We created our doughnut bread pudding to utilize unsold doughnuts. It comes and goes as we adapt to the ebbs and flows of doughnut sales. Recently we were long doughnuts. I pulled out the recipe and set to work making the delicious concoction. My concern was what I was going to cook it in. I saw 8-inch bundt pans in the kitchen at Whole Foods and asked to borrow them. The bread pudding cooked substantially faster than the massive bundt pan I first used and even the 9 inch round pan we eventually settled on. The smaller bundt has a fabulous aesthetic and its ridges provide perfect keys for slicing. Doughnut bread pudding is back and beautiful in its new form.
Years Past
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