Strawberry Amaretto Donut Bread Pudding

Years ago I created this recipe from some leftover cake donuts.  I love a good bread pudding and wanted to make one with some of my favorite flavor combinations.  This recipe can be served for dessert or a Sunday brunch.  I would even go out on a limb and say that it would be perfect for a bridal or baby shower. 

6  plain cake donuts from bakery, approximately 3oz. each

½ lb. fresh, hulled strawberries

3 large eggs

1 – 6oz. container of original French vanilla yogurt

1 cup of amaretto flavored liquid coffee creamer

½ cup of half ‘n half

1 ½ teaspoons of pure almond extract

Garnish:

12 large dollops of whipped cream topping from can

12 – ½” slices of fresh strawberries

12 Tablespoons of strawberry pancake syrup

Preheat the oven to 350 degrees.  Lightly spray a 9” x 13” light gray baking pan with non-stick cooking spray with flour added.  Set aside.

With a 3” paring knife, cut each of the 6 cake donuts in half.  Cut each half into quarters.  Place all of the donut pieces into the prepared baking pan, fitting them into one layer on the bottom.  Cut ½ lb. of fresh, hulled strawberries into ½” slices.  Cut each slice into quarters.  Sprinkle all of the strawberry pieces evenly over the donut pieces, covering entire area.  Set aside.

In a 5-cup electric blender, combine 3 large eggs, 1 – 6oz. container of original French vanilla yogurt, 1 cup of amaretto flavored liquid coffee creamer, ½ cup of half ‘n half, and 1 ½ teaspoons of pure almond extract.  Blend on low speed for approximately 10 seconds, or until well blended.  Pour the custard mixture evenly over the donut and strawberry pieces.  With a large spoon, carefully press down over the mixture to make sure all of the donuts are saturated with some of the custard.  Bake in a 350 degree oven on the middle rack for 40-45 minutes, or until mixture is slightly puffed, lightly browned, and a knife inserted in the center comes out moist but clean.  Cool on a large cooling rack for 15-20 minutes before cutting.  Tastes best when slightly warm.

To serve, use a medium knife to cut the bread puddidng into 3” x 3 ¼” squares. You should get approximately 12 pieces.  For each serving, place one square of pudding on a 6” square white dessert plate.  Squirt one large dollop of whipped cream topping over the top.  Place one ½” strawberry slice in the middle of the whipped cream topping.  Drizzle one Tablespoon of strawberry pancake syrup evenly over the pudding and the plate.  Repeat steps to make 11 more servings.  Serve immediately.  Refrigerate any leftovers.

Makes 12 servings.

Happy Baking,

Pam