Left over Doughnut Bread Pudding

So, what to do with the left over doughnuts?  Hmm… how can there actually be left over doughnuts?  Make this great doughnut recipe and forget to cut it in half, even though you know that there are just two of you to eat them all!

This Doughnut Bread Pudding is actually a good reason to make too many.

The recipe suggests a lemon sauce, which is great, but really it is just perfect with cream or all on its own.

Doughnut Bread Pudding

Doughnut Bread Pudding

Doughnut Bread Pudding

  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup melted butter
  • 2 cups whole milk
  • 1 cup raisins (optional)
  • 1 cup chopped pecans (optional)
  • 10 Doughnuts, cut into pieces

Preheat the oven to 350 degrees.

In a large bowl, beat the eggs with an electric mixer on high for 3 minutes. Then add sugar, vanilla, nutmeg, cinnamon, and butter and beat on high for 1 minute. Add milk and beat on low for 1 minute. Then stir in raisins and pecans.

Put leftover doughnuts pieces into a greased ramekin or baking mold. Slowly pour some of the egg mixture over the doughnut pieces until they are partially covered. Then toss the pieces until they are completely soaked. Let the mixture sit for 45 minutes. While the mixture is setting up, slowly add more egg mixture. Occasionally pat the doughnut pieces down into the liquid. Continue this process until the egg mixture is used up.

Pour a half-inch of hot water into a large roasting pan – large enough to hold either the loaf or 10-inch cake pan, and then put it into the heated oven. Place the pan with the doughnut mixture into the water bath. Immediately lower the oven temperature to 300 degrees and bake mixture for 40 minutes. Then increase the oven temperature to 425 degrees and continue baking the pudding until it is nicely browned and puffy (about 15 to 20 minutes). Remove doughnut pudding pan from water bath and place it onto a rack to cool for 1 hour.

The mixture may be served either from the ramekin or removed. To remove, run a butter knife around the edge. Place a large plate on top of the pan and flip it over. Then give a sound “TAP” on the edges of the pan. The pudding should fall gently onto the plate. Place another plate on top of the pudding and flip it back over so that the brown surface is facing up. Serve warm with lemon sauce.

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