Wo-doughnut Bread Pudding Recipe

Preheat and prepare dish

Preheat the oven to 175°C (350°F). Lightly grease a 9x9-inch (or similar 2-quart) baking dish with 1 tablespoon unsalted butter and set aside.

Tear 6 stale plain doughnuts into roughly 1-inch pieces and place them in a large bowl. If the doughnuts are very fresh and soft, allow them to sit uncovered for 30 minutes to firm up, or toast pieces lightly on a sheet for 5–7 minutes to reduce excess moisture.

Drizzle the 2 tablespoons melted butter over the torn doughnut pieces and toss gently to coat. This helps them brown and crisp at the edges during baking.

In a medium saucepan, combine 300 ml whole milk and 150 ml heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil). Remove from heat.

In a separate bowl, whisk together 3 large eggs, 1 egg yolk, 70 g granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until smooth and slightly aerated.

Temper the eggs: slowly pour about one-third of the hot milk mixture into the egg mixture in a steady stream while whisking constantly to raise the eggs' temperature. Then pour the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring to combine thoroughly.

Return the saucepan to very low heat and stir constantly for 1–2 minutes just to slightly thicken the custard (it should coat the back of a spoon). Do not let it boil. Remove from heat and allow to cool 2–3 minutes.

Place the butter-coated doughnut pieces into the prepared baking dish, spreading them into an even layer. If using dark chocolate, scatter 75 g chocolate chips or chopped chocolate evenly over and between the doughnut pieces.

Slowly pour the warm custard evenly over the doughnut pieces, pressing down gently on the surface with a spatula or back of a spoon so the pieces absorb the custard. Ensure most pieces are moistened — some may float slightly, which is fine.

Let the assembled pudding rest at room temperature for 20–30 minutes to allow the doughnut pieces to soak up the custard. For a deeper soak, cover and refrigerate for up to 2 hours (bring back to room temperature for 15 minutes before baking).

Place the baking dish on a middle rack and bake at 175°C (350°F) for 30–35 minutes, or until the custard is puffed and set around the edges and a knife inserted near the center comes out mostly clean with slight moist crumbs (avoid a runny center). If the top is browning too quickly, tent loosely with foil for the final 10 minutes.

Remove from the oven and allow the pudding to rest for 10–15 minutes. The center will continue to set as it cools.

Dust the top with 2 teaspoons powdered sugar. Serve warm, drizzled with salted caramel sauce or warm maple syrup (about 60 ml per 4 servings) if desired.