Bread pudding. The very words conjure images of comforting warmth, sweet spices, and a delightfully custardy texture. But what if we elevated this classic comfort food, transforming humble donuts into a decadent, unforgettable dessert? This recipe uses day-old donuts (or even stale ones!) to create a bread pudding that's both incredibly easy and incredibly delicious. Get ready to experience a whole new level of donut indulgence!
Why Use Donuts for Bread Pudding?
Donuts, with their inherent sweetness and soft texture, are a surprisingly fantastic base for bread pudding. The holes in the donuts allow for excellent custard absorption, resulting in a richer, more evenly cooked final product. Using day-old donuts eliminates the need for pre-drying the bread, saving you time and effort. Plus, it's a fantastic way to use up leftover donuts without wasting a single delicious bite!
What You'll Need:
Ingredients:
- 6-8 Day-old donuts (any flavor works!)
- 4 large eggs
- 1 cup whole milk (or a combination of milk and cream for extra richness)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional: ½ cup chocolate chips, raisins, chopped nuts, or other mix-ins
Equipment:
- 9x13 inch baking dish
- Whisk
- Mixing bowl
Step-by-Step Instructions:
-
Prep the Donuts: Cut the donuts into 1-inch pieces. If using glazed donuts, consider lightly patting them with a paper towel to remove excess glaze. This will prevent the pudding from becoming overly sweet.
-
Whisk the Custard: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
-
Combine and Bake: Gently fold the donut pieces into the custard mixture, ensuring they are evenly coated. If using any optional mix-ins, add them now. Pour the mixture into the prepared baking dish.
-
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the pudding is set and golden brown on top. A toothpick inserted into the center should come out clean.
-
Cool and Serve: Let the bread pudding cool slightly before serving. A dusting of powdered sugar or a scoop of vanilla ice cream is the perfect finishing touch.
Frequently Asked Questions (FAQs)
Can I use fresh donuts?
While you can use fresh donuts, day-old or stale donuts are ideal. Fresh donuts are often too soft and may result in a bread pudding that's too soggy.
What kind of donuts should I use?
Any kind of donut works! Glazed, chocolate, jelly-filled – the flavor possibilities are endless. Experiment with different donut types to create your own unique flavor combinations.
Can I make this ahead of time?
Yes! You can assemble the bread pudding a few hours in advance and refrigerate it until ready to bake. Just add about 10-15 minutes to the baking time.
How do I store leftovers?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Can I freeze this bread pudding?
Yes, you can freeze this bread pudding. Allow it to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Beyond the Basics: Flavor Variations
This recipe is a fantastic base for endless variations. Try these ideas for a twist:
- Boozy Bread Pudding: Add a splash of bourbon, rum, or Grand Marnier to the custard mixture for an adult treat.
- Apple Cinnamon Donut Bread Pudding: Add chopped apples and a generous amount of cinnamon for a warm, autumnal flavor.
- Cream Cheese Swirl: Mix softened cream cheese into a portion of the custard before adding the donuts for a creamy, tangy surprise.
This donut bread pudding recipe is guaranteed to impress. Its simple preparation and customizable flavors make it perfect for any occasion, from a casual weeknight dessert to a special brunch gathering. So, grab those day-old donuts and get baking! You won't regret it.
