Doughnut Pudding
A warm, comforting baked pudding made from stale yeast doughnuts soaked in custard, with rich vanilla flavor, perfect for brunch or dessert with a nutmeg sauce.
Ingredients
Instructions
- Beat the eggs, salt, and 1 quart of milk until well mixed.
- Stir in the stale yeast doughnuts and mix thoroughly.
- Mix the remaining 4 quarts of milk with vanilla and cinnamon together.
- Add the milk mixture to the egg and doughnut mixture and stir well.
- Let the mixture stand until the doughnuts are softened.
- Pour into greased 9 x 13 x 2-inch pans.
- Set the pans in hot water and bake in a 350°F oven until the pudding is firm.
- Serve warm with Nutmeg Sauce.
Tips & Substitutions
For a richer flavor, consider using a mix of whole milk and heavy cream instead of just milk. If you don't have stale yeast doughnuts, you can substitute with stale brioche or challah. Adding a pinch of nutmeg can elevate the flavor profile. Make sure to let the mixture sit long enough for the doughnuts to absorb the liquid, ensuring a creamy texture. If you're feeling adventurous, try adding chocolate chips for a variation.
Serving Suggestions
This doughnut pudding is delightful when served warm, drizzled with homemade Nutmeg Sauce. It pairs well with a scoop of vanilla ice cream or whipped cream on top. For a complete dessert experience, consider serving it alongside a slice of Mary'S Sour Cream Pound Cake. It's a great dish for brunch or as a cozy dessert after dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or until warmed through. You can also reheat in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Doughnut Pudding contains roughly 1790 calories, with 25g protein, 251g carbohydrates, and 61g fat. It is an excellent source of calcium (98% of the Daily Value), iron (97% of the Daily Value), and vitamin A (52% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2564mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh doughnuts instead of stale ones?
While stale doughnuts are ideal as they absorb the egg mixture better, you can use fresh doughnuts. Just let them sit out for a few hours to dry out slightly before using them. This will help achieve a similar texture in the pudding.
Can I make this doughnut pudding ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it. Just cover it tightly. Bake it the next day for a fresh, warm dessert. This is especially convenient for gatherings where you want to save time.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the milk with almond milk or any other dairy-free milk. Ensure that the doughnuts you use are also dairy-free. This way, you can enjoy a delicious dairy-free version of this comforting pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).