Yesterday I brought this lovely breakfast pudding to my MOPS brunch. It won the “Freshest Idea” Award! It was so delicious not to share with you all. ENJOY.
Doughnut Pudding with Spiced Rum Sauce
For the Pudding
Butter for the pan
8 – 10 Baker’s Wife Bakery (my neighborhood bakery) cinnamon sugar cake doughnuts, cut into 1 inch pieces
8 large eggs (from my backyard chickens)
2 tablespoons dark rum or 1/2 teaspoon rum extract (optional)
1/2 teaspoon ground cinnamon
1/2 cup coconut palm sugar
2 teaspoon vanilla extract
2 cup whole milk
1 1/2 cup heavy whipping cream
Spiced Rum Sauce
1 cup (packed) brown sugar
1 stick unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or dark rum
3/4 teaspoon ground cinnamon
Make the Doughnut Pudding
Preheat the oven to 350°F (176°C).
Butter a casserole dish or cake pan.
Place the doughnuts in the pan.
In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid.
Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan.
Note: If making ahead cool and plastic wrap, refrigerate up to 3 days or wrap for freezing and freeze up to 3 months.
Make the Rum Sauce
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
Serve the pudding warm, drizzled with the rum sauce.
Note: If you made it ahead of time. Thaw to room temp and put in a 350 F for 20 minutes to reheat. For rum sauce it can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.