How Do You Use Donuts Or Cinnamon Rolls For Bread Pudding Recipes?
Bread pudding isn’t a complicated dish. It works best with day-old, stale bread, but no specific kind of bread is mandated. Americans typically trim sliced day-old white bread as the base for this old-fashioned comfort food, but thrifty cooks have used any yeast-formed bread product that was handy for this sweet treat. Each type of bread requires certain modifications, but you can use cinnamon rolls or donuts as a base without a problem. Preheat oven to 350 degrees. Grease the baking pan with several tablespoons of butter or spray with a cooking spray. Cover the bottom of the prepared pan with rolls or donuts. Tear glazed or slick-surfaced donuts or cinnamon rolls into 1-inch pieces. If the donuts or rolls are porous, cake-style pastries, merely line the bottom of the pan with them. Barely cover the rolls or donuts with room-temperature milk and set aside to soak for at least 15 minutes before baking. Whisk four to six eggs (depending on the size of the pan), evaporated milk and sugar
