1 refrigerated pie crust (or a homemade pie crust)
3 cups cubed yeast or cake doughnut holes (just avoid frosted or powdered varieties)
2 eggs
2 cups heavy cream or eggnog
1 tsp vanilla extract
1 teaspoon cinnamon
Dash of nutmeg
1/2 tsp salt
3 Tablespoons cold butter, cubed
1. Liberally grease a 9″ pie plate with cooking spray and gently lay your pie crust inside the pie plate. Flute edges with your fingers, if desired.
2. In a large bowl, whisk the eggs. Add the heavy cream or eggnog, the vanilla, cinnamon, nutmeg and salt and combine. Gently fold the cubed donut holes into the wet mixture to coat. Pour the mixture into the pie plate and allow to sit while your oven preheats to 350 degrees F.
3. Once the oven’s hot, place the pie plate on a rimmed baking sheet (to catch drips). Gently place a pie shield along the edges of your pie (or carefully tent crust with aluminum foil) and bake the bread pudding pie for approx. 30 minutes.
4. Remove the pie shield or foil and bake for an additional 10-15 minutes, or until the center is almost set and the crust and top is lightly golden.
5. Allow the pie to come to room temperature before cutting into wedges to serve. This is best served the same day, but can be stored in the fridge up to an additional day. It also tastes great warm!
2. In a large bowl, whisk the eggs. Add the heavy cream or eggnog, the vanilla, cinnamon, nutmeg and salt and combine. Gently fold the cubed donut holes into the wet mixture to coat. Pour the mixture into the pie plate and allow to sit while your oven preheats to 350 degrees F.
3. Once the oven’s hot, place the pie plate on a rimmed baking sheet (to catch drips). Gently place a pie shield along the edges of your pie (or carefully tent crust with aluminum foil) and bake the bread pudding pie for approx. 30 minutes.
4. Remove the pie shield or foil and bake for an additional 10-15 minutes, or until the center is almost set and the crust and top is lightly golden.
5. Allow the pie to come to room temperature before cutting into wedges to serve. This is best served the same day, but can be stored in the fridge up to an additional day. It also tastes great warm!
Homemade Vanilla Bean Butterscotch Sauce
2 sticks butter
2 cups light brown sugar
2 cups heavy cream
2 tsp vanilla bean paste
1/2 tsp kosher salt
Small canning jars or mason jars
2 cups light brown sugar
2 cups heavy cream
2 tsp vanilla bean paste
1/2 tsp kosher salt
Small canning jars or mason jars
1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar until smooth and melted, about 2-3 minutes.
2. Pour the heavy cream into the brown sugar mixture and stir to incorporate. Simmer uncovered, for about 10-12 minutes, stirring occasionally, until thickened. Once mixture has thickened, remove from heat.
3. Stir in the vanilla bean paste and the kosher salt to combine. Allow the mixture to sit and cool for about 15-20 minutes before carefully pouring into the jars. Seal, and keep refrigerated up to 1 month.
2. Pour the heavy cream into the brown sugar mixture and stir to incorporate. Simmer uncovered, for about 10-12 minutes, stirring occasionally, until thickened. Once mixture has thickened, remove from heat.
3. Stir in the vanilla bean paste and the kosher salt to combine. Allow the mixture to sit and cool for about 15-20 minutes before carefully pouring into the jars. Seal, and keep refrigerated up to 1 month.
No comments:
Post a Comment