Chocolate Walnut Bread Pudding + Irish Creme Whipped Cream Cheese

Prep time: 20 min Bake time: 25 min Serving size: 1 Equipment: Mini Bundt pan, toaster oven

·         1 cake donut, torn into pieces

·         ½ egg, beaten

·         1 tbsp cocoa powder

·         ½ tbsp brown sugar

·         1/3 cup milk, can be any type you wish

·         1 tbsp Irish Crème coffee creamer

·         1 tsp instant coffee granules

·         8 walnuts, chopped

·         1 pat of butter

Irish Crème Whipped Cream Cheese

·         2 tbsp cream cheese, softened

·         ½ tbsp Irish Crème coffee creamer

1.  In a small pot, heat the milk, coffee, creamer, cocoa, and sugar until the sugar dissolves. In the mean time, beat 1 egg and measure out half. 

 2. Once sugar dissolves, remove pot from heat and let cool.  While cooling, butter Bundt Pan.

3.  Sprinkle chopped walnuts in Bundt pan.  Layer donut pieces on top.  Alternate layers of walnuts and the donut until the pan is full.

4. Whisk egg into milk mixture.  Pour into Bundt pan, slowly so that there isn’t any overflow.

5.  Place pan into toaster oven.  Set the temperature to 350° and the timer to 25 minutes. 

6.  While the bread pudding is baking, whip together the cream cheese and the creamer.  Place in refrigerator to set up.

7. After the bread pudding cools, flip onto a saucer.  Dollop the cream cheese mixture into the center.

Enjoy!