Of course, repetitive consumption of the following dessert will absolutely shorten your life span, but for that reason, we’ll just file this one under “Things To Try Before You Die”.
Disclaimer: I accept no responsibility for addiction to Doughnut Bread Pudding and cannot be implicated in the ensuing coronary conditions that are sure to arise from misuse. Know your doughnut limit and eat within it.
Visiting my favourite sites last week, I found this recipe for Doughnut Bread Pudding, featured on people.com. (Photo Credit: Iain Bagwell)
When life gives you stale doughnuts, make doughnut bread pudding! Well, that’s what Stephen Collucci, pastry chef at Colicchio & Sons restaurant in N.Y.C., would do. In his new book Glazed, Filled, Sugared & Dipped, Collucci uses day-old doughnuts in place of plain bread to create an extra-decadent riff on the dessert classic. He, of course, makes his fried rings from scratch, but the recipe is built for using store-bought leftovers.
“Bread pudding is a surefire crowd-pleaser and a great way to make use of bakery items that would otherwise be destined for the trash bin,” Collucci says. “While this recipe calls for basic cake doughnuts, it’s entirely open to customization: You can use any doughnuts you wish.”
The trick to navigating through this recipe with success is to not snack on the day-old doughnuts as you assemble them for the pudding. If you can manage to curb your craving, you’ll be well on the way to having a crowd-pleaser on your hands.
2 cups heavy cream
2 cups whole milk
¾ cup sugar
1½ tablespoons vanilla extract
¼ tsp salt
4 large eggs
3 large egg yolks
10 leftover cake doughnuts
Preheat the oven to 300°F. In a medium saucepan set over medium heat, combine the cream, milk, sugar, vanilla, and salt and bring it to a simmer.
Meanwhile, in a separate medium bowl, whisk together the eggs and egg yolks until smooth. Once your pot 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 mixture cool. Strain the custard through a fine-mesh sieve and set it aside.
Tear the doughnuts into thimble-size pieces and arrange them tightly in a round baking dish that’s about 7 inches in diameter or in an 8 × 8-inch baking dish. Pour the custard over the doughnut pieces, filling the dish just so that the doughnuts are barely covered. Let sit for 10 to 15 minutes so that the doughnuts absorb the custard.
Bake the pudding until the custard is fully set in the center, about 50 minutes. Serve immediately.