donut pudding whole

Bread pudding can be made with just about any kind of bread or cake. We've done Hawaiian rolls and, now old glazed donuts.  It doesn't happen very often, but occasionally there are day-old donuts laying around waiting for some dried fruit and custard.


Creamy Glazed Donut Pudding With Dried Apricots (prep. time about an hour. Serves 12)

6 jumbo glazed donuts, diced

1 C. diced dried apricots

2 C. milk

4 eggs, beaten

¼ tsp. vanilla

1 tsp. cinnamon

½ tsp. ground nutmeg

pinch of salt

¼ C. brown sugar

Heat oven to 365.  Heat milk over medium-low until it is hot but not simmering or boiling.  Temper the eggs by beating a scant ladle-full of milk while whisking the eggs.  Add a little more milk slowly, whisking constantly.  When the eggs are up to temperature, they can be whisked into the rest of the milk.  Whisk in the cinnamon, vanilla, nutmeg and salt and cook on low until the custard coats the back of a spoon.  Butter a cake pan and place the donut cubes in the pan.  Evenly scatter the apricots on top and pour the custard over.  Let stand for 10 minutes.  Sprinkle the top with brown sugar.  Bake for about 40 minutes until set and a knife inserted about an inch from the pan comes out clean.

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The pudding comes out so creamy and not overly-sweet.  (The husband still wanted some vanilla ice cream on it.)  Can be served hot, cold or at room-temperature.  To warm the pudding up, microwave a serving for 30 seconds.

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