DONUT BREAD PUDDING
This
easy 5 ingredient donut bread pudding is a make ahead breakfast that's sure to
get rave reviews!
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total
Time 1 hour 19 minutes
Calories 323 kcal
Author Dinner
at the Zoo
Ingredients
·
1 box Farm
Rich Cinnamon Sugar Donut Holes
·
3 eggs
·
1
1/4 cup milk
·
1/4 cup maple
syrup
·
1/2 teaspoon vanilla
extract
·
cooking
spray
·
Optional:
fresh fruit, Greek yogurt for serving
Instructions
1. Preheat oven to 350 degrees. Bake the donut
holes according to package directions.
2. Toss the donut holes in 1/2 of the cinnamon
sugar packet that comes in the box. Reserve the remaining cinnamon sugar for
later use.
3. Coat a 6 cup or larger baking dish (or
9"x9" square pan) with cooking spray.
4. Cut the donut holes in half and arrange in
the pan.
5. In a medium bowl, whisk together the eggs,
milk, maple syrup and vanilla extract.
6. Pour the egg mixture over the donut holes in
the pan. Let sit for at least 20 minutes.
7. Top with the remaining cinnamon sugar and
bake for 30-45 minutes until center is set. Bake time will depend on the size
of your baking dish. If the top starts to get overly brown, cover with foil for
the remainder of the bake time.
8. Cut into 8 squares and serve, topped with
Greek yogurt and fruit if desired.
Recipe
Notes
Make Ahead Instructions:
Bake according to recipe, then cool and cover with foil. Store in fridge for up
to 4 days. Cut into squares and microwave for 30 seconds before serving.
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