Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard. The bread pudding will puff heroically near the end of its baking time, like a soufflé, but fall shortly after it comes out of the oven; don’t worry, it’s supposed to do that! The final texture is somewhere between an eggy bread pudding and a clafoutis, and it’s pretty hard to stop eating.
Check out the recipe here: www.bonappetit.com/recipe/day...
Bon Appétit stands with the Black Community in the fight against police brutality and systemic racism.
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Amiel is supporting Campaign Zero: www.joincampaignzero.org/
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.