I love listening to cooking podcasts for inspiration while I run. One podcaster talked about how she would pick up donuts at the gas station, leave them out to get dry, and then make bread pudding out of them for Christmas morning. She prepared the bread pudding on Christmas Eve, so all she had to do was throw the pan in the oven while the kids were unwrapping their gifts. I thought, “Hmm, I can do that!”. For an even more indulgent breakfast, make a double batch of the chocolate glaze when making the donuts and drizzle each piece of bread pudding with 1 to 2 tablespoons of the extra glaze. 1 batch Glazed Chocolate Donuts, preferably a day old, cut into 1-inch cubes.
prep time: 10 minutes (not including time to make donuts)
cook time: 45 minutes to 1 hour (less if using a muffin pan)
yield: 12 servings
INGREDIENTS
- 1 cup unsweetened cashew milk or almond milk (or hemp milk if nut-free)
- ½ cup heavy cream (or full-fat coconut milk if dairy-free)
- 3 large eggs
- ⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 1 teaspoon ground cinnamon
- Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
OPTIONAL TOPPING
- Extra Chocolate Glaze, for drizzling
INSTRUCTIONS
- Preheat the oven to 350°F. Grease an 11 by 7-inch baking dish or a standard-size 12-well muffin pan.
- In a bowl, cover the cubed donuts with the milk and cream; set aside. In another bowl, combine the eggs, sweetener, cinnamon, and vanilla; blend well. Pour the egg mixture over the soaked donuts and stir to blend. Pour the combined mixture into the prepared baking dish or muffin pan (if using a muffin pan, fill each well about two-thirds full).
- Bake for 45 minutes to 1 hour, until set. If making muffins, bake for 25 to 30 minutes, until set. Allow to cool completely in the pan. Cut bread pudding made in a baking dish into 12 equal-size pieces. If desired, drizzle each piece (or “muffin”) with 1 to 2 tablespoons of extra chocolate glaze.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
