Hamdi Saidani This Cake Doughnut Bread Pudding is a decadent and rich recipe, which is made with cake doughnuts and heavy cream. It’s the ultimate comfort food recipe, ready in about an hour and 25 minutes.
Cake Doughnut Bread Pudding Recipe Ingredients
For the Bread Pudding:
- 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
For the Rum Sauce:
- 4 tablespoons unsalted butter
- 1/2 pound confectioners’ sugar
- Dark rum, to taste
How To Make Cake Doughnut Bread Pudding
- Make the Custard: Preheat your oven to 350°F. In a food processor, combine the butter and sugar and process briefly. Add the eggs, heavy cream, cinnamon, and vanilla, and process until everything is well blended.
- Assemble the Pudding: Lightly butter a 9×13-inch baking dish. Tear the cake doughnuts into rough, 1-inch pieces and arrange them in the dish. Scatter the raisins over the top.
- Soak the Doughnuts: Pour the egg and cream mixture evenly over the doughnuts. Let the mixture soak for 5 to 10 minutes, gently pressing the doughnut pieces down occasionally to ensure they are all saturated.
- Bake Until Set: Cover the baking dish with foil and bake for 35 to 40 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. The pudding is done when the custard is set but still has a soft, slight jiggle in the center.
- Make the Rum Sauce and Serve: While the pudding bakes, make the rum sauce. Melt the butter in a saucepan over medium heat, then remove from the heat. Whisk in the confectioners’ sugar until blended, then whisk in the rum to your desired taste. Pour the warm sauce over the warm bread pudding, allow it to soak in, and serve.
Recipe Tips
- What kind of doughnuts are best for bread pudding? Plain, unglazed cake doughnuts are the ideal choice. They have a sturdy texture that holds up well when soaked in custard. Using day-old or slightly stale doughnuts is even better, as they will absorb more of the liquid.
- How do I know when bread pudding is done? The custard should be set around the edges, and the center should be mostly set but still have a slight wobble, like Jell-O. It will continue to set as it cools. An instant-read thermometer inserted in the center should read about 170°F.
- Can I make this ahead of time? Absolutely. You can assemble the entire dish (without baking), cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the covered baking time.
- Can I make this without raisins? Of course. If you’re not a fan of raisins, you can simply omit them. For a different twist, you could substitute them with a handful of semi-sweet chocolate chips or chopped pecans.
What To Serve With Doughnut Bread Pudding
This is an incredibly rich and decadent dessert that stands perfectly on its own, especially when drenched in the homemade rum sauce. It needs no other accompaniment, but a simple cup of black coffee can help cut through the sweetness.
How To Store Doughnut Bread Pudding
- Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 4 days.
- Reheat: Reheat individual servings in the microwave or place the entire dish, covered with foil, in a 300°F oven until warmed through. The sauce will soak in more over time.
Doughnut Bread Pudding Nutrition Facts
- Serving: 1/12th of recipe
- Calories: 680 kcal
- Carbohydrates: 85g
- Protein: 9g
- Fat: 35g
- Saturated Fat: 20g
- Sugar: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my bread pudding turn out soggy or watery?
This can happen if the doughnut pieces didn’t have enough time to soak up the custard before baking. Be sure to let it soak for the full 5-10 minutes and gently press the pieces down to ensure they are all saturated.
Can I use a different kind of alcohol in the sauce?
Yes. If you don’t have dark rum, a good quality bourbon or brandy would be a fantastic substitute and would pair beautifully with the flavors of the bread pudding.
Can I use glazed or yeast doughnuts instead of cake doughnuts?
You can, but the result will be very different. Yeast-raised doughnuts (like Krispy Kreme) are much lighter and will likely dissolve into a softer, more uniform pudding. Glazed doughnuts will make the final dish extremely sweet, so you may want to consider reducing the sugar in the custard.
Try More Recipes:
- Lime Cream Trifle Recipe
- Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce Recipe
- Easy Rice Pudding Recipe
Cake Doughnut Bread Pudding Recipe
Description
An ultra-decadent dessert that transforms simple cake doughnuts into a rich, cinnamon-spiced custard bake, all smothered in a sweet homemade rum sauce.
Ingredients
Instructions
- Preheat oven to 350°F. In a food processor, blend the custard ingredients: butter, sugar, eggs, cream, cinnamon, and vanilla.
- Tear the doughnuts into 1-inch pieces and place them in a buttered 9×13-inch dish. Scatter raisins on top.
- Pour the custard mixture over the doughnuts and let it soak for 5-10 minutes.
- Bake covered with foil for 35-40 minutes.
- Uncover and bake for another 10 minutes until the top is golden and the custard is set.
- Meanwhile, make the sauce by melting the butter, then whisking in the confectioners’ sugar and rum off the heat.
- Pour the warm sauce over the warm bread pudding and serve.
Notes
- The most important tip for this recipe is to not over-bake the pudding; the center should be set but still soft and slightly wobbly.
- Using plain, stale cake doughnuts will yield the best texture and prevent the bread pudding from becoming overly soggy.
- Be sure to press the doughnut pieces down into the liquid during the soaking period to ensure they are fully saturated with the custard.
- The rum sauce is best made right before serving and poured over the warm pudding so it can soak in.
