Bring the art (and the shape) of a donut – full circle, with this truly 'Merican dessert. RECIPE BELOW
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Creator and Director – Eric Slatkin
Bread Pudding –
-5 large eggs
-¼ tsp. salt
-½ C brown sugar
-3 C whole milk
-1 TBSP vanilla extract
-1 tsp. ground cinnamon
-1 tsp. Orange Zest
-12 stale, plain, cinnamon sugar, and/or cinnamon doughnuts. Mix and match!
-1 Cup icing sugar or confectioners sugar
-6-8 tbsp milk or water
-Sprinkles! Rainbow - no brown
-Preheat oven to 350 F
-Spray a 9” bundt pan
-In a large bowl, whisk eggs, then add sugar, and beat until slightly creamed.
-Now add in salt, vanilla, cinnamon, zest, and milk, and whisk until smooth.
-Break up donuts into pieces and add to mixture
-Let soak for 2-5 minutes
-Transfer mixture to bundt pan and place on a rimmed baking sheet
-Bake for 50 minutes or until center is set
-Let cool for 30 minutes, and prepare icing
-Add confectioners sugar into a bowl and add milk 1 tbsp at a time until you get a thick, pourable consistency.
-Stream over the top of the bread pudding whichever way you like, and finish with sprinkles!