February 4, 2009

Donut pudding.

You heard right, I said DONUT pudding.
It's what you do when you have a lot of leftover donuts going stale, and you don't want to eat stale donuts, and bread pudding sounds tasty because you haven't had that in a while.

Inspiration found here, although you were right to figure I wasn't going to follow the recipe as-is. For one, I didn't have that many donuts.

Just two giant apple fritters and two glazed.

Bread pudding is basically really messy French toast done in the oven. You tear up stale bread and soak it in an egg custard and then you bake it.
I did not add any sugar to the custard, as the donuts were already glazed and that was plenty sweet enough.

These were the eggs Dan brought home. They are labeled "JUMBO." They are the biggest damn eggs I've ever seen.
So. I tore up the donuts and put them in a pan, beat 4 eggs with enough half and half to make 6 cups' worth, and then poured it over the donuts:

At this point I felt a little sad that there wasn't any jelly in my donut pudding, so I added gobs of seedless blackberry jelly.

I didn't say it was going to be pretty. Messy French toast, okay?

The pan went into a 325F oven for about 30 minutes, after which I turned the oven off and let it sit inside while we ate dinner and watched Lost. Then this happened:

I also made a whiskey sauce upon request, since apparently that is the traditional accompaniment to bread pudding. But this is DONUT PUDDING, so there.

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