cinnamon doughnut bread pudding
I blame this creation totally and completely on my dear friend Brooke. It’s not that I am complaining because it is ever so good. But after you scroll down and see the number of eggs and amount of butter that you are adding to the sugary glazed doughnuts, you might be tempted to curse me for sharing this with you.
Here’s what happened….we were lazy and forgot to make breakfast for Sunday school the last time it was our turn so we ran by Shipley’s and picked up a couple dozen glazed doughnuts. Not that anyone was complaining.
Anyway, we had close to a dozen left over after class and were trying to pawn them off on someone when Brooke suggested that we make a bread pudding out of them.
After that, it was all I could do to get out of there with them under my arm, fending off everyone that suddenly wanted one last doughnut. For at this point, I HAD to go home and make the bread pudding.
So, here’s how to make it:
Start by tearing all of the doughnuts into small pieces and put them in a greased 9″x13″ dish.
In a bowl, combine the milk, eggs, egg yolks, melted butter, cinnamon, nutmeg and vanilla.
Remember the vanilla from the Grateful Bread that I told you about in the Emmy Lou post? This is it. And look at all of those vanilla seeds. It is GOOD stuff.
So anyway, pour the milk mixture over the doughnut pieces. Smush them down with your hand so they all soak up the liquid.
Sprinkle cinnamon-sugar over the whole dish and bake for an hour at 350 degrees F.
And then, oh my gosh, serve it warm with maple syrup. Because it would be a sin not to.
Cinnamon Doughnut Bread Pudding