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Doughnut Bread Pudding
Doughnut Bread Pudding Photo courtesy of Iain Bagwell

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.

Makes 8 servings

2 cups heavy cream

2 cups whole milk

¾ cup sugar

1½ tablespoons pure vanilla extract

¼ teaspoon salt

4 eggs

3 egg yolks

10 leftover cake doughnuts

1. Preheat the oven to 300°.

2. In a medium saucepan set over medium heat, combine the cream with the milk, sugar, vanilla and salt, then bring the mixture to a simmer.

3. Meanwhile, in a medium bowl, whisk the eggs with the egg yolks until smooth. Once the mixture in the saucepan has reached a full simmer, slowly pour half the cream mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and remove the pan from the heat. Let the custard mixture cool, then strain it through a fine-mesh sieve and set aside.

4. Tear the doughnuts into thimble-size pieces and arrange them tightly in an 8-inch square or 7-inch round baking dish. (Depending on the size of your doughnuts, you may need a slightly larger dish.) Pour the custard over the doughnut pieces, filling the dish so that they’re barely covered. Let sit for 10 minutes so the doughnuts absorb the custard.

5. Bake the bread pudding until the custard is fully set in the center, about 50 minutes. Let the bread pudding rest for 10 minutes before serving.


Reprinted from “Glazed, Filled, Sugared & Dipped.” Copyright © 2013 by Stephen Collucci. Photographs copyright © 2013 by Iain Bagwell. Published by Clarkson Potter, a division of Random House LLC.

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