Doughnut Pudding

The Cook

Bekka Newcomb Recipe
x2
Well Seasoned
Birmingham, AL (pop. 212,237)
sweetiecoconut
Member Since Nov 2011
Bekka's notes for this recipe:
If you’re a bread pudding fan, nothing tops a slice made with day-old yeast-raised doughnuts—except, perhaps, a drizzle of a warm vanilla icing or a scoop of vanilla ice cream.
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Directions

1
For the pudding:

Butter for the pan
6 cups day-old raised doughnuts cut into 1-inch pieces (from 4 or so glazed doughnuts or apple fritters)
4 large eggs
2 tablespoons dark rum or 1/2 teaspoon rum extract (optional)
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup whole milk
3/4 cup heavy (whipping) cream

For the icing

1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 1/2 tablespoons hot water
2
Directions

Make the doughnut pudding



1. Preheat the oven to 350°F (176°C). Butter a 9-by-5 inch loaf pan.

2. Place the doughnuts in the loaf pan. In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid.

3. Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan.

Make the icing

4. While the pudding cools, whisk the icing ingredients together in a small bowl until smooth.

5. Serve the pudding in thick slices, still warm, drizzled with the icing.
Comments

5 comments

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user Cin Straw's Kitchen Straws - Nov 30, 2011
I love making and eating bread pudding, have also made them with donuts.
user Bekka Newcomb sweetiecoconut - Dec 1, 2011
Morning Cindy! here anyway, lol. I am up early checking my favorite club, JAP, then off to work. Have a good day!
user Kristi Koenig lzcook - Dec 1, 2011
These look amazing! I love bread pudding and have used cinnamon rolls before but I love the idea of apple fritters and am going to try these. Thanks for the great recipe!!
user Pat Duran kitchenchatter - Jan 18, 2012
OMG Opal, these sound so delicious!! I want to make these this weekend- If I can keep the doughnuts hidden long enough. lol

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