Easy Doughnut Pudding – Using Stale Doughnuts
Doughnut Bread Pudding is a great recipe for when you have some leftover stale doughnuts and you’re wondering what to do with them. Don’t throw them away! This dessert recipe is the perfect way to liven them up again. A version of bread and butter pudding with a twist!
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Cook Time:
45 MINUTES
What Makes This Recipe Great
Saves on food waste – Stale Jam Doughnuts work best for this recipe.
A new twist on a classic British dessert.
It’s easy to make, using simple ingredients.
I love traditional British puddings. It reminds me of my childhood and all of it’s simplistic pleasures. This doughnut pudding recipe blends two of my favourites puddings together. You can place this creamy doughnut bread pudding somewhere between a Jam Roly Poly and Bread and Butter pudding.
There aren’t many food items in the kitchen I would get excited about if they happen to go past their best. But stale doughnuts are definitely something to be grateful for!
Having doughnuts in our house that actually have the chance to go a little stale is pretty hard. But as luck would have it, I forgot about a bag I had shoved in the bread bin. And, all of a sudden, this doughnut pudding recipe was born.
The new generation of a traditional British pudding in all its jammy wonderfulness and a great recipe to use stale doughnuts!
Check Out More Doughnut Recipes:
Equipment Needed:
- Oven-proof Dish: Use one that is large enough to hold the doughnuts and custard mixture without it spilling over the sides. You can also use smaller dishes for individual portions but you may need to alter the cooking time.
- Sharp Knife And Chopping Board: To slice up the stale doughnuts.
- Large Saucepan: Use one that fits the milk without spilling.
- Large Mixing bowl: For whisking the custard ingredients together.
- Whisk: You can use a manual hand whisk or electric whisk. Alternatively, you can use a stand mixer and bowl with the whisk attachment.
- Spatula or Spoon: For spreading the jam layer.
- Icing Sugar Sifter: To dust with icing sugar at the end (optional).
Ingredients:
- Jam-Filled Doughnuts: For best results, use slightly stale doughnuts. Stale doughnuts are easier to slice and absorb the custard better.
- Strawberry or Raspberry Jam: Match the jam to your doughnut filling. You can use seeded or seedless jam, chunky or smooth jam, whatever your preference.
- Double Cream: Also known as heavy cream.
- Milk: I use Full-fat whole milk for this recipe.
- Eggs: Use large fresh eggs for best results.
- Caster Sugar: You can use white caster sugar or golden caster sugar.
- Vanilla Extract: You can use extract or a vanilla bean pod for flavouring the custard.
- Icing Sugar (optional): Also known as confectioners sugar, this is an optional extra to dust the doughnut bread and butter pudding before serving.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Doughnuts: Substitute with stale croissants or brioche for a different texture.
- Jam: Any jam or preserve can be used, such as blueberry, apricot, or blackberry. Nutella can also be used for a richer variation.
- Vanilla Extract: Add a different flavour with almond extract, orange zest, or a dash of cinnamon for extra warmth.
Additions:
- Fresh Berries: Scatter fresh berries like raspberries or blueberries between the doughnut layers for added texture and freshness.
- Chocolate Chips: Add chocolate chips to the layers for a richer, more indulgent dessert.
- Liqueur: A splash of liqueur (e.g., amaretto, rum, or Grand Marnier) can be added to the custard for an adult twist.
Step-By-Step Guide – How To Make Jam Doughnut Bread and Butter Pudding
Frequently Asked Question
You can use any stale doughnuts you have to hand, glazed ring doughnuts will work just as well. You can leave out the jam if you’d prefer or add a different flavour to compliment your type of doughnut.
To avoid curdling, slowly pour the warm milk and cream mixture into the egg mixture while whisking continuously. This tempers the eggs and prevents them from cooking too quickly.
The pudding is done when the custard has set, and the top is golden brown. It should feel firm but slightly springy to the touch.
Mastering This Recipe – Expert Tips
- Serve your doughnut bread pudding warm and it’s even better with a big dollop of ice cream plonked on top. The kids will love this recipe, and perhaps, won’t mind so much when they see you hiding away a bag of doughnuts just for this pudding occasion.
- I don’t recommend using fresh doughnuts in this bread pudding recipe, you will find it hard to slice them up and they will become too doughy if you try. Doughnuts do not last long before they go stale anyway so you won’t have to wait too long to make this recipe.
- When you pour over the creamy custard, be sure to allow the doughnuts enough time to soak through, they may start to rise to the top of the custard mixture, so gently press them back down if they do. Eventually they will soak up all the custard and stop trying to float.
- The easiest way to combine the warm milk mixture to the egg mixture is to do it gradually while using a stand mixer to do the whisking. Take your time when adding the milk and allow the mixer time to whisk the mixture before adding more. It may get a little frothy as you whisk, don’t worry this is normal.
- Stale doughnut bread pudding can also be quite a versatile dish, if you do not have filled jam doughnuts to hand, you can use any other doughnuts you may have. Ring doughnuts without the filling can also be used and you can choose the keep or omit the jam as you please.
Storage
- Storage: Once baked and cooled, you can store the doughnut pudding in an airtight container in the fridge for up to 3 days. Cover the dish tightly with plastic wrap or transfer the leftovers to a sealed container to prevent the pudding from drying out.
- Reheating: To reheat, place individual portions in the microwave for 30-60 seconds or reheat the whole pudding in the oven at 160°C (320°F) for 10-15 minutes, until warmed through. Cover with foil to prevent the top from over-browning.
- Freezing: This doughnut pudding does not freeze well due to the custard base, which can become watery and the doughnuts may lose their texture once thawed. It’s best enjoyed fresh or within a few days of refrigeration.
Easy Doughnut Pudding – Using Stale Doughnuts
Ingredients
- 8 Slightly Stale Jam Filled Doughnuts
- 120 g Strawberry or Raspberry Jam , to match the doughnut jam
- 150 ml Double Cream
- 300 ml Milk
- 2 Eggs
- 30 g Caster Sugar
- 1 tsp Vanilla Extract
- Icing Sugar For Dusting , optional
Instructions
- Preheat your oven to 160°C (320°F)
- Take the slightly stale jam-filled doughnuts and slice them horizontally. Arrange a layer of the slices on the bottom of an ovenproof dish, ensuring the surface is covered.
- Spread a generous amount of jam over the first layer of doughnuts. Then, arrange another layer of sliced doughnuts on top of the jam-covered layer.
- Once again, spread jam over the second layer and finish by adding a final layer of doughnuts on top.
- In a saucepan, gently heat the milk and double cream over low heat. Be sure not to let the mixture boil.
- Meanwhile, in a separate bowl, whisk together the eggs, caster sugar, and vanilla extract until well combined.
- Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to ensure the ingredients are fully combined without curdling.
- Carefully pour the custard mixture over the layered doughnuts in the dish, making sure all the doughnuts are soaked. Gently press down on the doughnuts to help them absorb the liquid.
- Let the dish sit for 10-15 minutes, allowing the doughnuts to soak up the custard.
- Place the dish into the preheated oven and bake for approximately 45 minutes, or until the pudding is set and golden on top.
- Remove the dish from the oven and allow it to cool and set for about 5-10 minutes before dusting with icing sugar.
- Serve warm.
Recipe Notes
-
Key Points: Ensure the doughnuts are slightly stale to absorb the custard mixture effectively. Fresh doughnuts may become soggy and not hold their shape well.
- Alternative Jam: Substitute with other flavours of jam such as apricot or blackberry for different variations.
- Storage Suggestions: Store leftover pudding in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
- Flavour Variations: For added flavour, mix a teaspoon of cinnamon or nutmeg into the custard mixture. You can also add a handful of fresh or frozen berries between the layers of doughnuts for extra fruitiness.
