Meche’s Donut Bread Pudding
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
Bourbon Cream
  • 1½ cups heavy cream
  • 2 egg yolks
  • 1 tablespoon ground cinnamon
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
Donut Bread Pudding
  • 6 glazed donuts
  • 6 eggs
  • 2 cups half and half
  • 3 tablespoons ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons dark sugarcane molasses
  • Sprig of mint
Instructions
Bourbon Cream
  1. In a heavy saucepan over medium-high heat, add the heavy cream and bring to a simmer. Lower the heat to maintain a simmer.
  2. In a metal mixing bowl, add the egg yolks, cinnamon, bourbon, vanilla, and sugar. Whisk until thoroughly combined.
  3. Slowly add a bit of the hot cream to the egg yolk mixture while whisking. Once the yolks have tempered by the hot cream, add the entire mixture to the saucepan with the remaining cream. Gently simmer the mixture until it thickens enough to coat the back of a spoon, about 5 minutes. Keep warm for serving.
Donut Bread Pudding
  1. Preheat the oven to 350ºF.
  2. Break the donuts into bite-size pieces and place on the counter for at least 6 hours or overnight to dry out.
  3. In a large mixing bowl, whisk the eggs with the half and half. Add the cinnamon, nutmeg, vanilla, salt, and molasses, and whisk to combine. Add the dried donut pieces to the mixture and submerge to soak up the liquid. Using your clean hands, squeeze the donut pieces like a sponge to soak up the liquid. Place in the refrigerator overnight for best results.
  4. In 4 individual mini springform pans (or a large ovenproof dish) spray with non-stick spray. Pour the mixture to fill the pans and shake to release any air bubbles. Place the pans on a foil-lined baking tray and place onto the center rack of the preheated oven. Bake until the top is browned and a toothpick comes out clean, 30 to 40 minutes.
  5. Pop out the bottom of the springform pans and move the puddings to individual dessert plates. Pool a bit of sauce on the bottom of the plate and serve the bourbon cream sauce on the side. Garnish with a mint sprig.
Notes
The prep time does not include soaking the donuts. If you do not live anywhere near a Meche’s Donut store, then simply find the highest quality donut maker in your town. Feel free to add raisins or other dried fruit if you like; even nuts--pecans or walnuts--would be tasty. I make my individual puddings in mini springform cake pans, but you can make a double batch in a large ovenproof baking dish. If you do scale up this recipe for a larger baking dish, please note that the cooking time will be longer. Serve the bourbon cream in individual portions or a small pitcher.
Recipe by Acadiana Table at https://acadianatable.com/?p=22185