Doughnut Bread Pudding

Doughnut Bread Pudding

This post has been brought to you by Fat Tuesday.  Eat on, New Orleans!

Alex, I’ll take oxymorons for $2000.

A:  The absolute best use of leftover doughnuts.

Q:  What is doughnut bread pudding?

Custard

The oxymoron in this case is, “leftover doughnuts”.  Really, how often do you come across leftover doughnuts?  Well, in the rare case that you do, you’ll now know what to do with them.

Doughnuts taking a bath

It’s important to realize that doughnuts come in two primary forms.  There are the yeast doughnuts which are super light, airy, and it’s easy to polish off a half dozen before realizing that you haven’t stopped to breath yet.  There are also cake doughnuts.  These are much denser, but equally tasty.  Both kinds result in a wonderful bread pudding, but in different ways.  The yeast doughnuts will puff up when baked while the cake doughnuts tend to be more dense.  Feel free to co-mingle or make two desserts-in-one as done below.  Either way, this is a rich and decadent dessert that is just right to help celebrate the debauchery of Fat Tuesday.

Fresh from the oven

Doughnut Bread Pudding

Ingredients:

3 glazed doughnuts (yeast)*

3 chocolate glazed doughnuts (cake)

4 eggs

3 cups whole milk

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 cup sugar

1 tsp vanilla

mix of cinnamon and sugar to top (optional)

To Make:

Cut the doughnuts up into approximately 1/2 inch pieces.  Lay out the pieces on a cutting board in order to dry out a little bit (you can skip this step if your doughnuts are already a couple of days old).  Once they have sat for a few hours, make the custard mixture.

Beat the eggs.  Whisk in the milk, cinnamon, nutmeg, sugar and vanilla.  Grease a 9″x13″ baking dish.  You can lay out the doughnut pieces in any fashion that you’d like.  Either mix and match the two (or more) types of doughnuts or keep them divided.  Evenly pour the egg mixture over the doughnuts.  Use the back side of a large spatula and press the doughnuts into the egg mixture.  Cover with plastic wrap and refrigerate for at least 5 hours (or overnight), every once in a while pressing the doughnut pieces to be sure they are submerged in the egg mixture.

When ready to bake, preheat your oven to 325F.  Sprinkle the top of the bread pudding with cinnamon and sugar, if desired.  Bake for about 45 minutes or until the the center is just set.

To Serve:

Enjoy hot.  Now.  Right now.  This very instant.  Or cold, the next morning for breakfast, with a cup of good coffee or a glass of milk.

* If you are feeling a little crazy, go ahead and use any kind of doughnut you have hanging around… jelly, frosted, crullers, it is all fair game.

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Filed under Baked goods, Dessert, Recipes

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