Thursday, October 24, 2013

Doughnut Bread Pudding

One Saturday morning, after dropping off birthday cupcakes at a friend's house, and then soup and cheesecake for another friend who just had a baby girl, I tried to motivate myself to give the condo the badly needed cleaning, organizing, and laundry-washing day that it deserved.  As we were driving home, I was running through my check list of things to do, and Jamie said, "What about my doughnut bread pudding?"

A few days earlier, I had told him that I would make him doughnut bread pudding that weekend, and I'd completely forgotten.  In all my cake making and cooking for other people, I had (however momentarily) neglected to plan any dessert for us that weekend.  Which rarely happens.  We always have some kind of dessert on the weekends.

So with the laundry doing its thing, I picked up a few doughnuts, already having on hand the other ingredients, to make the bread pudding after dinner.

This is where I break my rule about grocery store doughnuts.  Usually, I regret buying anything other than a bakery fresh, perfectly light doughnut, and the grocery store selection usually doesn't have what I'm looking for in a doughnut.  But for bread pudding, I actually wanted doughnuts that were maybe ever so slightly stale, because they absorb the custard better.

If you thought bread pudding made with croissants was decadent, you'd be right, but this doughnut bread pudding was even more so.  Since the doughnuts are already covered in a sweet glaze, I only added the slightest amount of brown sugar to the custard.  An egg, a little cream and a pinch of nutmeg.  And a spoonful of liqueur.

And while this could serve two people, I just baked it in one ramekin and stole a couple bites while he finished the rest.  Have I mentioned how much he loves doughnuts?

One Year Ago:   Walnut Cranberry Puff Pastry Swirls
Two Years AgoBean and Ham Soup, Roasted Garlic and Cheesy Garlic Knots

Doughnut Bread Pudding

  • 2 plain glazed yeast doughnuts (one-day-old doughnuts work well)
  • 1 egg
  • 1 tablespoon liquor, such as bourbon, whiskey, scotch, Grand Marnier, etc...
  • 1 teaspoon light brown sugar
  • 1/8 teaspoon nutmeg
  • 3 tablespoons cream
  • whipped cream or ice cream

Preheat the oven to 350.  Spray two ramekins with non-stick spray.

Cut the doughnuts into bite-sized pieces.  In a bowl, whisk together the egg, liquor, brown sugar, nutmeg and cream until smooth.  Drop in the doughnut pieces and toss until the doughnuts absorb the custard.  Spoon into the ramekins.

Bake for 15-18 minutes, until the custard is set and the top is golden brown.  Serve hot with freshly whipped cream or ice cream.

Yields 2 servings (or 1 large serving for a doughnut-loving fiance)

Recipe from Curly Girl Kitchen