Monday, September 26, 2011

Doughnut & Butter Pudding

Another recipe to continue my tradition of trying new things in the kitchen.

The following recipe is slightly altered from the one found here.  A new friend of mine, Sam, suggested that I use it for the doughnuts I had left over after game night.

Prep Time: 15 minutes 

Cook Time: 30 minutes

Total Time: 45 minutes


  • 2 teaspoon ground cinnamon
  • 1/2 cup sugar
  • Butter or margarine
  • 8-10 doughnuts
  • 4 cups milk
  • 4 eggs
Preparation: Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside.

Slice each doughnut in half and scrape off frosting (glaze is fine to leave) or remove filling.  Generously spread one side of each piece of doughnut with butter or margarine. Arrange doughnut slices in pan, slightly overlapping, with butter-side up. As you add the doughnuts, sprinkle with sugar,  and cinnamon.

Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over doughnuts in baking pan. Set aside for about 15 minutes for doughnuts to absorb liquid.

Bake in oven for about 30 minutes, or until top is golden brown.

Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Yield: 8 to 12 servings

I must say that it is delicious!  Thanks Sam!


  1. So it's like a doughnut bread pudding? I've never heard of anything quite like this before...

  2. Yep. It's doughnut bread pudding. I would have never thought of substituting doughnuts for the bread, so I'm very glad Sam suggested it.