Ingredients
4 large glazed raised doughnuts, cut into 3/4-inch pieces
3/4 cup powdered sugar
1/4 cup Land O Lakes Butter, melted
1 teaspoon vanilla
2 cups Land O Lakes Half & Half
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
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heat oven to 350f. spray 1 1/2-quart baking dish with no-stick cooking spray. set aside. combine all pudding ingredients except doughnuts in large bowl; mix well. add doughnut pieces; mix until coated. let mixture stand 5 minutes. spoon into prepared dish. bake for 45 to 50 minutes or until puffed and toothpick inserted in center comes out clean. cool slightly. meanwhile, combine powdered sugar, cinnamon sugar butter spread and 1/2 teaspoon vanilla in small bowl. beat, gradually adding enough half & half for desired glazing consistency. drizzle over slightly cooled pudding. serve immediately.