Friday, March 15, 2013

Glazed Doughnut Bread Pudding



We are finally moved into our new apartment!  There are still boxes to unpack & rooms to organize, but we’re getting there.  At least we have internet again after nearly a week.


We really, really love this new apartment. And I don’t care to move again for at least a year--I think moving twice in the last 10 months allows me at least that luxury.


We thought this move would be easy. HA! Going from a 3rd floor apartment to another 3rd floor apartment is no picnic....  Were it not for the help of our amazing friends, I’m not sure I would have survived.  I don’t think I’ve ever been so sore in my entire life....


Moving or not, I never want anyone who comes to our home to feel hungry. So we had a good amount of food & snacks available for our friends who helped us move.  I even bought a large box of glazed yeast-raised doughnuts.


Well, I was apparently a little over zealous in my food buying because we ended up with leftover doughnuts.  Even though I can’t eat them, I couldn’t bear to throw the stale doughnuts away.


Instead, I turned them to bread pudding.  We’ve invited those same friends over for a housewarming party this weekend & I think doughnut bread pudding will be the perfect dessert to serve.  If it lasts until then :)


GLAZED DOUGHNUT BREAD PUDDING

Butter, for greasing the baking dish
8 ea      Large Glazed doughnuts, day old
4 ea      Eggs
3.5 oz (1/2 c) Granulated Sugar
1/4 tsp   Salt
1/2 tsp   Cinnamon
1 c      Heavy Cream
1 c      Milk {I used 2%}
2 tsp     Vanilla Extract
Confectioners Sugar, for serving
  1. Preheat the oven to 350 F. Butter a medium sized gratin dish (I used an oval Le Creuset gratin dish)
  2. Cut the doughnuts into eighths & place into a large bowl. 
  3. In a medium bowl, whisk together the eggs, sugar, salt & cinnamon until well combined. Add the heavy cream, milk & vanilla.  
  4. Pour the custard mixture over the doughnut pieces.  Allow to soak a few minutes, then toss to combine.  
  5. Transfer the mixture to the prepared baking dish.  Place the baking dish into a larger pan with sides.  Slide the pan into the oven, then pour hot water into the  larger pan to make a water bath. 
  6. Bake until crusty on top & set, approximately 35 minutes.  Remove from the oven. Cool slightly.  
  7. Dust the top with confectioners sugar & serve.  
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12 comments:

  1. Sound pretty sweet and delicious... I don't even want to know how many calories there are... he he

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  2. Everything in moderation! It's better not to know the calorie count :)

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  3. Oh this looks so yummy!
    Calorific and delicious, must make.
    Reminds me of the cookie dough dessert they do at a restaurant nearby :)
    Thanks for sharing the recipe xx

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  4. I don't have an oven, is it possible to do this on the stove top?

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    Replies
    1. You perhaps could try steaming it like a British pudding? It isn't a technique I've tried before, but the blog Poire au Chocolat (http://www.poiresauchocolat.net) may have some good resources for you? Hope that helps!

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  5. Replies
    1. One. It makes one serving.

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    2. yes one a la mode if you please!

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    3. Anonymous, Cannot stop laughing.

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  6. Is it a must to do a "water bath"? What is the purpose of the "bath"?

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    Replies
    1. The water bath helps to keep the custard from over baking by insulating the baking dish so that the heat is a bit more gentle. You can try it without, but the baking time will be different & there is a hugely greater risk of over baking & curdling the custard.

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  7. I made this tonight! It was really tasty, but I would make a few adjustments next time. I only had a 9x9, so I baked it in that. The bottom, therefore, got a little soggy. I think next time I would bake in a larger pan so that it wasn't so dense. I also would add a little sea salt next time to cut the sweetness on the top. I made a coffee flavored whip cream to go with it,but I think next time I will just go with ice cream!!!

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