Hot Fudge Covered Strawberry Donut Pudding
I whipped up this Hot Fudge Covered Strawberry Donut Pudding and realized that just because a recipe has donuts in it, that doesn't necessarily make it a breakfast. I mean, yes, you can snarf this down for breakfast, but a more civilized person would probably call this dessert.
Servings 8 servings
- 6 glazed donuts
- 2 large eggs
- 1/2 cup milk
- 1/4 cup cream
- 1/4 cup sugar optional
- Hot fudge sauce
- Strawberry ice cream topping
Preheat oven to 325 degrees. Butter a deep dish pie plate.
Cut each donut into 8 pieces and place in a large mixing bowl.
In a small mixing bowl, beat together the eggs, milk, and cream until well combined. If you'd like your bread pudding to be a bit sweeter, mix in the sugar. I preferred it without the sugar, but the kids thought it needed the sugar.
Pour the egg mixture over the donut pieces and toss them to thoroughly coat the donuts. Let set for 5 minutes.
Pour the donuts into the prepared pie plate.
Bake for 40 minutes.
Top with warm hot fudge sauce and strawberry ice cream topping.
Calories: 271kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 114mg | Potassium: 64mg | Sugar: 7g | Vitamin A: 200IU | Calcium: 33mg | Iron: 1.1mg