We don’t always sell out of doughnuts. We also have trim from cutting doughnuts, and I hate waste. To solve these problems, we created Doughnut Bread Pudding. We make a custard base with brown sugar, buttermilk, cream, eggs, milk, vanilla, and salt. We put the custard over the fresh doughnuts and fried trim. We let the custard soak into the dough. We fill bundt pans with the mixture and bake the bread pudding for one hour and forty minutes at 350°F. The internal temperature is 190°F. We cool the bread pudding in the pans for 30 minutes and then unmold them. We cool the bread puddings down and refrigerate them overnight. We like the flavors to blend and the custard to set in the doughnuts. We bring the bread pudding to room temperature and cut it into thick slices. It is delicious on its own and even better with frozen custard and hot fudge.
About the Author
