To make the bread pudding, layer doughnut holes in a greased medium baking dish (approximately 8x8 to 8x11). Whisk together the heavy cream, milk, eggs, sugar and vanilla. Pour over the doughnut holes, mashing down a little bit so that all the holes gets saturated. Cover the dish with aluminum foil and allow to chill for one hour (any longer and the doughnuts will get too mushy), tossing occasionally.
Preheat the oven to 350 degrees F.
Bake the bread pudding, covered, for 40 minutes. Remove aluminum foil and continue to cook for another 20 minutes, until the top is golden brown.
Meanwhile, make the chocolate glaze. Melt the chocolate on the stovetop over medium-low to medium heat. Stir in heavy cream until completely combined. Remove from the heat and whisk in the butter. (Reheat if necessary before serving.)
Allow the bread pudding to cool for a few minutes before cutting. Drizzle each portion with the chocolate glaze before serving.
Recipe courtesy of Nealey Dozier