Doughnuts can be found all over the world in some form or another but no one loves them more than Americans. It’s not uncommon for the couple of doughnut shops we have in town to run out of doughnuts by mid-morning. You gotta get there early and be prepared to stand in line if you want to be able to snag a few of your favorites. I love plain sugared doughnuts myself and whoever invented maple bacon doughnuts deserves a medal!
If you’ve ever been to a Krispy Kreme doughnut shop, you know just how mesmerizing it is to watch those sweet little rings move slowly along on the conveyer from formation, to frying, to glazing. And the first bite of that still warm, light-as-air confection makes you feel like you’ve died and gone to heaven.
This bread pudding is a great way to use up leftover donuts. It’s wonderful served plain on its own, but that being said, you’ve got to try it with my coffee cream sauce. After all, as most American cops can tell you, nothing goes better with a doughnut than coffee. Yum!
DOUGHNUT BREAD PUDDING
- 1 doz. plain glazed doughnuts
- 4 eggs
- 4 cups milk
- 1 tsp. vanilla
- ½ cup sugar
- ½ tsp. salt
- Preheat oven to 375°F. Butter a 9 x 13″ baking dish.
- Cut each doughnut into 8 pieces.
- Arrange the doughnut pieces in the buttered baking dish.
- Make custard by whisking together eggs, milk, vanilla, sugar, and salt until well blended.
- Pour the custard evenly over the doughnut pieces in the baking dish.
- Gently press the pieces down into the liquid so they all get soaked with custard.
- Let sit for at least 15 minutes to give the doughnuts time to absorb the custard. If you like a softer, more custardy texture, let the doughnuts soak for a longer period of time.
- Bake the pudding for 30-35 minutes or until the custard is set. It’s okay if the center jiggles slightly when you shake it.
- Remove from oven and cool for 10 minutes before serving.
- This recipe can easily be halved and baked in a 9×9-inch square baking dish if you’re feeding less people.
- You can also make this dish in advance. Just follow the recipe from Step 2 to 7, then cover the casserole and place in refrigerator overnight. The next day, remove casserole from refrigerator and let sit on counter for at least 30 minutes to bring to room temperature before continuing with Step 8.