Doughnut Bread Pudding

Name: Doughnut Bread Pudding
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 12 servings
Ingredients: 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; Optional: Whipped cream and fresh berries

Total Time Prep: 15 min. Cook: 4 hours + standing

Yield 12 servings

Test Kitchen Approved

Doughnut bread pudding is a creative twist on the humble bread pudding. Leftover pastries are layered in a slow cooker with apples and custard, then finished with a brown sugar and cinnamon topping. Delish!

Ingredients

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
Optional: Whipped cream and fresh berries

Directions

Line inside of 5-qt. slow cooker with a double layer of heavy duty foil; spray insert and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples. In a large bowl, whisk together cream, eggs and vanilla; pour over doughnut pieces and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over doughnut mixture.
Cook, covered, on low 4-5 hours or until set. Remove insert. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

Nutrition Facts

1 serving: 609 calories, 36g fat (17g saturated fat), 95mg cholesterol, 547mg sodium, 64g carbohydrate (32g sugars, 2g fiber), 8g protein.

This extravagant dish will be the star of the brunch table. Try serving it with sausage, fresh berries and yogurt. —Rashanda Cobbins, Milwaukee, Wisconsin

Recipe Creator