 Hubby likes Cool Whip on his |  my husband mashed it down before I could take a photo! |  scooped from the loaf pan |
 |  donuts in sprayed pan |  push into the liquid |  after sitting in liquid 5 min ~ ready to bake |  hot from the oven |
Guilty secret .... I regularly buy day-old glazed yeast donuts @ Walmart, where they're marked down to less than 1/2 price. They taste fresh-baked when you stick them in the microwave for about 14 seconds! So, this recipe is for those REALLY leftover glazed donuts (maybe 3-4 days old) and it doesn't matter what type of donut it is (as long as it's a yeast donut and NOT a cake donut).
In the photos, I used 3 regular glazed yeast donuts and 1 chocolate glazed, cream-filled yeast donut. So, whatever 4 yeast donuts you have will work. They perfectly fit into a 9" loaf pan (so we didn't have too much bread pudding to finish before I went out to buy more donuts ~ haha).
This inflates during baking but then sinks down. You can scoop it out of the loaf pan ~ or invert the whole pan onto a serving platter and slice into 2 or 3 larger pieces, or 4 smaller pieces (with Cool Whip or Caramel Sauce to go on top). I think this bread pudding is really better cold.
Leftover GLAZED DONUT BREAD PUDDING
4 yeast donuts, cut into bite-size pieces
1 cup milk, any kind (I used unsweetened vanilla almond milk)
2 eggs .............................................1/2 tsp. vanilla extract
1/2 cup sugar...................................dash of salt
1/2 tsp. cinnamon
***
Preheat oven to 350. Spray a 9" or 10" loaf pan with buttery non-stick spray. Put the cut-up donuts in there (scattering any different ones evenly throughout).
Whisk together the other ingredients in a small bowl and pour evenly over the donut pieces. Press them down so that they're covered in the milky liquid (I used my rubber scraper). Let them sit there for at least 5 minutes (while your oven pre-heats) Press down again with your rubber scraper (you can see in 3rd & 4th photos that it got a little flatter when the donut pieces became soaked in the milky liquid)...
then cover (I used foil) and bake for 20 minutes. Take off the cover and bake for another 20-25 minutes. Let cool about 5 minutes before eating. ** It will puff up while baking (and deflate while cooling), but is still the right size for a loaf pan. And it's nice and moist, so no need for any frosting or drizzle on here.
Eat it WARM or COLD ** It's good with a scoop of ice cream or Cool Whip ~or~ drizzle with caramel or chocolate syrup for a dessert. But no reason this can't be eaten (as is) for BREAKFAST! Eat it scooped from the loaf pan ~or~ invert onto a plate and slice into 2, 3 or 4 pieces.
In the photos, I used 3 regular glazed yeast donuts and 1 chocolate glazed, cream-filled yeast donut. So, whatever 4 yeast donuts you have will work. They perfectly fit into a 9" loaf pan (so we didn't have too much bread pudding to finish before I went out to buy more donuts ~ haha).
This inflates during baking but then sinks down. You can scoop it out of the loaf pan ~ or invert the whole pan onto a serving platter and slice into 2 or 3 larger pieces, or 4 smaller pieces (with Cool Whip or Caramel Sauce to go on top). I think this bread pudding is really better cold.
Leftover GLAZED DONUT BREAD PUDDING
4 yeast donuts, cut into bite-size pieces
1 cup milk, any kind (I used unsweetened vanilla almond milk)
2 eggs .............................................1/2 tsp. vanilla extract
1/2 cup sugar...................................dash of salt
1/2 tsp. cinnamon
***
Preheat oven to 350. Spray a 9" or 10" loaf pan with buttery non-stick spray. Put the cut-up donuts in there (scattering any different ones evenly throughout).
Whisk together the other ingredients in a small bowl and pour evenly over the donut pieces. Press them down so that they're covered in the milky liquid (I used my rubber scraper). Let them sit there for at least 5 minutes (while your oven pre-heats) Press down again with your rubber scraper (you can see in 3rd & 4th photos that it got a little flatter when the donut pieces became soaked in the milky liquid)...
then cover (I used foil) and bake for 20 minutes. Take off the cover and bake for another 20-25 minutes. Let cool about 5 minutes before eating. ** It will puff up while baking (and deflate while cooling), but is still the right size for a loaf pan. And it's nice and moist, so no need for any frosting or drizzle on here.
Eat it WARM or COLD ** It's good with a scoop of ice cream or Cool Whip ~or~ drizzle with caramel or chocolate syrup for a dessert. But no reason this can't be eaten (as is) for BREAKFAST! Eat it scooped from the loaf pan ~or~ invert onto a plate and slice into 2, 3 or 4 pieces.
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