Jack’s Donut Bread Pudding

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 19th 2015 edition. By: Blaise Doubman 

Leftover donuts reinvented into show stopping dessert!
Blaise Doubman

I have fond memories of my Grandma Barbra and I eating at “Jack’s Donuts” in New Castle for years when I was growing up. We would sit up at their bar area (in the old entrance area – directly across from the “Dairy Queen” and its parking lot) and eat and talk and laugh. I would always order my donuts first. I always had the same thing – three tiger tails, chocolate frosted Persian roll and usually a handful of donut holes. Oh, and two cartons of white milk. My Grandma Barbra would always say “Who are you ordering for? You can’t possibly eat all of this…” And every time – I did. The customers would always get a kick out of hearing and seeing us visit. Memories like this are why “Jack’s Donuts” bring me such great pleasure. I can’t bite into one of their delicious donuts without thinking of my Grandma Barbra and I sitting at the bar, or my parents stopping and buying me some for a late night snack.

Still to this day, I think of those memories so many years ago and they fill me with joy. When I was younger, I dreamed of desserts that could be made with donuts. Why couldn’t I find a donut cake? Donut cookies? I guess you could say I was slightly obsessed. Finally, I decided to make that dream a reality – and that’s what I did with this recipe. I love bread pudding, and wondered why I couldn’t make a donut bread pudding with just as much flavor (or more) than regular bread pudding. I recipe developed for a couple of weeks, and then created the perfect recipe, which I’m sharing with you here. A childhood dream comes true! Serve this for company, and have people talking…

Jack’s Donut Bread Pudding

This takes the traditional bread pudding recipe, but replaces the bread with vanilla yeast donuts. Vanilla cake donuts can be substituted, but the flavor and texture will be slightly different. Instead of using 4 vanilla yeast donuts, use 6 vanilla cake donuts, and allow to soak in the milk mixture for an extra ten minutes. The use of cardamom in this recipe really brings the flavors together, as well as bringing a bright and almost floral, citrus taste to the dish. Make sure and use only the ¼ teaspoon – it is very strong. If you don’t have cardamom feel free to add a little orange and or lemon zest instead.

For the bread pudding…
4 vanilla yeast donuts, each chopped into 6 pieces
2 cups whole milk
1/3 cup packed light brown sugar
4 tablespoons salted butter, melted
5 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon cardamom
Pinch of salt

For the glaze…
¾ cup powdered sugar
2 tablespoons salted butter, melted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Splash of whole milk

Start by preheating your oven to 350 degrees F and spraying a 2-quart baking dish with non-stick cooking spray.

In a large bowl, combine the whole milk, light brown sugar, melted butter, eggs, ground cinnamon, vanilla extract, ground nutmeg, cardamom and salt. Whisk together to make sure all ingredients are combined thoroughly.

Next, add the chopped donuts to the mixture and gently stir to make sure the donut pieces get evenly coated. Let stand at room temperature for 8 minutes.

Pour the mixture into the prepared baking dish, and place in preheated oven for 48 minutes exactly.

While the pudding is in the oven, make the glaze by whisking together the powdered sugar, melted butter, vanilla extract and ground cinnamon. Whisk in a splash or two of the whole milk to reach desired consistency.

After 48 minutes, remove the pudding from the oven, and allow to cool slightly before cutting and drizzling with glaze.

Leftovers can be kept, covered, in the refrigerator for up to three days.