Donut Bread Pudding

Linda Howard created the most wonderful character in Blair Mallory, heroine of her 2-book series, To Die For and Drop Dead Gorgeous. To Die For is my #1 book for laughing out loud all the way through, and Blair serves a donut bread pudding in the book. Of course I had to make a version, which is only very loosely based on Blair’s, because no fruit should come near my bread pudding (her recipe calls for a can of fruit cocktail – ugh!). Also, go ahead and get 2 dozen donuts as her recipe says, because you’ll eat a couple in the car on the way home, and probably a few more while making it, plus if there’s anyone else there, you have to share. But 12 donuts is still overkill.

April 18, 2020 – during the pandemic – I used 5 donuts and about 4 slices of french bread. Divine. Yes, Doordash delivers Shipley’s, hot and fresh!! These were 2-day old donuts today though, perfect for bread pudding.

Also, I froze vanilla sauce last year at some point, and pulled it out and reheated slowly in the microwave. Perfect!

Print Recipe

Donut Bread Pudding

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Ingredients

• 12 - 14 glazed donuts (really, less, although Blair's recipe calls for 2 dozen)
• 4 eggs
• 1 c sugar
• 1 1/2 - 2 c whole milk or maybe part cream or 1 pint melted ice cream
• nutmeg
• cinnamon
• vanilla
• For the Vanilla Sauce:
• 1 c butter
• 1/2 c flour
• 1/2 c white granulated sugar
• 1/2 c brown sugar
• 1 c whipping cream
• 2 c water
• 1 T Vanilla extract

Instructions

1

For the pudding:

2

Preheat oven to 350 F

3

Mix the milk/sugar/eggs/spices in a large bowl

4

Tear the donuts into pieces and add to the bowl to soak

5

Soak long enough for all pieces to be completely soaked - shouldn't be any batter left over

6

Put the mix in a 9 X 13 pan, greased is probably a good idea

7

Bake 30 - 60 min* at 350 F

8

For the Sauce:

9

Combine all but vanilla in a sauce pan and bring to a full boil

10

(Either boil a couple minutes to cook the flour, or start with oil/flour and make a roux first)

11

Remove from heat and stir in Vanilla

Notes

Sauce: this is a huge amount of vanilla sauce but don't be stingy with it!
*baking time - maybe I usually use a slightly smaller pan and it takes longer because it's deeper. I see recipes of this size saying 30-45 min, and 45-60. Just check in on it. You don't want it to be dry. But I always end up putting it back in for another 5-10 minutes.