Ultimate Doughnut Pudding: A Decadent Twist on a Classic Comfort Dessert
Imagine a dessert so comforting, so uniquely indulgent, it redefines the very essence of a sweet treat. We’re talking about doughnut pudding, a sensational dish that takes all the familiar warmth and spice of traditional bread pudding and elevates it with the unparalleled deliciousness of doughnuts. Instead of ordinary bread, this recipe features chunks of soft, sweet doughnuts bathed in a rich, rum-infused custard, delicately spiced with cinnamon and vanilla. Crowned with a luscious icing, it’s a dessert that promises pure bliss with every spoonful.
If you’re already a devotee of bread pudding, prepare to have your expectations surpassed. Doughnut pudding offers an even more decadent experience, making it an instant favorite. Its beauty lies not just in its incredible flavor, but also in its clever use of day-old doughnuts, transforming them into something truly extraordinary. Many of bread pudding’s typical richness-contributing ingredients are already baked into the doughnuts, making this dessert surprisingly quick and straightforward to assemble. As renowned author Jess Thomson succinctly puts it, “If you’re a bread pudding fan, nothing tops a slice of doughnut pudding—except, perhaps, a drizzle of icing or a scoop of ice cream.”
The Irresistible Allure of Doughnut Pudding
There are moments in life when words simply fail to capture the sheer magnificence of a culinary creation. Doughnut pudding is one such marvel. Its inherent splendor leaves us awestruck, compelling us to simply grab a spoon and dive in. This recipe serves as a delightful testament to ingenuity in the kitchen: when life presents you with an abundance of doughnuts—yes, such a glorious problem can exist—the most delectable solution is to transform them into a pudding. Not just any pudding, but doughnut pudding, a dish that celebrates indulgence and resourcefulness in equal measure.
This dessert isn’t just a recipe; it’s an experience. It evokes nostalgic feelings of warmth and home, making it perfect for cozy evenings, celebratory brunches, or simply as a well-deserved treat. The interplay of textures – the soft, custard-soaked doughnut pieces, the slight crispness on top, and the smooth, sweet icing – creates a symphony for the palate. The subtle hint of rum, paired with classic spices, adds a layer of sophistication that distinguishes this pudding from its counterparts.
Beyond its incredible taste, doughnut pudding champions the art of waste reduction. Stale doughnuts, often destined for the bin, find a glorious second life here, imbued with new flavors and a melt-in-your-mouth texture that is utterly irresistible. This makes it not only an eco-friendly choice but also an economical one, turning potential waste into a culinary triumph. It’s a dish that proves good food doesn’t have to be complicated, and the best creations often arise from simple, clever ideas.
Doughnut Pudding Recipe
Recipe by Jess Thomson
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Print Recipe
Dessert
American
6
servings
337
kcal
5 minutes
1 hour
5 minutes
1 hour
10 minutes
Ingredients
For the Pudding
- Butter for the pan
- 6 cups day-old raised doughnuts, cut into 1-inch (25-mm) pieces (from 4 or so glazed doughnuts or apple fritters)
- 4 large eggs
- 2 tablespoons dark rum or 1/2 teaspoon rum extract, (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3/4 cup heavy cream
For the Icing
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons hot water
Instructions
Make the Doughnut Pudding
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Preheat your oven to 350°F (176°C). Lightly butter a 9-by-5 inch loaf pan to prevent sticking and ensure a golden crust.
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Carefully arrange the cut doughnut pieces in the prepared loaf pan. In a separate large bowl, whisk together the eggs, dark rum (if using, or rum extract for an alcohol-free alternative), ground cinnamon, granulated sugar, and vanilla extract until the mixture is thoroughly blended and smooth. Pour in the whole milk and heavy cream, then whisk again until all the wet ingredients are perfectly combined to form a rich custard. Pour this luscious mixture evenly over the doughnuts in the pan, ensuring every piece is generously coated. Gently turn and press down the top pieces of doughnuts with a spoon or spatula so that they all become completely soaked in the liquid. This thorough saturation is crucial for the pudding’s moist and tender texture.
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Bake the pudding for 45 to 50 minutes, or until the top is beautifully browned and the center feels firm when gently pressed. To test for doneness, a knife inserted into the center should come out mostly clean. Remove the pan from the oven and let it cool for at least 10 minutes before attempting to serve. This cooling period allows the pudding to set properly, making it easier to slice and ensuring it retains its delightful structure.
Make the Icing
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While the doughnut pudding cools, prepare the simple yet essential icing. In a small bowl, combine the confectioners’ sugar, vanilla extract, and hot water. Whisk vigorously until the mixture is completely smooth and free of lumps. The hot water helps dissolve the sugar quickly and creates a glossy, pourable consistency. If the icing is too thick, add a few more drops of hot water; if it’s too thin, add a tiny bit more confectioners’ sugar until you reach your desired consistency.
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Serve the doughnut pudding warm, cut into thick, generous slices. Drizzle liberally with the freshly made icing just before serving. The warmth of the pudding will slightly melt the icing, creating an even more irresistible experience. For an extra touch of indulgence, consider serving with a dollop of whipped cream or a scoop of your favorite vanilla bean ice cream.
Adapted From
Top Pot Hand-Forged Doughnut Secrets
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Nutrition
Serving:
1 serving
Calories:
337 kcal
Carbohydrates:
37 g
Protein:
6 g
Fat:
17 g
Saturated Fat:
9 g
Monounsaturated Fat:
4 g
Trans Fat:
0.01 g
Cholesterol:
148 mg
Sodium:
66 mg
Fiber:
0.1 g
Sugar:
31 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Insights from Our Recipe Testers
To ensure this doughnut pudding recipe meets the highest standards of deliciousness and ease, it has been thoroughly tested by home cooks. Here’s what they had to say about their experience, offering valuable tips and perspectives that will help you achieve perfect results every time.
Elsa M. Jacobson
Nancy, one of my taste testers, perfectly encapsulated the deliciousness of this dish, sharing between mouthfuls, “I don’t even like bread pudding, but I like that…it melts in your mouth.” This recipe worked flawlessly as written, producing fantastic results. I used a combination of one apple fritter and two raised glazed doughnuts, all purchased from Huck Finn, one of Chicago’s best doughnut shops. The quality of the doughnuts truly makes a difference here, underscoring that the trip was absolutely worth it. It’s crucial to use day-old doughnuts, as specified in the introduction. Stale doughnuts are essential for allowing them to fully absorb the rich liquid, ensuring a thorough soak. And indeed, the soaking must be complete! The top pieces need to be completely mixed in with the bottom layers to ensure uniform absorption. The resulting pudding’s irresistible yumminess hinges on the doughnut pieces being warm and soft, with no crisp or crunchy bits. The directions advise baking until firm and browned on top, and the timing was spot-on at the full 50 minutes. My pudding was firm in the center, though not extensively browned. I adhered to the recommended 10-minute cooling period and prepared the icing during this time. The icing did thicken slightly after sitting for a few minutes, so I added a little extra hot water to thin it back to the desired consistency. While the pudding was delightful on its own, the icing added a lovely touch. Interestingly, none of my testers found the suggestion of topping it with a scoop of ice cream appealing. We particularly enjoyed the apple pieces within the apple fritter, and no one missed the rum/rum extract, which I chose to omit. I used the specified combination of whole milk and heavy cream, which yielded a wonderfully rich pudding, but I believe it would still be equally — or almost equally — rich if the dairy fat were slightly reduced, perhaps by using all whole milk or a blend of whole and 2 percent milk. This offers a bit of flexibility without compromising much on flavor or texture.
Karen Depp
This doughnut pudding is an incredibly easy recipe to prepare, and it absolutely delivers on taste. I would suggest baking it for a little longer than the time initially indicated in the recipe for a deeper golden hue and firmer set. I baked the pudding for the full 50 minutes as stated, and it was golden and certainly set, but I found it to be significantly better the second day after I reheated it in the oven. The flavors seemed to meld and deepen overnight, creating an even more satisfying experience. And let me tell you, the icing truly knocked it out of the park – it was the perfect complement to the warm, spiced pudding. I must admit, I’ve never before had or baked a bread pudding in a loaf pan, and I’m still adjusting to how it’s “supposed to look” compared to my traditional expectations for bread pudding! However, I’m confident I can overcome my preconceived notions if I keep working at it. I guess a few more times making this delightful recipe will definitively seal the deal and make me a complete convert!
Tips for Doughnut Pudding Perfection
Achieving the perfect doughnut pudding is simple with a few expert tips. First, the choice of doughnuts matters. While glazed raised doughnuts and apple fritters are recommended, feel free to experiment with other plain or lightly flavored varieties. Avoid heavily filled or frosted doughnuts, as they might make the pudding overly sweet or alter the texture. The “day-old” aspect is critical; slightly stale doughnuts absorb the custard more effectively, preventing a soggy texture and ensuring a uniform, moist consistency throughout.
When mixing the custard, ensure all ingredients are well combined. The rum, cinnamon, and vanilla are key flavor elements, so don’t skip them unless dietary restrictions require it. For a non-alcoholic version, rum extract works beautifully, or you can simply omit it and add a touch more vanilla or a pinch of nutmeg for extra warmth. The complete soaking of the doughnut pieces is paramount; press them down gently into the custard to ensure they are fully saturated. This step guarantees a tender, melt-in-your-mouth texture rather than dry, unabsorbed spots.
Baking time can vary slightly depending on your oven. Look for a golden-brown top and a firm center. If the top browns too quickly, you can loosely tent the pan with aluminum foil. The cooling period after baking is not merely a suggestion; it allows the pudding to set properly, making it easier to slice and enhancing its overall texture. The icing, while optional, adds a delightful sweet finish. Adjust its thickness with a few drops of hot water until it drizzles beautifully.
Creative Variations and Serving Suggestions
Doughnut pudding is a versatile dessert that welcomes personalization. For different flavor profiles, consider using chocolate glazed doughnuts or plain cake doughnuts. You can also introduce other spices like nutmeg, cardamom, or a touch of allspice for an autumnal twist. Enhance the texture and flavor by adding mix-ins like toasted pecans or walnuts, chocolate chips, dried cranberries, or diced cooked apples to the doughnut mixture before pouring in the custard.
For those who enjoy a richer, boozier flavor, substitute dark rum with bourbon, brandy, or even an orange liqueur. If you’re serving it for a brunch, a side of fresh berries or a dollop of crème fraîche can provide a lovely contrast to its sweetness. For a truly indulgent dessert experience, don’t shy away from serving warm slices with a scoop of premium vanilla bean ice cream, a drizzle of caramel sauce, or a sprinkle of toasted coconut flakes. A dusting of confectioners’ sugar can also be an elegant alternative to the icing.
Doughnut pudding is best served warm, as the heat enhances its comforting qualities and allows the flavors to truly sing. It pairs wonderfully with a hot cup of coffee, a glass of cold milk, or even a spiced cider, making it suitable for a wide range of occasions, from a casual family gathering to a festive holiday dessert table.
Storing and Reheating Your Doughnut Pudding
Leftover doughnut pudding can be a delightful treat for days to come. Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, you can gently reheat individual slices in the microwave until warm, or for a crispier top, reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. The icing can be made fresh just before serving, or if you have leftover iced pudding, it reheats well. Just be aware that the icing might melt slightly during reheating, which only adds to its charm.
Tried this recipe?
Mention @leitesculinaria or tag #leitesculinaria!