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Creme Brulee Bread Pudding- Glazed Doughnut Style

Creme Brulee Bread Pudding

Adapted from Dining Details

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 1 cup regular granulated sugar
  • 2 Tablespoons corn syrup
  • Glazed doughnuts (I used ≈ 13)
  • 5 large eggs
  • ½ cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ tsp salt
  1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13x9x2 inch baking dish
  2. Cut up the doughnuts and arrange pieces in one layer in baking dish, squeezing them slightly to fit
  3. In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over doughnuts. Chill bread mixture, covered, at least 8 hours
  4. Preheat oven to 350° F. and bring bread to room temperature. Sprinkle 1 cup granulated sugar over the top
  5. Bake doughnut mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve immediately

Wow, this is truly embarrassing…but these are the only pictures I managed to get from this recipe. The only thing I can add is that it turned out well, I just wish the sugar that was later added to the top after the custard was added (above picture) was bruleed. But unfortunately, I do not have a broiler and/or kitchen torch even though it’s on my wish list!

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