So cake doughnuts are delicious right? Well hopefully you agree otherwise you have arrived at the wrong recipe, but please be not discouraged as I have tons of other recipes that don’t involved cake doughnuts. If you’re still with me, awesome! Okay so doughnuts are delicious. Growing up my dad drove buses for the county of San Mateo. His bus schedule varied but my favorite schedule was when he would get off in time to get fresh doughnuts from a local shop called Rolling Pin doughnuts in San Bruno. My sister and I would wake up in the morning to these perfect pillows of sugary fried dough. Pure bliss!
Bread pudding wasn’t a dessert that was made often in my family. In fact I don’t remember the first time I had bread pudding. What I do remember is hating the texture of it. It was sweet, wet, soggy, and mushy. Wet bread is a texture that I absolutely hate, like I can’t get it down at all. Even as I grew up I never met a bread pudding that I was able to take more than one bite of.
The creation of this recipe came from me trying to figure out a way to improve the texture of bread pudding by removing the wet and mushy aspects of it. I thought that if I used a more dense dough it would be able to withstand the custard base. Cake doughnuts were the perfect choice. I left the doughnuts out over night in order to make them stale to ensure they wouldn’t mush out. This bread pudding is flavorful and moist but not soggy. If you haven’t liked bread pudding before for the same reasons I have listed give this one a try and let me know what you think.
Serving size: 16
Active time: 15 minutes
Inactive time: overnight (staling), 30 minutes (soaking), and 1 hour (baking)
12 cinnamon sugar cake doughnuts, stale
4 C. half and half
1/2 C. brown sugar, packed
1 T. vanila extract
1 t. salt
1/4 C. dark rum (I used Myers’s)
1. Preheat the oven to 375 degrees F.
2. Cut your doughnuts into 1/4s or 1/6s and place the cut pieces into a large bowl.
3. In a medium bowl mix all of the ingredients except the doughnuts together thoroughly.
4. Pour the liquid mixture over the sliced doughnuts and press down lightly to encourage the doughnuts to absorb the liquid. Be careful not to mix as you want to maintain the integrity of the doughnuts. (You will see what I mean when it is baked).
5. Allow the doughnuts to sit in the custard for 30 minutes.
6. Prepare either a bundt pan or bread loaves with cooking spray or vegetable oil.
7. Add the mixture to the oiled pan and bake for 1 hour.
8. After an hour remove the bread pudding from the oven, allow it to cool in the pan for 10 minutes, and then de-pan it onto a plate or platter. Bread pudding can be eaten warm or cold either way enjoy! (Note: didn’t get a picture of it fresh from the oven, my apologies)
Notes and Variations:
- Just note the cinnamon swirl created by not destroying the integrity of the doughnuts.
- Milk, cream, or a dairy substitute can be used instead of the half and half.
- Egg substitute (ie flaxseed and water) can be used instead of the eggs.
- The alcohol can be increased or removed.
- Granulated sugar or sugar substitute can be used instead of the brown sugar.
- Plain cake doughnuts can also be used.
- Bread pudding should be stored in the refrigerator.