I've teased you enough, lets get to the recipe.
Glazed Donut Bread Pudding
12 (yeast made, not cake) glazed donuts
1/4 cup golden raisins
1/4 cup pecan pieces
8 Tbsp (1 stick) butter
2 and 1/2 cups milk (2%) - creates a lighter "custard" which is best for the donuts
4 large eggs
1 Tbsp cinnamon
2 tsp ground nutmeg
1 Tbsp vanilla
Preheat oven to 350F; spray a 2 quart baking dish with nonstick baking spray.
Cut donuts in half; cut halves into thirds; place in large bowl with raisins and pecan pieces and mix. The glaze on the donuts will help hold raisins and pecans to the donut. Spread out into the baking dish and top with any remaining raisins and pecan pieces that did not adhere to donuts.
In a medium saucepan, melt butter into the milk on medium-high; do not let boil and remove from heat when butter is melted. In a small bowl, whisk together eggs, cinnamon, nutmeg and vanilla.
Slowly pour egg mixture into the butter/milk mixture and begin whisking immediately to avoid scrambling the egg mixture. Pour mixture over the donut pieces; use a spoon to work liquid between the pieces.
Bake for 40-45 minutes; top is a golden brown and sides are bubbling. Let cool 15 minutes before serving.
Makes 12 servings.
Enjoy the treat!