I’ve been searching for a new twist on Bread Pudding and today I had to share it! Doughnut Bread Pudding… Need we say more?
We all know bread pudding makes us happy and having an excuse to go and buy doughnuts is going to make this dish even more special.
Enjoy!
Doughnut Bread Pudding
Serves 8, recipe courtesy of People.com.
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup sugar
- 1½ tablespoons vanilla extract
- ¼ tsp. salt
- 4 large eggs
- 3 large egg yolks
- 10 leftover cake doughnuts
Directions
- Preheat the oven to 300°F.
- In a medium saucepan set over medium heat, combine the cream, milk, sugar, vanilla, and salt and bring it to a simmer.
- Meanwhile, in a separate medium bowl, whisk together the eggs and egg yolks until smooth. Once your pot has reached a full simmer, slowly pour half the cream mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and remove the pan from the heat. Let the mixture cool. Strain the custard through a fine-mesh sieve and set it aside.
- Tear the doughnuts into thimble-size pieces and arrange them tightly in a round baking dish that’s about 7 inches in diameter or in an 8 × 8-inch baking dish. Pour the custard over the doughnut pieces, filling the dish just so that the doughnuts are barely covered. Let sit for 10 to 15 minutes so that the doughnuts absorb the custard.
- Bake the pudding until the custard is fully set in the center, about 50 minutes. Serve immediately.
Photo courtesy of Foodnetwork.com.
