Cider Mill Doughnut Bread Pudding

In this Cider Mill Doughnut Bread Pudding, day old doughnuts are baked in a cinnamon custard until decadent and delicious. Serve in a bowl with a scoop or two of vanilla ice cream and a drizzle of the homemade butter rum sauce.

Course Dessert

Cuisine American

Keyword bread pudding, dessert, doughnuts

Prep Time 25

Cook Time 55

Total Time 1 20

Servings servings

Calories 727

Author Laurie McNamara

Equipment

Portmeirion Sophie Conran White Round Roasting Dish

Ingredients

FOR THE DOUGHNUT BREAD PUDDING:

1 tablespoon softened butter for pan
18 cider mill doughnuts or plain cake doughnuts, day-old or "stale"
5 large eggs
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon grated fresh nutmeg
2 cups heavy cream
1 stick unsalted butter melted and cooled

FOR THE BUTTER RUM SAUCE:

6 tablespoon unsalted butter
3/4 cup light brown sugar
1/3 cup heavy cream
2 tablespoons dark rum

FOR SERVING:

2 teaspoons powdered sugar
1/2 teaspoon ground cinnamon

US Customary - Metric

Instructions

Butter a 3 to 3.5-quart baking dish.
Break the stale doughnuts into bite-size pieces and place into the prepared dish.
In a mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon and nutmeg. Pour in the heavy cream and melted [and cooled] butter. Stir to combine and pour over top of the doughnuts.
Preheat your oven to 350℉ (or 180℃).
Use your hands to press the doughnuts down into the custard and let sit for 20 minutes. Cover the bread pudding with aluminum foil before sliding it onto the middle rack of your preheated oven and baking for 35 minutes. Uncover and continue baking for 20 more minutes or until set and the top is crisp and golden brown.
Let the pudding cool for 10 to 15 minutes before dusting with powdered sugar and cinnamon.
Serve warm doughnut bread pudding in bowls with a scoop or two of vanilla ice cream and a drizzle of the butter rum sauce.

Nutrition