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We realize the whole point of New York pastry chef Stephen Collucci’s funky new cookbook, Glazed, Filled, Sugared & Dipped, is to teach us how to make classic cakes and yeast-raised doughnuts at home. But we were deterred from Collucci’s apple-cider doughnuts and Italian zeppole--at least for now. Instead, we squirreled away some cake doughnuts from a recent office party and used them to make this ultra-decadent bread pudding, to the delight of everyone at our Saturday brunch.
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