When life gives you lemons, make lemonade. And, when life gives you over baked mini doughnuts that look more like muffins than doughnuts, make bread pudding! Okay, so maybe the second saying isn’t going to catch on, but it is the inspiration behind this recipe.
While attempting to make baked buttermilk doughnuts, something went wrong, like really wrong. I should have known better than to bake during the middle of the day when it’s over 90ºF outside and there’s no A/C, but one thing led to another and I suddenly found myself with flour on my hands and doughnuts in the oven.
Everything seemed to be going well, other than the fact that due to the heat the dough had barely risen and was far too sticky. Oh what’s that you say? That should have been a warning sign. I know, I know. But my craving for doughnuts outweighed my common sense, and I decided to try and bake these bad boys anyway. The at first adorable mini doughnuts quickly morphed into overgrown muffin wannabes that had no right to even look at another doughnut. Hmph. As I scanned the nearly 3 dozen “doughnuts” that now lined my counter, I knew I had to do something with them.
Think. Think. Think
Aha! Bread Pudding to the rescue. But not just anyway bread pudding, triple berry baked doughnut bread pudding with vanilla glaze. Now we’re talkin’.
I decided to substitute berries for the traditional raisins because 1. berries are just better 2. I was out of raisins 3. berries. If you want to be a weirdo and use raisins, go for it. But I’m warning you, it won’t be the same. And, if you don’t have a surplus of baked doughnuts lying around, you can make this with day old bread; I recommend sourdough.
Alright friends, get ready to test your self-control, here’s the recipe:
Doughnuts or sourdough bread, cubed/broken (enough to fill the bottom of a 9×12 baking dish)
3 tablespoons butter, melted
1 cup milk
½ cup heavy cream
½ cup granulated sugar
¼ cup dark brown sugar (light brown sugar will also work)
¼ teaspoon salt
1-2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 eggs, beaten
1 and ½ cups mixed berries, frozen or fresh (I used, blueberries, raspberries, and blackberries)
2 tablespoons butter
1 tablespoon all purpose flour
¼ cup granulated sugar
¼ cup dark brown sugar (light also works)
¼ cup heavy whipping cream
¾ cup milk
1 tablespoon vanilla
Begin by preheating the oven to 350ºF and spraying a 9×12 baking pan with non-stick cooking spray; fill the prepared pan with cubed doughnuts or bread. In a medium bowl, whisk together melted butter, sugars, salt, vanilla extract, cinnamon, and ground nutmeg. Next add in the heavy whipping cream, milk, and eggs. Whisk until well combined. Pour the mixture over the bread in prepared pan; use your hands or a spoon to make make sure all the doughnuts/bread are covered with the milk mixture. Finally, sprinkle the doughnuts with mixed berries and again stir to make sure berries are evenly incorporated. Bake for 45-50 minutes or until the filling is springy and the sides begin to pull away from the pan. Check the bread after 20 minutes; if the top is becoming too golden brown, cover with foil for the remaining time.
While the bread pudding is baking, you can prepare the vanilla glaze. In a saucepan over medium heat, whisk together all ingredients excluding the vanilla. Continually whisk ingredients until the sauce thickens and could coat the back of a spoon. This should take between 5-7 minutes. Once this consistency is reached, remove from heat and stir in vanilla extract. Sauce can be drizzled over warm bread pudding or served on the side.