In the immortal words of Homer Simpson, “Mmmmmmm….donuts!” Yes, this bread pudding is made with day old, glazed, risen, doughnuts. It’s beyond good. It’s doughnut heaven on a plate, and it’s perfect for dessert or brunch; it’s good enough that you’ll want to whip it up for holiday mornings. The only problem will be putting aside those doughnuts to get a bit stale. But, do it!
I’ve been seeing doughnut bread pudding several places in the last few months; I thought the idea was brilliant. Trust me, it is. My version is one I adapted from a couple of places and is more like a version of sticky buns. The addition of coarse ground pecans and the hint of orange I added make this bread pudding absolutely delightful. It’s topped with a simple glaze that also has orange zest, which is beautiful as well as delicious.
In the South, and now in many states and some spots in Canada, one of the most welcome signs would have to be in the window of the Krispy Kreme store. It reads, “Hot Now” and it is a promise of hot, dripping with glaze doughnuts, fresh out of the ovens. Fans of the “Hot Light” (as it is known) are numerous and there are sites online that will direct you to when you can find these beacons to doughnut delight lit, such is the wonder of the melt-in-your-mouth deliciousness of the Krispy Kreme doughnut.
While most people will say they prefer Krispy Kreme doughnuts fresh and hot, I have to say, there has probably never been a better way to use any glazed doughnuts you have left over. I suppose the only problem will be just that, having any left over. Plan ahead, though, buy extras. Hide them. Then make this recipe. You will thank me.
p.s.: For those of you without Krispy Kreme locations near you, any risen glazed doughnut will work.
- 6 large glazed, risen doughnuts, cut into ¾ inch wedges
- 1¾ cups half and half (you could use milk)
- 4 eggs
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon Cointreau (or any orange flavored liqueur, or orange extract)
- 1 cup pecans, toasted, coarse ground
- FOR THE GLAZE:
- 1 cup powdered sugar
- ½ teaspoon Cointreau (or any orange flavored liqueur, or orange extract)
- 1 tablespoon half and half
- 1 tablespoon water
- 1 teaspoon orange zest
- Preheat oven to 350 degrees F.
- Spray baking dish with no-stick cooking spray.
- Set aside.
- Combine all pudding ingredients except doughnuts in large bowl; mix well.
- Add doughnut pieces; mix until coated.
- Let mixture stand 15 minutes.
- Pour into prepared dish.
- Bake for 45 to 50 minutes or until puffed and golden brown and toothpick inserted in center comes out clean.
- Cool slightly.
- Meanwhile, combine glaze ingredients in a small bowl.
- With a fork, or a whisk, stir the ingredients until smooth.
- Drizzle over slightly cooled pudding.
- Serve immediately.