Saturday, November 13, 2010

Doughnut Pudding... Whaaa?

You read me correctly. Doughnut pudding. If you have had bread pudding, then you know exactly where I am headed with this. In traditional bread pudding, you take pieces of bread, place in bake ware and pour a milk/egg mixture over it. and bake, creating a soft almost custard like pudding. Well, if you have any stale or dried out doughnuts from a few days ago, this recipe will make a fantastic brunch dessert or great treat to impress a new neighbor with.

Doughnut Pudding

  • approx 4 doughnuts of your choice (except filled)
  • 2C. milk or eggnog (nog is best!)
  • 3 eggs
  • 1/2C. raisins or craisins
  • 2 tsp. cinnamon
Preheat oven to 350°

Cube up the doughnuts to bite size pieces. I used a combo of apple fritters, cinnamon twists and a glazed cake doughnut. Place in a single layer in a 9X13 in glass baking pan that has been buttered. At this point, make sure you have enough doughnuts to completely fill the single layer. You don't want a lot of gaps.

In a large bowl, blend together the eggnog and eggs and pour over the doughnuts, being sure to cover them completely. If you need more liquid to do that, the ratio is 1C. milk or eggnog to 1 egg (I add an extra egg to enhance the texture and richness). Let it sit and soak up the liquid for 10-15 min. Sprinkle raisins and cinnamon on the top and bake for 45min or until a toothpick inserted comes out clean.

I prefer it served warm with a little warm milk drizzled on top. My kids like it with a scoop of ice cream. Either way, it is wonderful! Experiment with the type of doughnuts and milk like chocolate milk, various flavors of eggnog and such. This is a great recipe the have the kids help with because it is so easy. Enjoy!

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