Bread pudding made from donuts

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8 - 10

If you've fried too many donuts and you're never running out, use them to make a new dessert: a wonderful bread pudding with rum sauce. It's incredibly easy to make and tastes fantastic. Donut pieces are mixed with raisins and then topped with an egg-and-cream mixture, which will set into a custard as it bakes. The donuts will be completely drenched, creating a pudding as soft and fluffy as a cake. Pour a fragrant rum sauce made from butter, powdered sugar, and dark rum over the finished bread pudding and let it soak in before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread pudding

110 g unsalted butter
1 cup of sugar
5 large eggs, lightly beaten
2 cups heavy cream
1.5 tsp ground cinnamon
1 tbsp vanilla extract
0.5 cups raisins
16 donuts

Rum sauce

60 g unsalted butter
220 g of powdered sugar
Dark rum, to taste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: donuts, eggs, cream, raisin, rum, powdered sugar, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a food processor, combine the butter and sugar and pulse until smooth. Add the eggs, heavy cream, cinnamon, and vanilla.

Lightly grease a 22x32cm baking pan. Break the donuts into 2.5cm pieces and arrange them in an even layer in the prepared pan. Sprinkle with raisins. Pour the egg mixture over the donuts and let them sit for 5-10 minutes. During this time, tuck the donuts into the liquid to ensure even coating.
Cover with foil and bake for 35-40 minutes. Remove the foil and bake for another 10 minutes, until the tops are golden brown. The doughnut bread pudding is ready when the frosting has set but is still slightly soft.
Prepare rum sauce:

Melt the butter in a saucepan over medium heat and remove from heat. Add the powdered sugar to the melted butter and beat until smooth. Add rum to taste. Pour the sauce over the bread pudding and let it sit until it's absorbed.

Categories:

recipe / Comfort food / Breakfast / Desserts / Sweet pies, tarts and casseroles / / American cuisine / Michael Chiarello

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