LEFTOVER DONUT BREAD PUDDING RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
• Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
• Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
• Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Steps:

• Preheat oven to 325F (160C).
• Cut the doughnuts into roughly 2” (5 cm) sized pieces and spread evenly on parchment lined baking sheets.
• Bake for 15 minutes rotating sheets halfway through until doughnut pieces are just dry. Remove and cool for about 10 minutes.
• Meanwhile, in a stand mixer with whisk attachment, whisk sugar, maple syrup, egg yolks, vanilla, salt, and cinnamon until well combined.
• Add milk and cream and whisk until incorporated.
• In a very large bowl or very large vacuum/zipper bag, add cooled, dried doughnut pieces. Pour custard mixture over top and mix thoroughly with spoon pressing down on the bread so that it soaks up the custard.
• Cover bowl or close bag and refrigerate for 6-10 hours to allow bread to soak up the custard. (If you are in a hurry, you can shorten this time to 30 minutes.)
• If using sous vide:
• Set sous vide bath to 170F (76C).
• Fill one or two gallon freezer bags with the soaked bread/custard mixture. Press as much air out as possible and seal.
• Lower bag(s) into sous vide bath and cook for 3 hours.
• Remove bags from bath.
• Set oven rack to the top position and set to broil Low / 400F(200 C).
• Add contents of both bags to a deep 9x13 in pan (33x23 cm) (if your pan is shallow, use an additional 9x9 in/23x23 cm pan).
• Even out pudding in pan, then “rough-up” the top with a spoon leaving some peaks and valleys. Brush with melted butter and dust the top with cinnamon.
• Set pan under broiler until top is toasted and golden brown, about 5 minutes.
• Meanwhile, melt caramels in a saucepan or microwave. Stir in pecans and pour over toasted pudding.
• Return to oven until caramel starts to get brown spots, about 3-5 minutes. Remove and optionally allow pudding to set for 30-45 minutes.
• Serve with with vanilla ice cream or whipped cream.
• If only baking:
• Preheat oven to 325F (160C).
• Fill a deep 9x13 in pan (33x23 cm) with soaked bread/custard mixture (if your pan is shallow, use an additional 9x9 in/23x23 cm pan).
• Brush top with melted butter and dust with cinnamon.
• Bake until custard is just set. Test for doneness by pushing down in the middle and no runny liquid should be there (about 50-65 minutes).
• Remove from oven and cool on a wire rack for 45 minutes to cool and set.
• Meanwhile melt caramel and stir in pecans.
• Set oven rack to the top position and set to broil Low / 400F(200 C).
• Spread caramel and pecans over cooled bread pudding.
• Return to oven until caramel starts to get brown spots, about 3-5 minutes.
• Serve with with vanilla ice cream or whipped cream.