Do you ever buy those bakery donuts at the grocery store that are marked down at the end of the day? Or buy the package of the broken up donuts from the Bakery outlet store for super cheap? If they are cheap enough, I buy them and throw them in the freezer to make a “Stale Donut Bread Pudding”.
This year we have gotten quite a few dozens of leftover cinnamon and sugar donuts from the Haunted Hayrides at the farm.
We have been manning the bonfire and the donut/apple cider tent for about a month every Friday, Saturday and Sunday. Whatever donuts are left on Sunday evening we all divvy them up between all the workers. Considering it is not unusual to go through 25-30 dozen fresh baked donuts in an evening, we deal with a LOT of donuts every weekend!
After dealing with so much donuts 3 nights a week, you really get tired of them. LOL So, I seal them up into plastic bags and toss them in the freezer. In February, a donut bread pudding will sound really good!
Bread puddings (or in this case donut puddings) are such a great budget stretcher and also a thrifty but yummy way to use up stale bread type products.The recipes below call for half & half and the other for heavy cream. I don’t find those things budget friendly so, I use canned milk and it turns out very good!
Here are two recipes that I use.
From Blogger Coleen's Recipes (The picture above is Coleen's. Doesn't it look awesome!)
6 day old donuts
1/2 cup raisins
4 eggs, beaten
2 cups half and half
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
Preheat your oven to 350 and grease an 8" x 8" baking dish.
Cut the donuts into 8ths and place in the baking dish - sprinkle with raisins. In a medium bowl, whisk the eggs, half and half, sugar, cinnamon and vanilla. Pour over the donuts and push the donuts down into the liquid a little. IMPORTANT STEP: Let the donuts absorb the liquid for about 30 minutes before putting into the oven.
Bake in preheated oven for 45-50 minutes or until golden. It will sound hollow (and spring back a little) when you tap the top of the bread pudding with your fingers. Serve warm with whipped cream or ice cream.
Another recipe from Food Network's Chef Michael Chiarello:
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste
Preheat oven to 350 degrees F.
In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The donut bread pudding is done when the custard is set, but still soft.
Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in
I'm not a big fan of rum sauce but, I like to make a vanilla sauce or maple sauce to drizzle over the top. And depending on what flavor of donuts are in the pudding, I also like to make an orange cream sauce.
Bread puddings in general are a very simple thing to make and a great way to use up stale leftovers. Not to mention, you can toss in any of those little dabs of things that are leftover from other baked treats. Dried fruits, nuts, stale coconut, chocolate chips or any other flavor baking chips. There is no "absolutes" when making bread pudding. Just use what you have and what you like.
For more budget friendly food ideas, check out my board at Pinterest: Thrifty Food!