doughnut and bacon eggnog bread pudding
‘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.
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.
Ingredients
- 10 - glazed, yeast doughnuts, cut into eighths
- 12 - thick cut bacon, cut into strips and fried crisp
- 1 1/2 cups eggnog
- 6 large eggs, room temperature
- 1/2 teaspoon freshly grated nutmeg
- 1 pinch salt
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup toasted pecans
How To Make doughnut and bacon eggnog bread pudding
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Step 1Cut 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. -
Step 2Mix together eggs, nutmeg, eggnog, and salt. Whisk until well mixed and it develops a good froth; 2 minutes.
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Step 3Place half the doughnuts and half the bacon into the prepared pan.
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Step 4Pour half the egg mixture over the doughnuts.
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Step 5Place the other half of the doughnuts and bacon over the top of the pan.
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Step 6Pour the other half of the egg mixture over the top of the doughnuts.
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Step 7Gently press down to make sure the doughnuts remain submerged.
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Step 8Cover with plastic wrap and set in the refrigerator for 3 hours or overnight.
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Step 9Preheat oven to 350 degrees F.
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Step 10Combine cream cheese, cinnamon, and vanilla in a small bowl; mix well. Set aside. DO NOT refrigerate!
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Step 11Once the oven is at temperature, remove the pudding from the refrigerator. Remove plastic wrap and bake for 40-50 minutes.
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Step 12Once done, place on cooling rack for 10 minutes and then remove from pan. Place on a cake platter.
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Step 13Spread the cream cheese over the top of the warm bread pudding.
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Step 14Sprinkle with pecans and serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
