Doughnut Bread Pudding Recipe

Doughnuts: Stale or day-old doughnuts are best for this recipe as they soak up the custard mixture well.

Milk: Provides the liquid base for the custard, adding creaminess and moisture.

Eggs: Helps to bind the ingredients together and gives the pudding its rich texture.

Sugar: Adds sweetness to the custard mixture, balancing the flavors.

Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.

Ground cinnamon: Adds a touch of spice and warmth to the pudding.

When preparing this recipe, ensure the doughnuts are truly stale or day-old for the best texture. Fresh doughnuts may become too mushy when soaked in the milk and egg mixture. If your doughnuts are not stale, you can dry them out by placing them in a low oven (around 200°F or 95°C) for about 10-15 minutes. This will help them absorb the custard mixture more effectively, resulting in a better pudding.

• stale or day-old doughnuts - Substitute with brioche bread: Brioche bread has a similar texture and sweetness, making it a great alternative for creating a rich and moist bread pudding.

• milk - Substitute with half-and-half: Half-and-half will add extra creaminess and richness to the pudding, enhancing its overall flavor.

• beaten eggs - Substitute with flax eggs: For a vegan alternative, mix ground flaxseed with water to create a similar binding effect as eggs.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and adds a unique flavor profile to the pudding.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a new dimension to the dish.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a warm and complex flavor to the pudding.

• Allow the doughnut bread pudding to cool completely before storing. This helps prevent condensation, which can make the pudding soggy.
• Transfer the cooled pudding to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the pudding in the refrigerator for up to 3-4 days. For best results, reheat individual servings in the microwave for about 30-45 seconds or until warmed through.
• If you plan to freeze the pudding, cut it into individual portions first. This makes it easier to thaw and reheat only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag or an airtight container. This double-layer protection helps prevent freezer burn.
• Label the container or bag with the date so you can keep track of how long it's been stored. Doughnut bread pudding can be frozen for up to 2 months.
• To reheat frozen pudding, thaw it in the refrigerator overnight. Once thawed, reheat in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes.
• For an extra touch, consider adding a drizzle of caramel sauce or a scoop of vanilla ice cream when serving reheated portions. This can elevate the flavors and make the dessert feel freshly made.

• Oven Method: Preheat your oven to 350°F (175°C). Place the doughnut bread pudding in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to crisp up the top.

• Microwave Method: Place a portion of the doughnut bread pudding on a microwave-safe plate. Cover it with a microwave-safe cover or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Stovetop Method: If you prefer a slightly crispier texture, you can reheat individual portions in a non-stick skillet. Place the doughnut bread pudding in the skillet over medium-low heat. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure both sides are warmed and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the doughnut bread pudding on a piece of aluminum foil or a small baking sheet. Heat for 10-15 minutes, checking occasionally to ensure it doesn't overcook. This method is great for achieving a crispy top layer.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the doughnut bread pudding in the air fryer basket, ensuring it's not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure even heating. This method will give you a nice, crispy exterior while keeping the inside moist.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C).

• Baking dish: Holds the doughnut pieces and the custard mixture while baking.

• Knife: Cuts the stale doughnuts into bite-sized pieces.

• Mixing bowl: Used to whisk together the milk, beaten eggs, sugar, vanilla extract, and ground cinnamon.

• Whisk: Helps in thoroughly mixing the custard ingredients to ensure a smooth consistency.

• Measuring cups: Measures out the milk and sugar accurately.

• Measuring spoons: Measures the vanilla extract and ground cinnamon precisely.

• Spatula: Assists in evenly spreading the doughnut pieces in the baking dish and ensuring they are well soaked with the custard mixture.

• Cooling rack: Allows the bread pudding to cool slightly before serving.

Use pre-made doughnuts: Save time by using store-bought doughnuts instead of making them from scratch.

Quick soak: Cut the doughnuts into smaller pieces to ensure they soak up the milk mixture faster.

Pre-mix ingredients: Prepare the milk mixture ahead of time and store it in the fridge until ready to use.

Use a food processor: Quickly blend the milk, eggs, sugar, vanilla, and cinnamon together for a smooth mixture.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.