buehl - The link below is a recipe for "Gluten Free Sourdough Bread" I've had in my "Need To Make" notebook since 3/7/2007 (I'll never live long enough to make everything in that darn thing at this rate...;-). It's a bit odd with the additions of kefir or kefir whey and kimbucha, but those are common ingredients around my house. I always have homemade kefir (made with real kefir grains) and I make kombucha during hot weather - I like it as a refreshing beverage, so I'm sure that was what caught my eye about the recipe. You can also make rice flour starter - it's simple. You can use white or brown rice and mill it into flour yourself in a coffee/spice mill (Fresh-Is-Best) if you don't have a grain mill. If you Google - rice sourdough starter - you will find lots of instructions and recipes. Rice flour starter is similar to making starter with wheat flour and water. -Grainlady Here is a link that might be useful: Gluten Free Sourdough Bread

Since you have a source for the doughnuts, you don't need one for the bread pudding. The basis of bread pudding is the custard. You need approximately 2 eggs per cup of milk and/or cream. Some people add an extra egg. Total volume is enough to cover the bread (doughnuts) when they're pushed down into the mixture. For doughnuts, I wouldn't add sugar, or not much. Next you have to decide on the texture you want. Do you want fixed shapes with sharp edges? Bumpy but not defined edges? No discernible shapes at all? A smooth even pielike texture? For sharp edges use a knife to cut the doughnuts. For bumpy, tear them. For blobs rather than bumps, tear and crumble them. For smooth pie type it doesn't matter, just soak them in the custard until they dissolve and use a slotted spoon to transfer them so you don't have excess custard turning it into bread quiche. :) Next stale the doughnut pieces. Leave them out for a few days if you can, or toast them in a low oven until they're good and dry but not crumble dry. If you want defined shapes, use a warmer oven (350° F) and let them get a little toasty brown. Do you want other lumps in the pudding? Apple bits, raisins, nuts? Whole nuts don't do as well as halved or lightly chopped, unless you want them very crunchy. Apple bits should be between peanut and macadamia nut size to hold up well while being pleasant. Eyeball your quantity of doughnut bits, or measure. I'd say no more than a cup of total mix-ins for three cups of "bread", and half a cup is probably plenty. Bread pudding shouldn't require a ton of chewing. But that's to taste. Mix up the custard and add any spices or flavorings you like. Quantity is hard because it depends on what you want it to taste like, whether you're grinding fresh, using a "wet" spice like Penzey's or a really dry one like most grocery stores sell. Generally, between 1/2-1 tsp of any particular spice and no more than a tablespoon total per quart of custard -- ish -- is a good approximation. You don't need to add any at all if the donuts have a lot of flavor. And if they have spicy crumbs, stir in the crumbs from cutting/tearing them. Some people add a quarter tsp. of salt. I don't think it's necessary, but might be a foil for the sweet if the doughnuts are really sugary. You can add the custard to the bread or the bread to the custard, then stir in the mix-ins (if you want crunchy nuts, stir them in at the end instead). Just have a bowl that's well more than big enough. Unless you're doing the sharp edges, put a plate that almost reaches the edges of your bowl on top of the mixture, and put a big can of tomato product, or other weight, on top. Let it sit to soak for half an hour and check. Doughnuts don't have a lot of structure so that might be plenty. Maybe even check in half that time. I've only done doughnuts mixed with bread. When the pieces seem saturated and at the correct texture (if they're too bumpy, let them soak longer), use a big spoon to transfer to your baking dish. This is the best way to make sure the mix-ins are well distributed, and you'll also be able to make sure the spices haven't pooled. Don't stir the mixture unless you want the smooth as pie version! Add enough custard so that the bits are mostly covered, but only barely, to prevent that quiche collar. Bake at 350° F for 35-45 minutes, unless it's huge which would take a bit longer. If you're serving right away, until the top is golden. If you're reheating later, until the custard is just barely set. Optional: If you like a topping, you can add any kind of crumble. Put some spices in that are reminiscent of the doughnuts, and maybe a spoon of applesauce too, but not so much flavor that it'll compete with the pudding. Just a hint. Optional: Cider hard sauce, either from hard apple cider or apple juice and brandy, would be excellent. Good luck with it!

I've made about anything into bread pudding, including savory with summer sausage, peppers and cheese. One of the best “breads” I've used was a poppy seed yeast cake. My favorite nut in bread pudding, for textur and flavor, is slivered almonds. Pistachios are good too. Hazelnuts if they're skinned and broken up. Dried blueberries are excellent. You can do a lot with spices. Just start digging around your spice rack and find anything but cinnamon (one assumes it aleady knows its way in...).

I can't imagine good bread pudding made with such whimpy bread. All the good puds I've had were made with French or better.