I used large mugs that held 1 and 1/2 cups of liquid.
For the Bread Pudding
4one day old donutstorn into 1-inch pieces
1cupplus 2 tablespoons milkheavy cream or half & half can be used
optional: 2 tablespoon blueberrieschopped dates, raisins, or other fruit, nuts, or chocolate chips
optional: serve with a drizzle of caramel or chocolate sauce and whipped cream or ice cream
For the Sauce
¼cuplight or dark brown sugar
1tablespoonbuttersalted or unsalted (your preference)
1tablespoongood quality bourbon
2teaspoonsheavy creamwhole milk would also work but not be as rich
For the bread pudding
Preheat the oven to 350.
Spray two 8-ounce coffee mugs (or small ramekins) lightly with cooking spray.
Tear donuts into 1-inch pieces.
In a small bowl, whisk together the eggs, milk, sugar, and vanilla. (Add any other stir-ins you prefer.)
Add the donuts to the bowl with the eggs and milk and stir well.
Divide the mixture between two mugs.
Place the mugs on a small baking sheet, and bake for 30-35 minutes. The mixture will puff up and rise slightly.
Serve with a caramel or chocolate and whipped cream or ice cream.
Be careful the mugs will be really hot.
For the sauce
In a small saucepan over medium heat, stir together all the sauce ingredients.
Bring to a simmer, stirring frequently. Remove from the heat. The sugar should be dissolved.
After the bread pudding mugs are removed from the oven, the sauce will absorb better if you'll take a knife and run it around the edges then pour the hot sauce over the bread pudding.
For any leftover sauce, store in an airtight container in the refrigerator for a few days.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula