Doughnut Pudding is a great recipe for when you have some doughnuts that have gone a little stale. This dessert recipe is the perfect way to liven them up again. A version of bread and butter pudding with a twist!
There aren’t many food items in the kitchen I would get excited about if they happen to go past their best. But stale doughnuts are definitely something to be grateful for!
Having doughnuts in our house that actually have the chance to go a little stale is pretty hard. The last bag was quietly polished off in it’s entirety by Bam Bam who had noticed them on the side and had quietly snuck away with them.
I should know by now that a quiet 3 year old usually indicates trouble!
But, luckily, I did have a stale bag. I had taken advantage of a 2 for 1 off and had forgotten about the second bag. So, my creative kitchen imagination set to work as I stared at the bag of doughnuts. And, all of a sudden, this doughnut pudding recipe was born.
I love traditional puddings. It reminds me of childhood and all of it’s simplistic pleasures. This doughnut pudding recipe blends two of my favourites together. It’s somewhere between a jam roly poly and bread and butter pudding.
The new generation of traditional pud in all its jammy wonderfulness!
Serve it warm and it’s even better with a big dollop of ice cream plonked on top. The kids will love this recipe, and perhaps, won’t mind so much when they see you hiding away a bag of doughnuts just for this pudding occasion.
So it isn’t really so wrong that I actually have another bag of doughnuts “hidden” in the cupboard in the hope of making this again in a few days. The boys will understand when I serve this recipe again after dinner.
Looking for more Jam based recipes?
Make you’re own doughnuts from scratch with this Jam Doughnut recipe now.
- 4 Jam Filled Doughnuts (slightly stale)
- 80g Strawberry or Raspberry Jam (depending on the flavour of your doughnuts
- 150ml Double Cream
- 300ml Milk
- 2 Eggs
- 30g Caster Sugar
- I tsp Vanilla Essence
- Slice the doughnuts and arrange them to cover the bottom of an oven proof dish
- Cover the first layer with jam and arrange another layer over the top
- Cover this layer with jam again and arrange a final layer over the top.
- Heat the milk and cream together gently in a pan
- Whisk the Eggs, Sugar and vanilla in a bowl and then add the milk and cream mixture whilst stirring.
- Pour the cream mixture over the doughnuts carefully, pushing the doughnuts down into the liquid
- Leave to soak for 10-15 minutes
- Bake in a preheated oven for 45 minutes until set at 170 oc (150oc fan assisted).
- Remove from the oven and leave to set for 5-10 minutes before serving.