When it comes to bread pudding, a Louisiana boy like me is hard pressed to resist. After all, bread pudding is a tradition in these parts and who am I to break tradition? But there’s a new Cajun recipe spin on the ubiquitous dessert that’s making the rounds in local restaurant circles, and it’s a tasty little spin at that: Meche’s Donut bread pudding.
Custardy Donut Bread Pudding made with glazed Meche’s donuts–a Cajun recipe favorite. (All photos credit: George Graham)
Every town has its favorite donut shop, and here in Lafayette, it’s the folks at Meche’s that have the definitive artisan-made donut that has hooked folks’ palates for going on three decades. Locals are obsessive about their Meche’s, and judging by the lines out front on any morning of the week, I’d say the passion has crossed over to addiction. Krispy Kreme tried to make inroads in the market a few years back but gave up and closed shop. Dunkin Donuts did their research and decided not even to give it a go against this local heavyweight. It’s just that good.
So what could be better? How about a steaming dish of custardy bread pudding made from those glazed beauties, and drenched with a shot of warm bourbon cream sauce? Oh yeah, we’re talking diet-destroying, highly addictive, nap-inducing, sugar buzz dessert here.
Now, just the thought of turning light-and-airy donuts into a pudding dessert might leave you glazed and confused, but rest assured this has been done before with delicious outcomes. Even the folks out at Hawk’s–one of my favorite crawfish boiling rooms—has a tasty Cajun recipe version of the Meche’s Donut bread pudding on the menu. Not to be outdone, I decided to drop by and pick up a dozen glazed to bring home to make my version of Donut Bread Pudding. So, after consuming a few of those bad boys on the ride home (who can resist?), I discovered I only needed six donuts for my Donut Bread Pudding recipe. Lucky me.
Light and airy cake donuts combine with equally rich ingredients in an easy Donut Bread Pudding dessert.
There are a few secrets to my Donut Bread Pudding recipe that took some trial and error. First, since the donuts are sugar glazed, you don’t need to add extra sugar to the custard. Just a dose of molasses for depth of sweetness, cinnamon, and nutmeg to amp up the flavor, vanilla to round out the edges, and eggs for richness. All combined with half and half, and you have a whole lot of goodness going on here.
Next, to soak up the custard like a sponge, you must use day-old donuts or simply leave them out on the counter to dry out. With an overnight bath in the custard, these donuts become infused with flavor. Baked in individual mini springform pans, these puddings turn out golden brown on top with a moist center. And the icing on this cake (uh, pudding) is the shot of bourbon cream that sends it to another level altogether.
Grab a box of donuts and give this Donut Bread Pudding recipe a try.
- 1½ cups heavy cream
- 2 egg yolks
- 1 tablespoon ground cinnamon
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 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
- In a heavy saucepan over medium-high heat, add the heavy cream and bring to a simmer. Lower the heat to maintain a simmer.
- In a metal mixing bowl, add the egg yolks, cinnamon, bourbon, vanilla, and sugar. Whisk until thoroughly combined.
- 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.
- Preheat the oven to 350ºF.
- Break the donuts into bite-size pieces and place on the counter for at least 6 hours or overnight to dry out.
- 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.
- 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.
- 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.
Sweet dreams!
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
This looks good! Only thing missing is a good cup of coffee! Perfection!
George, this may be my favorite one yet. xoxo
-Willie
Hey Willie – Great to hear from you, and although you may not have a Meche’s in Big D, I’m sure you have a favorite donut shop. Give it a try. All the best to you.
I’m ready to go to Meche’s to get my donuts! I just want to know, George, how we can also turn these donuts into a version of king cake
Hey Cheryl – I like the way you think. Try making this recipe in a bundt cake pan (the one with the hole in the middle). Just decorate the top with some colorful (purple, green, and gold) icing and add the same multi-colored sprinkles, and you’ve got a king cake. Let us know how it turns out.
Can’t wait to try this!
Hey y’all, I’m writing all the way from Canada. While I don’t have direct Cajun roots, I may have been Cajun in a past life because this recipe just sings to me! The next time I’m in Lafayette I’ll be sure to drop in to Meche’s (somehow I missed it the first time I was there), but in the meantime, can someone tell me how big the donuts are so I can substitute for ones locally. And when it says 4 mini spring form pans or a large ovenproof dish, are we talking a 9 x 13 dish or smaller?
Can’t wait to try this!
Hey Chris- Great to hear from a Canadian “Cajun.” The donuts are standard donut size, and the ovenproof dish would be a standard 9 x 13-inch. Thanks for the comment.
I can’t resist a new spin on bread pudding, so I can’t wait to try this recipe. You use cake donuts, not yeast donuts, correct?
Hey Heidelind – I am not a donut connoisseur, but I use the plain ol’ glazed donuts you would fine sold at most donut shops, and I am assuming they are “cake” donuts. Let us know how your donut bread pudding turns out.
Finally made it today. It was soo good! Super moist. I’m so glad I stumbled across this recipe.
Hey Heidelind – Thanks for letting us know the recipe turned out great. All the best.
Hi George, I am making this recipe today; the only substitution I made was Rum for the bourbon. I also soaked my raisins in rum for 2 days now. I can’t wait to see how it turns out! Thank you for this recipe!
Hey Diana – I love your direction and will look forward to hearing about your results. Should be great. Thanks for the comment.
Thank you for this recipe, I’m going to give it a try with some cognac soaked craisens and toasted pecans. I made my own glazed donuts and wanted to give this a go.
Wow Lena, donuts from scratch; I’m impressed. It can only be better with homemade glazed donuts. Best to you.
This idea may have made me the most popular man at work. It beautifully combines two of my all time favorites sweet treats. Absolutley delicious!
Hey Patrick – I thank you, as do your co-workers. All the best.