Name: Cinnamon-Donut Bread Pudding
Yield: Serves 6
Cuisine: United States
Ingredients: 2 cups heavy cream; 1 teaspoon pure vanilla extract; ½ cup sugar; 5 large egg yolks; vanilla ice cream for serving (optional); boiling water as needed; 1 pound (5 or 6) day-old, yeast-raised cinnamon-roll donuts, cut into 1-inch pieces; ¼ teaspoon ground ginger; ½ cup whole milk; ½ cup granulated sugar, plus 6 teaspoons for sprinkling; ¼ cup firmly packed light brown sugar; 1½ teaspoons ground cinnamon, plus extra for sprinkling; 4 large egg yolks; ¼ teaspoon salt; 2 teaspoons pure vanilla extract; ½ teaspoon ground cinnamon; 4 large eggs

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

About

While researching recipes for this book, I came across a few for donut bread pudding, and I have to admit, I was intrigued. Most used simple glazed donuts and a thick custard made with sweetened condensed milk, but I couldn’t resist trying my own version using glazed cinnamon-roll donuts from Stardust Donuts, a little ramshackle donut stand at the edge of Imperial Beach, a tiny California beach community near my home. Use your own favorite donut shop cinnamon-swirled yeast-raised donut in y