I created a monster… Talk about marrying two of my favorite things together, this weekend’s Superbowl was centered around one of the most delightfully devilish things I have made. Doughnut. Bread. Pudding.
This dish was inspired by an 11 year old I was watching this weekend. His mom had bought us donuts for the weekend to eat, and 4 days later, we had only touched one. I was coming up with a Superbowl dish for Sunday and said to myself “why can’t I use donuts for a bread pudding?” So I did. And it was glorious.
4 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 1/2 cup whole milk
2 tbs granulated sugar
1 1/2 teaspoons pure vanilla extract
16 assorted donuts, preferably stale (can use 12-14 depending on the size)
The recipe is a tad different than the one I normally use, mainly because the donuts are already sweet and fried in oil. Essentially, I added hardly any sugar to the custard I made. And I cut back on the fat a little, replacing some of the half and half with whole milk.
Place in your baking pan. Notice I had every flavor of donut going on; chocolate, iced, powdered sugar, and crumble. I grabbed a loaf of stale bread thinking I was going to need it, but didn’t. I just stuck to the donuts and it was mighty delicious. I think next time I may try and make this with some apple fritters in the mix.
Make your custard by whisking the eggs together. Add the cream, milk, sugar, and vanilla and mix thoroughly. Pour over your donuts.
Allow the donuts to soak up the custard a bit. Place the pan in a larger one filled with 2-inches of hot water (water bath). Cover the larger pans with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
Honestly, it was like a delicious pudding dessert breakfast mash up. Delicious. We all know how I am a fan of bread pudding; after my Fig and Balsamic Bread Pudding, this is probably my second favorite.
Don’t forget to also try my Croissant Bread Pudding with Strawberry Jam.