Sunday, June 29, 2014

Got Donuts? You've Got Bread Pudding.

That's right, this post is about creating bread pudding out of donuts; not just any donut, but yeasty glazed donuts. Donuts made with yeast are light, airy and absorb liquid without becoming too heavy, mushy and falling apart.  Glazed donuts are packed with sugar, so this is not diabetic friendly; however the brown and white sugars normally used for bread pudding are not needed.  Will it be overly sweet, surprisingly not; if you want "hurt your teeth sweet", than add sugar to the recipe.  My hubby doesn't care for bread pudding, but he tried this and went wild for it; especially when I served him a scoop of Tillamook's "White Chocolate Raspberry Yum" ice cream along side.

I've teased you enough, lets get to the recipe.

Glazed Donut Bread Pudding


12 (yeast made, not cake) glazed donuts
1/4 cup golden raisins
1/4 cup pecan pieces
8 Tbsp (1 stick) butter
2 and 1/2 cups milk (2%)  - creates a lighter "custard" which is best for the donuts
4 large eggs
1 Tbsp cinnamon
2 tsp ground nutmeg
1 Tbsp vanilla


Preheat oven to 350F; spray a 2 quart baking dish with nonstick baking spray.


Cut donuts in half; cut halves into thirds; place in large bowl with raisins and pecan pieces and mix.  The glaze on the donuts will help hold raisins and pecans to the donut.  Spread out into the baking dish and top with any remaining raisins and pecan pieces that did not adhere to donuts.


In a medium saucepan, melt butter into the milk on medium-high; do not let boil and remove from heat when butter is melted.  In a small bowl, whisk together eggs, cinnamon, nutmeg and vanilla. 

Slowly pour egg mixture into the butter/milk mixture and begin whisking immediately to avoid scrambling the egg mixture.  Pour mixture over the donut pieces; use a spoon to work liquid between the pieces.
Bake for 40-45 minutes; top is a golden brown and sides are bubbling.  Let cool 15 minutes before serving.

Makes 12 servings.

Enjoy the treat! 

Mary Cokenour