Better living through doughnuts

“The optimist sees the doughnut; the pessimist sees the hole!”

-Oscar Wilde

In addition to beer, doughnuts serve as one of the primary fuels of my life. How, then, could I be anything other than an optimist? The pint glass is almost always full, and I look at the doughnut as pure potential–the ice breaker, the hatchet burier, the catalyst to a good day.

I had been considering the potential of the doughnut in the weeks leading up to Thanksgiving. A plan emerged for our pre-turkey breakfast, and since it was carried out with both success and glory, I felt obligated to share with you, my dear, doughnutty beer lovers. The plan was not new to me or only just recently considered. I’ve done it once before, but wanted to perfect this important recipe: bread pudding. Here’s where my tweaking stops.

Doughnut Bread Pudding

Of course making bread pudding from glazed doughnuts sounds great, but there is potential for an over-sweet failure. I’m happy to report that this recipe lands in the “just right” category–at least for me. It says, “doughnut,” and it says, “bread pudding,” just as it doesn’t say, “too sweet.” It also boasts a nice mix of textures, and says to me,”everything’s gonna be okay.”  Pair it with your favorite coffee stout and start your day like a champion.


8 cups day-old glazed doughnuts, cut into 3/4 inch cubes

4 large eggs

3/4 cups sugar

2 1/2 cups whole milk

2 cups heavy cream

3 Tablespoons brandy

1 Tablespoon vanilla

3/4 teaspoon nutmeg

1/4 teaspoon salt

2 Tablespoons melted butter + extra for greasing pan

turbinado surgar and cinnamon for dusting


Pre-heat oven to 325 degrees Fahrenheit. Whisk eggs and sugar until well-incorporated, then add milk, cream, brandy, vanilla, nutmeg and salt. Add 6 cups of doughnut cubes to a greased, 9 X 13 pan, then pour custard mixture over the top. Press cubes into liquid and allow to soak for 20 minutes. Add remaining doughnut cubes and press only slightly into the mixture. Drizzle with melted butter, then dust with turbinado and cinnamon. Bake for 45 minutes on bottom rack. Let stand for 30-45 minutes to set up and cool. Serve warm.



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