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Nutrition Facts
Serving Size 218 g
(Approx. 12 Servings)
Amount Per Serving
Calories 670 Calories From Fat 370
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 19 g 95%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 500 mg 21%
Total Carbohydrate 75 g 25%
Dietary Fiber 2 g 8%
Sugars 37 g
Protein 8 g
Vitamin A 10% Iron 10%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Donut Bread Pudding with Bourbon Cream

Prep Time
50 minutes
Cook Time
2 h 10 m
Total Time
3 hours
12  People


Recipe makes 12 Servings

2 cup(s) H-E-B Select Ingredients Whole Milk
3 large eggs
1/2 Tsp Cinnamon
2 Vanilla beans
18 glazed donuts
1 cup(s) Sour Cream
1/3 cup(s) Maple Syrup
1/4 cup(s) Heavy whipping cream
1/4 cup(s) Bourbon
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Pre-heat oven to 325F.
In a bowl combine milk, eggs, cinnamon, and seeds from 1 vanilla bean, whisk to combine.
Tear the glazed donuts into small pieces and place into a greased 9x13inch baking dish, pour milk mixture over the donuts and cover with plastic wrap. Refrigerate for 24hours to allow milk mixture to be absorbed.
Bake bread pudding for 45min or until custard is set in the middle. (Caution: don't place the cold baking dish right from the refrigerator into a hot oven allow the dish to come to room temperature before baking)
When custard is set, allow it to cool. Meanwhile make your bourbon cream by mixing the sour cream, maple syrup, vanilla bean scraped seeds, heavy whipping cream, and bourbon. Beat with a hand mixer or stand mixer until just thick. Serve cream on top of each piece of bread pudding.


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