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 :)


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

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

  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

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

    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 ( may have some good resources for you? Hope that helps!

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

    2. yes one a la mode if you please!

    3. Anonymous, Cannot stop laughing.

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

    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.

  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!!!