Ever wonder why bread pudding is such a popular dessert at restaurants? Other than it being really delicious, the secret reason is because it’s a great way to use day-old bread instead of tossing it out at the end of the day. For this Dunksgiving recipe, I substituted the bread with our new Snickerdoodle Croissant Donut. It’ll be tough to let the donuts sit overnight without sneaking a bite, so we always recommend getting one or two extra for that purpose. I walk through the recipe with you in the video below. Check it out and let me know how it goes by leaving a comment on YouTube!
Find the full recipe below and for more Dunksgiving recipes that you can use for your Thanksgiving dinner, visit here!
- 10 Snickerdoodle Croissant Donuts (or an even dozen for snacking purposes)
- 1 Quart of milk
- 3 Eggs
- 2 Cups of sugar
- 2 Tbsp. of vanilla extract
- 1 Cup of raisins (soaked in for 1 hour in ¼ cup of bourbon)
- ¼ teaspoon of cinnamon
- ¼ teaspoon of allspice
- 3 Tablespoon of melted butter
- Dice up the Snickerdoodle Croissant Donuts into cubes and allow them to dry for 24 hours or bake in the oven for 400 degrees for 12 minutes.
- Pre-heat oven to 350 degrees.
- Place the milk in large bowl and add the dried Snickerdoodle Croissant Donuts and allow them to absorb all of the milk.
- In a separate bowl, whisk the eggs then add in sugar, vanilla, allspice, cinnamon and raisins. Pour this over the Snickerdoodle Croissant Donuts and milk mixture, gently stirring it in.
- Use the melted butter to coat a 9x13 pan.
- Pour the mixture into the pan and bake it for 35-45 minutes at 350 degrees, or until the liquid has set.