I really don’t have words to describe my Butter Pecan Bread Pudding with Cream Cheese Glaze and Chocolate Chips.
Try saying that quickly.
Let’s just say if a cinnamon roll, pecan praline and bread pudding had a baby, this would be it!
Yep, it’s that good, every single bite!
First, you must purchase high quality glazed doughnuts.
Secondly, leave the doughnuts out on the counter overnight to harden.
Yes, I know, I said high quality, but there’s a method to my doughnut madness.
One could just purchase day old doughnuts, but I never do that.
I prefer to make sure my doughnuts are not weeks old so I do the hardening of the doughnuts myself.
Lastly, you need high quality pecans and milk chocolate chips and lots of heavy cream.
Don’t forget pure vanilla and real butter.
Did I mention when I was a kid we used leftover cinnamon rolls to make bread pudding.
Yep, that’s where I got this idea from.
My mother used to make super size cinnamon rolls and all the leftovers went to bread pudding.
I will admit, when I pulled the bread pudding out the oven, I topped it with even more chocolate chips and pecans.
Yep, we’re creating bread pudding memories folks.
This is the perfect holiday dessert and because it’s so rich, I mean super rich, I told my family I think we’ll wait until Christmas before we make this again.
Enjoy!
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
Instructions
- 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.
