Donut Pudding

I love winter but this year we seem to be experiencing chilly winds and very cold nights so most nights we're enjoying so a few hot and comfy desserts after our main meal. The upside is the kids are eating their dinner most nights and we're getting to finish off dinner with a yummy warm dessert. While at the supermarket the other night I was walking through the bakery section and I noticed that they were marking down a heap of sweet treats. Walking over I was hoping to find a bargain for the kids morning tea but what I found was even better. I picked up three packets of cinnamon donuts and a a packet of date scones for $2.00 which was a fifth of the usual price. Bargain. Now for my two dollars I got 18 cinnamon donuts and 4 scones.

Straight away I knew what I was going to do with both of the sweat treats I'd purchased. Last year I shared with you my childhood favourite dessert Chocolate Bread and Butter Pudding and this time I thought I'd use the donuts and scones separately to create this classic bread pudding. I decided to make a Donut Pudding using the same principle as the classic recipe.

Donut Pudding

Ingredients

18 cinnamon donuts

6 large eggs

3 tablespoons caster sugar

3 cups of milk

Method:

1. Preheat oven to 200°C.

2. In a large mixing bowl beat eggs until they're well combined. Add sugar and milk and continue mixing until well combined.

3. Pour a small amount of the egg mixture into your medium oven proof dish.

4. Cut each donut into slices and place them on top of the egg mixture. When you've used up all your donuts carefully pour the remaining egg mixture over the top of the donuts.

6. Bake for 45-50 minutes or until its firm to touch.

7. Allow to stand for 5 minutes before serving with ice cream.

In total this dessert end up costing me just over $5.00 and of five people I thought that wasn't two bad especially when everyone will get two serves each. Overall, I'm really happy with the way it turned out and the kids thought it was great. I decided to make another pudding using the date scones and with the same egg mixture and a little bit of butter on each piece of scone, it turned out beautifully.

I had one happy husband and four excited children after making both these desserts. I think next time I find that donuts have been reduced at the end of the day I'll grab a packet or three and make up this dessert again. Maybe next time I might even try it using jam filled donuts as that'll give it a nice gooey jam flavour to the entire pudding.

Megan