Ingredients

• 2 cups milk
• 6 eggs, beaten
• ½ teaspoon ground cinnamon
• 2 (divided)vanilla beans, split
• 18 glazed donuts
• 8 ounces sour cream
• ⅓ cup maple syrup
• ¼ cup heavy cream
• ¼ cup bourbon

Preparation

1. Combine milk, eggs, cinnamon, and seeds scraped from 1 vanilla bean in a small bowl.
2. Tear the donuts into pieces and place in a greased 9″ x 13″baking dish. Pour milk mixture over the top, cover, and refrigerate 24 hours.
3. Preheat oven to 325ºF.
4. Bake bread pudding 45 minutes or until set. Remove from oven and set aside.
5. To make bourbon cream, combine sour cream, maple syrup, seeds from remaining vanilla bean, heavy cream, and bourbon. Mix well.
6. Serve donut bread pudding with a spoonful of bourbon cream.