Yesterday while I was working out Jeremy decided to do some wandering in the Sunday School rooms and came across a few uneaten and left behind boxes of donuts. Such a shame really that those lovely things were gone to waste...I can't exactly say I ate them during SS. I do my best to avoid the little rings of fat like the plague. But Jeremy was insistent about them coming home with us. I couldn't just have them laying around so I decided to whip up a bread pudding. Granted I had 9 glazed and 3 chocolate, so I had to have a chocolate glaze to compensate for the tiny amount of actual chocolate in the pudding. This is definitely an add this, add that, stir it around and try again type of recipe. It's about what works for you and your taste. This would also be great with any combination of donut flavors and taking the coco powder out of the sauce entirely and adding something different. I'm all about experimenting.
Chocolate Bread Pudding with Chocolate Glaze
Ingridents(for the bread pudding):
1 dozen stale donuts
7oz sweetened condensed milk
1/2 milk (I used almond)
1/2 & 1/8 tsp cinnamon
pinch of salt
Combine condensed milk, eggs, and cinnamon in a large bowl. Tear apart donuts and add them to the mixture. Add milk until you get custard like cosistancy, not overly thick and not too thin. The donuts will soak up the liquid.
Pour donut mixture into a greased 8x8 pan and bake at 350* for 40 minutes to an hour. My oven runs hot so it only took 40 for it to brown well.
splash of milk
1 cup of powdered sugar
1tbsp (heaping) of coco powder
pinch of salt
1/2 tsp vanilla extract
Add butter, coco powder, and milk to a nonstick sauce pan and whisk until butter is melted. Gradually add in powdered sugar until you get a consistency you like, sometime I like it thicker so I add more. At the end add your vanilla, otherwise it is likely to evaporate with the heat. Pour over your bread pudding as soon as it comes out of the oven and eat!
**adapted from Paula Deen's Donut Bread Pudding Recipe.