This is hands-down the most ridiculous thing I’ve ever made. A glazed donut bread and butter pudding with rum caramel custard and white chocolate and fudge chips thrown in for good measure – who comes up with this?!?!? Me…….me, I come up with this – and for one reason, and one reason only – the fear of throwing away food.
You see, I had a load of glazed donuts that still hadn’t been eaten and were well past their best – 10 of them left! I couldn’t bear to throw them out cause I knew that with a little love and care………..and cream, there was some life left in them.
I remembered seeing a recipe from Nigella Lawson about 10 years ago that involved stale croissants and a caramel custard and I figured any sweet breaded thing is fair game for a bread and butter pudding. Hence this monster was born!
And boy oh boy am I glad that my mind works in this way – cause this bad boy is so frickin good. How could it not be, cream, donuts, alcohol, sugar – it’s the stuff of fatty dreams and it really is so much more than the sum of its parts.
Let’s get to it……..hold on to your knickers…………….
Glazed donut bread and butter pudding with rum caramel custard
- 9-10 stale glazed donuts (or any donut or sweet bread of your choice, preferably something with no filling)
- White/dark chocolate chips and fudge chips (optional)
- 250g caster sugar
- 550ml whipping cream (double cream would do)
- 4tbsp rum (optional)
- 6 eggs and 2 egg yolks, beaten
- 2tsp vanilla extract
- 1tsp salt
- Pre-heat the oven to 180c / 160c fan
- Tear up the donuts (or whichever bread you’re using) into a dish that is large enough to hold them – I used my 30cm le creuset shallow casserole dish, but any oven safe dish will do.
- Scatter over the white chocolate chips and fudge chips if you’re using and distribute evenly. Set aside.
- Put the sugar and water into a saucepan and put on a high heat – giving the pan a quick swirl to dissolve the sugar in the water.
- Let it heat up and bubble away until it turns a lovely caramel colour – do not stir it! Just let it blip away and keep a watchful eye – it can burn very quickly.
- Turn down the heat and add in the cream and rum, stirring as you go – you will notice that the caramel turns into a big solid lump, but don’t worry, just keep stirring it over a low heat and it will dissolve.
- Take the pot off the heat and add in the beaten eggs, whisking it all along.
- Pour this delightful concoction over the donuts, you may not need all of it, just enough to soak all of the donuts.
- Give it a good press with your hands and leave to steep – an hour would do it, overnight is better.
- Place the pudding into a high-sided oven tray that is much bigger than your dish. Fill the tray with boiling water and place it carefully in the oven for 25-30mins until it is golden in colour and the custard has set.
- Serve warm with ice cream.