I have never made bread pudding out of stale doughnuts...but I have made it out of lots of others tale bread stuffs. For non sweet breads, like hot dog buns, I made a mixture of 2 eggs and 1/4 cup of sugar per 2 cups of milk. Sorry no real "recipe" because it depends on the size of your dish. I fill a 3 inch deep casserole with chunks of stale "whatever"...and mix up 2 cups of milk, 2 eggs and 1/4 cup sugar and pour it over and let it soak in. Oh and vanilla in the milk! Always vanilla....about 1 tsp per2 cups of milk. If I need more, I make another batch of milk egg stuff, or if the dish is not that big, only 1/2 a batch. Pour it over the stale stuff and let it soak in....then bake at 350 until set, about 45 minutes to an hour or more, depending on the size of your dish. I often add vanilla or cinnamon to the egg milk mix....sometimes even use chocolate milk. If you are using doughnuts, I would cut down on the sugar a little bit, and I think that cake doughnuts would be better, less "gummy" than raised doughnuts. I think it would be more than delicious! I have made bread pudding out of stale cake and pound cake....and it's really yummy! Chocolate cake, with chocolate milk and eggs? Yeah! Linda C

I would just use my regular recipe for bread pudding and put slices of banana and dark chocolate chips between the layers....and perhaps top it with a rum sauce. Ann T's recipe would work...and just add some rum extract ( stronger flavor than real rum) to the sauce. Linda C

Mush, I got tired of waiting, so I found Joann FL's recipe for Bread Pudding and used that. I added 2 cups of finely sliced Rhubarb and about 1/2 cup of chopped raisins. I also first toasted the bread (in the oven) before cubeing it. I had found that in another recipe. Joann's recipe is in the KT collection. It's not out of the oven yet, but we will have it later with Vanilla Sauce for a topping. I'll let you know later!

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!