Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Eggnog Doughnut Bread Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: admin
  • Prep Time: 20 minutes plus 1 hour to overnight soaking
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes to 1 hour 40 minutes plus overnight soaking if desired
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A delightful Cranberry Eggnog Doughnut Bread Pudding combining the rich, creamy flavors of eggnog with the sweet tang of fresh cranberries and the indulgent texture of glazed yeast doughnuts. This comforting dessert is soaked in a spiced custard, baked to golden perfection, and finished with a dusting of powdered sugar, perfect for festive occasions or cozy gatherings.

Ingredients

Scale

Custard Mixture

  • 4 eggs
  • 2 1/2 cups eggnog
  • 2 tablespoons melted butter (plus extra for the pan)
  • 2 tablespoons vanilla extract
  • 1/8 teaspoon freshly ground nutmeg
  • ½ cup sugar

Main Ingredients

  • 5 cups stale glazed yeast doughnuts, cut into 1-inch cubes
  • 1 cup fresh cranberries

Garnish

  • A dusting of powdered sugar

Instructions

  1. Prepare the custard: Beat the eggs in a large mixing bowl. Add the eggnog, melted butter, vanilla extract, and freshly ground nutmeg. Whisk thoroughly to combine. Stir in the sugar and whisk again until the sugar is fully dissolved.
  2. Combine doughnuts and cranberries: Toss together the 1-inch cubes of stale glazed doughnuts with the fresh cranberries to distribute evenly.
  3. Butter the baking dish: Generously butter a 9-inch baking dish to prevent sticking.
  4. Assemble the pudding: Arrange the doughnut cubes and cranberries tightly in the buttered baking dish. Pour the prepared custard mixture evenly over the doughnut and cranberry mixture. Press down gently on the doughnuts to ensure they absorb the custard well.
  5. Cover and soak: Butter a piece of foil and place it buttered side down over the dish. Refrigerate for at least one hour or overnight to allow the doughnuts to soak up the custard fully.
  6. Preheat the oven: Remove the dish from the refrigerator and let it sit at room temperature while you preheat the oven to 325°F (163°C). Place a separate bread or cake pan filled with boiling water on the lower oven rack to create a water bath, ensuring gentle, even baking.
  7. Bake the pudding: Place the bread pudding on the upper rack and bake for 55 to 70 minutes. Remove the foil after 40 minutes to allow the top to brown. Bake until the pudding is puffed and the crust is golden brown all over.
  8. Cool and serve: Remove the bread pudding from the oven and let it cool and set for 30 minutes before serving. Dust generously with powdered sugar if desired.

Notes

  • Using stale doughnuts helps them absorb the custard better without becoming too mushy.
  • Soaking the pudding overnight enhances the flavors and texture.
  • The water bath ensures gentle baking to avoid drying out the custard.
  • Fresh cranberries provide a tart contrast, but dried cranberries can be substituted if fresh are unavailable.
  • Serve warm or at room temperature for best flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yumfusionrecipes.com/cranberry-eggnog-doughnut-bread-pudding-recipe/