Doughnut and Bacon Eggnog Bread Pudding
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
  1. 10 glazed, yeast dough nuts (Krispy Kreme would work well), cut into eighths
  2. 12 slices, thick cut bacon, cut into strips and fried crisp
  3. 1 1/2 c eggnog
  4. 6 eggs, room temperature
  5. 1/2 tsp freshly grated nutmeg
  6. pinch of salt
  1. 4 oz plain cream cheese, room temperature
  2. 1/4 tsp cinnamon, fresh ground
  3. 1/4 tsp vanilla extract
  4. 1/4 c toasted pecans
  1. Cut parchment paper and place in 8 x 8 pan, so that the pan’s entire surface is covered. A little nonstick spray will help hold the paper to the pan.
  2. Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth.
  3. Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces.
  4. Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours or overnight!
  5. Preheat oven to 350 F.
  6. Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside.
  7. Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.
  8. Once done, place on cooling rack for 10 minutes and then remove from pan and place on a cake platter.
  9. Drizzle or ‘frost’ pudding with cream cheese topping, scatter pecans on top, slice and serve.

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