Friday, January 4, 2013

Doughnut Bread Pudding

No, I still can't give you the recipe because it still belongs to this guy (and I don't want him to look at me like this):

BUT, I will say this: you know that favorite bread pudding recipe you have? The one that was handed down from your Great Aunt Mabel? Make it exactly like you do with bread, except use leftover doughnuts. And maybe waffles just for some texture variety. What's that? You've never heard of "leftover" doughnuts? You don't make doughnuts at home? Fine. Use these (or something like them) (and also, stale) (I used about 14-15 oz for an 8x8 pan):

And here's some bonus advice from him ^ as you're making your egg/milk mixture--you should be able to smell the egg and vanilla, but just barely smell the sugar. Wise.

Then, maybe, for a change, sprinkle some turbinado sugar on top instead of brown sugar (doesn't it look fuzzy and cozy?):

And, you know, bake it. Like you do. And you can top it with whatever sauce you like. Something rummy? Sure! Or something like this:

You do have a Trader Joe's in your neighborhood, right? Good. I thought you did.

Next up: I wanted to make these Cherry Chocolate Truffles with Coconut for Christmas, but got too lazy. Not baking, in the strictest sense of the word, but still. I've never made truffles and want to give them a try.

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