Donut Bread Pudding
Donut Bread Pudding uses leftover doughnuts baked in rich custard to make a delicious breakfast casserole! It's a creamy, comforting treat that's perfect for a brunch party or tailgate.
Ingredients
- ⅔ cup half and half
- ⅔ cup whole milk
- ⅔ cup white granulated sugar divided
- 6 large eggs
- 3 egg yolks
- 2 teaspoon vanilla extract
- pinch salt
- 10 stale donuts
Instructions
- In a sauce pan, mix together ⅔ cup milk, ⅔ cup half and half, and ⅔ cup sugar. Heat over low heat, whisking often, until sugar is incorporated. Simmer this mixture for 5-10 minutes and allow to cool slightly.
- In a large bowl, whisk together 6 eggs, 3 egg yolks, 2 teaspoon vanilla, and a pinch of salt.
- Slowly pour the warm milk mixture into the egg mixture, whisking while pouring to prevent cooking the eggs.
- Cut stale donuts into 6-8 pieces each and place in a 9" baking dish. Pour the custard mixture over the doughnuts.
- Allow the bread pudding to refrigerate for at least 6-8 hours (overnight is best).
- Preheat oven to 350 degrees. Bake pudding (covered with foil) for 45 minutes. Uncover and bake for an additional 5-8 minutes, until the center is no longer jiggly.
Notes
- Make sure to use glazed yeast donuts in this recipe. Cake-style donuts will not work.
- Watch the bread pudding really carefully during the last part of baking, when the casserole is uncovered. The sugars in the donut glaze can sometimes cause the top of the pudding to brown too quickly.
- If you need to use fresh donuts for your bread pudding, I recommend drying them in the oven first. Just break the doughnuts into bite-sized pieces and plate them in a 200-degree oven for 10-12 minutes, watching carefully for any scorching.
Nutrition Facts
Calories: 244kcalCarbohydrates: 33gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 137mgSodium: 164mgPotassium: 109mgFiber: 0.3gSugar: 25gVitamin A: 272IUVitamin C: 0.2mgCalcium: 96mgIron: 1mg
