher
Hoover, AL

‘Tis the season to go all out, so how about starting the festive holiday season with this brunch treat guaranteed to bring a smile to your face? This Chez-original says, “Welcome to the Yuletide” like no other dish. The salty and sweet combo along with the yeasty goodness makes the season bright.

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Blue Ribbon Recipe

Make this the night before, pop it in the oven on Christmas, and you'll have one simple, decadent, and tasty breakfast. This would make an amazing holiday dessert too. Sweet and delicate doughnuts make a great base for this bread pudding. As the glaze is spread over the warm bread pudding, it slightly melts. The eggnog-infused sweet pudding is the perfect complement to the savory cream cheese and pecan topping. Warm, gooey, and oh-so-good, even those who don't enjoy eggnog will like this breakfast treat.

— The Test Kitchen @kitchencrew
(6)
yield 10 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For doughnut and bacon eggnog bread pudding

  • 10
    glazed, yeast doughnuts, cut into eighths
  • 12
    thick cut bacon, cut into strips and fried crisp
  • 1 1/2 c
    eggnog
  • 6 lg
    eggs, room temperature
  • 1/2 tsp
    freshly grated nutmeg
  • 1 pinch
    salt
  • 4 oz
    cream cheese, room temperature
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    vanilla extract
  • 1/4 c
    toasted pecans

How To Make doughnut and bacon eggnog bread pudding

  • Place parchment paper in an 8x8 pan.
    1
    Cut parchment paper and place in an 8 x 8 pan so the entire surface is covered. A little nonstick spray will help hold the paper to the pan.
  • Mix eggs, nutmeg, eggnog, and salt.
    2
    Mix together eggs, nutmeg, eggnog, and salt. Whisk until well mixed and it develops a good froth; 2 minutes.
  • Place half of the doughnuts and bacon in the pan.
    3
    Place half the doughnuts and half the bacon into the prepared pan.
  • Pour half of the egg mixture.
    4
    Pour half the egg mixture over the doughnuts.
  • Add the other half of the bread and bacon.
    5
    Place the other half of the doughnuts and bacon over the top of the pan.
  • Add the other half of the egg mixture.
    6
    Pour the other half of the egg mixture over the top of the doughnuts.
  • Press down to make sure the bread is soaked in the egg mixture.
    7
    Gently press down to make sure the doughnuts remain submerged.
  • Cover with plastic wrap and refrigerate.
    8
    Cover with plastic wrap and set in the refrigerator for 3 hours or overnight.
  • Preheat oven to 350 degrees.
    9
    Preheat oven to 350 degrees F.
  • Combine cream cheese, cinnamon, and vanilla in a small bowl.
    10
    Combine cream cheese, cinnamon, and vanilla in a small bowl; mix well. Set aside. DO NOT refrigerate!
  • Bake the bread pudding.
    11
    Once the oven is at temperature, remove the pudding from the refrigerator. Remove plastic wrap and bake for 40-50 minutes.
  • Slightly cool the bread pudding.
    12
    Once done, place on cooling rack for 10 minutes and then remove from pan. Place on a cake platter.
  • Spread the cream cheese over the warm bread pudding.
    13
    Spread the cream cheese over the top of the warm bread pudding.
  • Sprinkle with pecans.
    14
    Sprinkle with pecans and serve warm.
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