Donuts + Bread Pudding with Creme Anglais.
This has been a brain child of mine since at least my last year of college (so about six years). Not too sure how the idea came about, but I remember explicitly talking about this with my friend Markita. We immediately accessed that this was a grand idea, and as soon as I got the extra money, this would be made! Since the time of “conception”, this was always meant to be made with Krispy Creme donuts. Matter of fact, literally until the day prior to finally making the dish, the “Hot Ready” glazed and fried were the only contender. It wasn’t until I actually began thinking on the construction of the recipe did that change.
Day Old Bread or close to stale is what’s needed for a good bread pudding. The dried out bread allows for optimal soakage of the custard mixture. I figured applying this same process with the donuts, shouldn’t be an issue. But then it occurred to me, “wouldn’t a dense, cake donut hold up a lot better than the lighter fried version. Even better would be a flavored cake donut, like my favorite BLUEBERRY CAKE DONUT from Dunkin!” BOOM.
And there you go, my decision was made: Breading Pudding featuring Dunkin Donut’s Blueberry Cake Donuts. Oh…and a good bread pudding is served with an equally yummy sauce. Blueberries and lemons have always been tasty together. Adding lemon zest to my creme anglais plus the grating fresh zest directly onto the hot, finished pudding gave me the zing that I was looking for.
Large Cast Iron or Large Pyrex Dish
Large Mixing Bowl
Small Mixing Bowl (non reactive)
Small Sauce Pot
2Tbsp Unsalted Butter
Ice + Water + Bowl = Ice Bath
2 Dozen Blueberry Cake Donuts + 2 additional for top
1 Tbsp Butter
1 Tsbp Ground Cinnamon
1 Tsbp Ground Nutmeg
1/2 Cup Light Brown Sugar
3 Eggs Medium Eggs or 2 Large
Pinch of Salt
Lemon Zest (Garnish)(Optional)
Preheat oven to 320 degrees
Place the butter into your decided pan of choice, and place into the oven during the preheating process.
Allow this to remain in the oven until your oven reaches required temp . Remove, and carefully use a paper towel to smear the butter, creating a non-stick coating.
In a large mixing bowl, crumble up the donuts into small pieces.
Add the eggs and spices then combine. Its perfectly ok to do this steps with your hands if you don’t mind getting a little messy. If not, use your gloves.
To say that I don’t use the “eye ball trick” in regards to the cream would be a lie! Start off by adding your cream 1 cup at a time, combining as you go. I used about 2 1/2-3cups total. You can always add more cream as you mix, but you cannot remove it once its in the bowl.
Soggy is ok in this situation since the eggs, and flour already in the donuts will help solidify everything in the end. Be mindful: You don’t want more liquid than donuts i.e. you are not making donut cake batter here. Until you get the feel for the consistancy, I suggest buying a few extra donuts (or even the minis) to add incase you get heavy handed with the cream.
Cover your pudding in foil, and place into oven for 25min.
Check the middle of your pudding with a tooth pick or wooden dowel….or even if you have a chopstick laying around. If the tooth pick comes out with a lot of the pudding on it, then cook with foil on for another 15min (this will vary depending on your oven and how much cream you added early on).
If your dowel comes out with minimal pudding, remove the foil. Crumble the remaining donuts into a small bowl with melted butter, and toss together. Sprinkle on top. Place in the oven for another 5min.
Allow this to cool for about 5-7min. Bread pudding is meant to be served warm. Nothing wrong with scooping it right out the pan as soon as it comes out! Zest your lemon right on top, and finish with your Anglais.
2c Half /Half
1 Vanilla Bean
Zest of one lemon
5 oz white sugar
With your pairing knife, cut your vanilla bean down the middle.
Using the back of your pairing knife, from top to bottom, carefully scrape out the seeds from both sides.
Add half and half, lemon zest, seeds, and pod to your saucepot turning to medium heat. Bring just to a boil.
In a mixing bowl, whisk together the eggs yolks and sugar until smooth.
Temper your egg mixture with one-third of the hot half and half then add the entire mixture to the saucepot with remaining half and half.
Cook the sauce stirring constantly with rubber spatula until it is thick enough to coat the back. DO NOT ALLOW SAUCE T BOIL or it will curdle!
As soon as the sauce thickens, remove from heat and pour into a clean bowl over an ice bath. Allow sauce to chill slightly. Pour over Bread Pudding.
This will last 3-4days in the refrigerator.