Doughnut Bread Pudding

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a small (8x8 inch) glass baking dish. (5 minutes)

Recipe View 5 mins Tear the doughnuts into bite-sized pieces. In the prepared baking dish, combine the doughnut pieces and raisins (or other dried fruit). (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the eggs, evaporated milk, sugar, vanilla extract, and almond extract until well combined. Stir in the cinnamon, nutmeg, and orange zest. (5 minutes)

Recipe View 15 mins Pour the milk mixture evenly over the doughnuts in the dish. Gently press down on the doughnuts to encourage absorption of the liquid. Let stand for 15 minutes to allow the doughnuts to soak up the custard, or cover and refrigerate overnight for a richer, more decadent pudding. (15 minutes)

Recipe View 5 mins Place the baking dish inside a larger baking dish. Carefully pour hot water into the outer dish until it reaches about halfway up the sides of the inner dish, creating a water bath (bain-marie). This helps the bread pudding cook evenly and prevents it from drying out. (5 minutes)

Recipe View 40 mins Bake for 35-40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed. (40 minutes)

Recipe View Remove from the oven and let cool slightly before serving. Serve warm, plain, or with a dollop of whipped cream or a drizzle of caramel sauce.