“Waste not, want not” – a popular phrase that can be used in many different circles. My bread pudding recipe came to fruition from not wanting to waste a half dozen glazed doughnuts going stale on my counter. Who in their right mind wants to throw away doughnuts? Definitely not I! So instead bread pudding got an upgrade and breakfast became dessert.
Start with 6 Stale Doughnuts
You may be wondering how a half dozen doughnuts went uneaten in a house with 5 sugar loving souls dwelling in it. Honestly, I have no explanation. It is a mystery that will never be explained. My suggestion when preparing this recipe, is to hit the day old section of your local bakery or grocery store. No need to pay full price, the recipe works best if the doughnuts are a tad stale. Cut your doughnuts into half inch chunks and put them in a greased 9×13 baking dish. I use cooking spray, butter or Crisco will also work.
Next Comes the Liquid
Bread pudding reminds me of french toast. You make a delectable egg and milk mixture and pour it over your bread or in my case doughnuts. Eggs, milk, sugar, cinnamon, and vanilla whisked together well. Then put it to the side for a moment.
I decided the doughnuts were lonely lying there is the pan all alone. To add another layer of decadence, I sprinkled dark chocolate and butter scotch chips over the top. For a less decadent version, add your favorite dried fruits and nuts. I also think nuts with the chips would be delicious, but the family believes adding nuts to a dessert is criminal.
Pour the egg mixture evenly over the doughnuts in your baking dish. Preheat your oven to 350 degrees F and bake for 40-45 minutes.
Voila! You now have a decadent dessert with very little effort. And you saved doughnuts from landing in the trash. A win for everyone if I do say so myself. In my opinion bread pudding is best served warm with a scoop of vanilla ice cream on top. Happy Cooking!