Bread Pudding made with Glazed Donuts, Chocolate Chips and topped with a Creamy Custard Sauce. Mmmmm!
I don’t even know where to begin. Just in case you have leftover donuts in the house, you might want to give this recipe a go. Also, if you actually have some on hand, you and I might not have much in common. In my world, leftover and donuts do not go together nor do they exist. Period.
I thought long and hard and am positive that we have never had “old” donuts in the Deliciously Yum household. Which means today’s recipe had to be carefully planned and I was in need of some serious supervision.
I enlisted the help of 1 husband, 3 kitties (who would have loved to share those glazers with me. Anyone else’s cats crazy for bready things? We found out one summer that 3 felines and a bag of hamburger buns can turn into a cat feast in a matter of minutes. Who knew and who can blame them?), and 2 guinea pigs.
As you can see I made it, though it wasn’t without struggles. But it was 150% worth it.
Glazed Donut & Chocolate Chip Bread Pudding with an unbelievable Custard Sauce – life is delish.
So yeah, after purchasing the donuts, I waited two days for them to get stale and then popped them into the freezer for another 3-4 days. I am basically trying to tell you that you need some pretty old donuts to make this recipe a success. Because donuts are so light and fluffy, they actually aren’t the best thing to use to make bread pudding. You need them to be able to soak up all that yummy liquid that will really make this bread pudding come to life. Otherwise you’ll be left with a soggy mess, which is not great. Super old donuts = Amazing Bread Pudding.
And amazing it was. This bread pudding is a dream come true for me. You all know that donuts are my favorite and chocolate… well, I’m sure you get the drift. And as if the bread pudding in and of itself wasn’t enough, I tried my hand at making a homemade custard sauce. More is definitely better.
If you had no idea that this bread pudding was made with donuts, you would definitely be able to guess that is was once you take your first bite. So much glazed donut flavor going on here. Plus, bread pudding. Similar to a French toast bake, yet different. Much more delicate and melt-in-your-mouth wonderfulness. If you’ve never tried bread pudding, you must. And why not start with this one. Did I mention there’s chocolate inside and a creamy sauce that pulls it all together?!
Here’s to a fabulous Hump Day already!
- 6 glazed donuts, stale
- 1 cup milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg plus 5 egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup semisweet chocolate chips
- 3/4 cups whole milk
- 1 pinch salt
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 vanilla extract
- Spray two ramekins with nonstick spray. Set aside.
- 1. Cut donuts into 1 1/2-inch pieces.
- 2. In a medium saucepan, combine milk, sugar and salt. Give it a good stir and heat over medium-low heat until sugar is completely dissolved, about 3-5 minutes (don't let it come to a boil). Take off the heat and let cool slightly.
- 3. Meanwhile, in a large bowl, whisk together the egg, egg yolks, and vanilla extract. Add cinnamon and nutmeg and give it a quick stir. Whisk in the milk mixture until combined. Fold in donut pieces and chocolate chips. Divide evenly between the ramekins or bowls*, if desired. Cover with plastic wrap and place in the fridge for 2-3 hours.
- 4. Preheat oven to 375 degrees F. Place ramekins into the oven and bake for 45-60 minutes or until bread pudding is set, golden brown on top and no longer wobbly inside.
- 5. While the bread pudding is baking, prepare the dreamy custard sauce. In a medium saucepan, stir together milk and salt. Bring mixture to a boil while stirring very frequently. In a medium bowl, whisk together egg yolks and sugar until light and pale, about 2 minutes. Once milk has come to a boil, reduce heat to low and pour 1/2 cup of the hot milk into the beaten egg mixture while whisking constantly. Once combined, pour egg mixture into the remaining milk in the saucepan - whisking vigorously as well. Continue to whisk mixture while it cooks over low heat until it begins to thicken, about 3-4 minutes. Make sure your heat is in low. Too high and your eggs will start to curdle. Pour custard sauce into a syrup dispenser and serve alongside bread pudding while still warm.
- Bread Pudding is best when enjoyed immediately and while still warm.
- *I used two 6 ounce ramekins and filled them relatively full. You could use smaller ramekins or oven-safe dessert bowls instead, serves 2-4.
- Recipe for the custard sauce adapted from the kitchenmccabe.com.