Coffee Donut Bread Pudding with a Steady Rise

For Coffee Donut Bread Pudding with a Steady Rise, the counter starts with cake donuts torn or cut into 1 inch pieces, heavy cream, and sugar. Portion it for 16 people.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Bread Pudding

• 5 cups cake donuts torn or cut into 1 inch pieces (~13 donuts)
• ½ cup heavy cream
• ½ cup sugar
• 2 cups whole milk
• 2 tablespoons espresso powder
• 3 eggs
• Turbinado Sugar optional

For the Glaze

• 100 g whole milk 100ML
• 4 g kosher salt
• 400 g powdered sugar 3 ¼ cups

How the cooking goes

To make the bread pudding

1. Warm the oven to 350°.
2. Set donut pieces in a 8-inch square baking dish (or any dish really).
3. In a bowl immersion blend together all remaining ingredients. You can also whisk it if you don’t have a stick-blender.
4. Tip over donut pieces. If your donuts are fresh, bake immediately. If they are stale, cover and refrigerate for 20 minutes.
5. Sprinkle top with turbinado (raw) sugar if desired then bake in preheated oven for 45minutes-1 hour. Cooking time varies greatly depending on the depth of your dish, so keep that in mind when checking. Bake until the middle gives some resistance when pressed lightly. It should not feel like it is liquid underneath.
6. Cool at least 45 minutes prior to serving. This allows the custard to set.
7. Drizzle with donut glaze and serve!

For the glaze

1. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Donuts, open Jelly Donuts Fried Until the Edges Set and Sour Cream Donuts with a Tender Crumb.