One of our favorite family desserts is bread pudding. Of all the desserts out there it seems to be one of the most versatile, catering to so many different combinations. The possibilities are endless, really. Sometimes we use sliced bread, other times we use croissants or baguettes, even pound cake. A dessert that can be thrown together easily with multiple combination possibilities is a win for everyone!
For this bread pudding we decided to try a new starch as the pudding base…doughnuts! Layering chocolate glazed doughnuts with almonds, coconut flakes, marshmallows, as well as a double dose of chocolate with HERSHEY’S Chocolate Bars and Kisses made for an extremely decadent dessert that takes a spooky turn with a witch’s hat topper on every slice!
This bread pudding makes a perfectly bewitching Halloween Party treat for a large crowd! Pull out your spell book and get ready to make some magic with this festive recipe!
What You Need
Makes 12 large servings
- 9-in. x 12-in. baking dish
- Non-stick spray
- 30 pre-made mini chocolate glazed doughnuts
- 1 (10-ounce) package mini marshmallows
- 1 cup sliced almonds
- 7 ½ HERSHEY’S bars, full-size
- 9 ounces sweetened dried coconut flakes
- 2 eggs
- 1 cup half & half
- 1 teaspoon vanilla extract
- 12 HERSHEY’S Kisses, unwrapped
- 4 HERSHEY’S Kisses, melted
- 6 licorice strings, green (or color of your choice)
- Orange frosting
- Piping bag
- Small round piping tip
How To Make The Bread Pudding
Preheat the oven to 350 degrees. Grease a 9×13 baking dish well with non-stick spray. Line the bottom of the baking dish with 24 chocolate covered mini doughnuts. Sprinkle the almonds evenly over the doughnuts.
Sprinkle the marshmallows evenly over the almonds layer, pressing down into the doughnuts. In a mixing bowl, whisk together the eggs, half and half, and vanilla. Pour evenly over the marshmallows and doughnuts.
Unwrap the HERSHEY’S bars and carefully break in half. Lay the bars in an even layer over the top of the marshmallows. Place the shredded coconut on top of the HERSHEY’S bars and spread out evenly. Bake in the preheated oven for 30 minutes, or until coconut is golden brown and fragrant.
How To Make The Witch Hat
While the bread pudding is baking, assemble the doughnut witch hats. Cut a doughnut in half horizontally and place cut sides down.
Dip the bottom of an unwrapped HERSHEY’S Kiss in melted chocolate and place in the center of the chocolate doughnut.
Wrap a piece of green licorice around the base of the Kiss, pinching off where the ends meet (press licorice into the melted chocolate around the base of the Kiss to hold).
Place the orange frosting in the piping bag fitted with a small round piping tip. Pipe out little buckles over the licorice seams. Repeat with remaining doughnuts and supplies for a total of 12 hats.
When the bread pudding is removed from the oven, place the hats in four rows across the top of the pudding. Let cool for 30 minutes before slicing and serving
As an alternate topping, you can skip the hats and simply line the bread pudding with kisses! Remove the bread pudding from the oven and immediately line the top of the toasted coconut with HERSHEY’S Kisses. The kisses will melt from the heat of the pudding and adhere to the top of the coconut as it cools. Let bread pudding cool slightly at room temperature. Serve warm.
This post is sponsored by HERSHEY’S.