Give stale sweets a second life with this brunch recipe, which transforms leftovers into an decadent doughnut bread pudding. Perfectly paired with a heaping of fresh fruit, this dish will tempt you to keep a few too many doughnuts on hand. The toughest part may be making sure you don’t eat them first!
To add your own spin to the recipe, swap out the regular cake doughnuts for your favorite flavor. Apple cider doughnuts add a seasonal twist in the fall, while chopping up some maple-bacon doughnuts creates the perfect fusion of savory and sweet. Even a mix of gourmet flavors in this bread pudding will make each bite exciting.
This recipe is versatile enough that you can mix in other ingredients, from pecans to walnuts to sliced almonds. Layering additional berries into the pudding could make the dish your go-to summertime dessert.
How to Make Doughnut Bread Pudding
- 24 cake doughnuts, cut into bite-sized pieces
- 2 apples, peeled and chopped
- 1 cup heavy whipping cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Whipped cream and fresh berries, optional
Step 1: Build your layers
Line the inside of 5-qt. slow cooker with a double layer of heavy-duty foil; spray insert (that’s the technical term for the removable bowl inside your slow cooker) and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples.
Step 2: Mix it up
In large bowl, whisk together cream, eggs and vanilla; pour over doughnuts and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over the doughnut mixture.
Step 3: Just desserts
Cook, covered, on low until set. It should take about 4-5 hours. Remove the insert; breathe in the heavenly doughnut smell. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.