Butter Pecan Bread Pudding with Cream Cheese Glaze

• Vegetarian

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 cup Brown sugar
  • 2 cups Milk chocolate chips
  • 2 cups Powdered sugar
  • 2 cups Sugar
  • 1 1/3 tbsp Vanilla

• Nuts & Seeds

  • 2 cups Pecan, halves

• Bread & Baked Goods

  • 12 Glazed doughnuts, day old

• Dairy

  • 1 tbsp Butter
  • 2 stick Butter, unsalted
  • 8 oz Cream cheese
  • 2 tbsp Heavy cream
  • 2 cups Heavy whipping cream

Found on creolecontessa.com

Description

Ingredients

• 12 glazed doughnuts, day old
• 8 eggs, beaten
• 2 cups heavy whipping cream
• 2 cups sugar
• 2 cups milk chocolate chips
• 1 tablespoon vanilla
• 1 tablespoon butter, room temperature
• 2 cups pecan halves, diced
• 1 cup brown sugar
• 1 stick butter, unsalted, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups powdered sugar
• 1 stick butter, unsalted, room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla

Directions

• Preheat oven to 350 degrees.
• Butter a 13x9 inch dish with 1 tablespoon of softened butter.
• Cut doughnuts into 4 pieces each and place in butter dish.
• Mix eggs, heavy cream, sugar, and vanilla in a separate bowl, beat well.
• Pour batter mixture over doughnuts and press down to soak doughnuts.
• Top mixture with chocolate chips.
• Mix brown sugar, pecans and butter together until crumbly.
• Place nut mixture over chocolate chips.
• Bake bread pudding at 350 degrees for 45-50 minutes.
• Place all ingredients into a mixer and mix well.
• Heat mixture in microwave for about 15 seconds to thin.
• Remove bread pudding from oven, drizzle with half the cream cheese glaze.
• Allow bread pudding to cool 30 minutes, drizzle with remaining glaze.

Nutrition