Doughnut Bread Pudding is a great recipe for when you have some leftover stale doughnuts and you’re wondering what to do with them. Don’t throw them away! This dessert recipe is the perfect way to liven them up again. A version of bread and butter pudding with a twist!
I love traditional British puddings. It reminds me of my childhood and all of it’s simplistic pleasures. This doughnut pudding recipe blends two of my favourites together. You can place this creamy doughnut bread pudding somewhere between a jam roly poly and bread and butter pudding.
A Great Way to Use up Stale Doughnuts
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.
The new generation of a traditional British pudding in all its jammy wonderfulness and a great recipe to use stale doughnuts!
Recipe Tips and Guidance
Serve your doughnut bread pudding 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.
I don’t recommend using fresh doughnuts in this bread pudding recipe, you will find it hard to slice them up and they will become too doughy if you try. Doughnuts do not last long before they go stale anyway so you won’t have to wait too long to make this recipe.
When you pour over the creamy custard, be sure to allow the doughnuts enough time to soak through, they may start to rise to the top of the custard mixture, so gently press them back down if they do. Eventually they will soak up all the custard and stop trying to float.
The easiest way to combine the warm milk mixture to the egg mixture is to do it gradually while using a stand mixer to do the whisking. Take your time when adding the milk and allow the mixer time to whisk the mixture before adding more. It may get a little frothy as you whisk, don’t worry this is normal.
Stale doughnut bread pudding can also be quite a versatile dish, if you do not have filled jam doughnuts to hand, you can use any other doughnuts you may have. Ring doughnuts without the filling can also be used and you can choose the keep or omit the jam as you please.
You can use any stale doughnuts you have to hand, glazed ring doughnuts will work just as well. You can leave out the jam if you’d prefer or add a different flavour to compliment your type of doughnut.
- 4 Slightly Stale Jam Filled Doughnuts
- 80 g Strawberry or Raspberry Jam to match the doughnut jam
- 150 ml Double Cream
- 300 ml Milk
- 2 Eggs
- 30 g Caster Sugar
- 1 tsp Vanilla Extract
- Preheat oven to 170oc (150oc fan assisted)
- 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 170C (150C fan assisted).
- Remove from the oven and leave to set for 5-10 minutes before dusting with icing sugar and serving.
Looking for more Jam based recipes?
Make your own doughnuts from scratch with this Jam Doughnut recipe now.