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doughnut and bacon eggnog bread pudding

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

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

Blue Ribbon Recipe

Make this the night before and pop it in the oven on Christmas and you 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. The eggnog-infused sweet pudding is the perfect complement to the savory cream cheese/pecan topping. The center is warm, gooey, and oh so good!

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

Ingredients For doughnut and bacon eggnog bread pudding

  • FOR THE DISH
  • 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
  • FOR THE DRIZZLE
  • 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

  • 1
    Cut parchment paper and place in 8 x 8 pan, so that the pan’s entire surface is covered. Note - a little nonstick spray will help hold the paper to the pan.
  • 2
    Mix together eggs, nutmeg, eggnog, and salt. Whisk until well mixed and it develops a good froth… 2 minutes.
  • 3
    Place half the doughnuts and half the bacon into the prepared pan.
  • 4
    Pour half the egg mixture over the doughnuts.
  • 5
    Place the other half of the doughnuts and bacon over the top of the pan.
  • 6
    Pour the other half of the egg mixture over the top of the doughnuts.
  • 7
    Gently press down to make sure the doughnuts remain submerged.
  • 8
    Cover with plastic wrap and set in the refrigerator for 3 hours or overnight
  • 9
    Preheat oven to 350 degrees F.
  • 10
    Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!
  • 11
    Once the oven is at temperature, remove the pudding from the refrigerator. Remove plastic wrap and bake for 30-35 minutes.
  • 12
    Once done, place on cooling rack for 10 minutes and then remove from pan. Place on a cake platter.
  • 13
    Spread the cream cheese over the top of the warm bread pudding.
  • 14
    Sprinkle with pecans and serve warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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