Day-old doughnuts are a sweet swap for this classic bread pudding recipe.
Chef and Food Network host Duff Goldman shared his recipe for a treat that can be made ahead and is great to cook with kids.
The "Super Good Baking for Kids" cookbook author joined "Good Morning America" to show how to make use of leftover doughnuts for a tasty, jiggly confection.
Cake Doughnut Bread Pudding
Serving: 1 (9x13 inch) pan
Prep Time: 10 minutes
Baking Time: 35-45 minutes
Cooking spray, for the baking dish
10 to 12 cake doughnuts, cut into 3/4-inch cubes, arranged on a sheet pan and either dried overnight, uncovered, or baked at 350 degrees for 10 minutes
3 cups (480 grams) whole milk
1 1/4 cups (250 grams) granulated sugar
1 tablespoon (14 grams) pure vanilla extract
7 large eggs
1/2 cup (93 grams) lightly packed light brown sugar
1/4 cup (1/2 stick or 57 grams) unsalted butter, softened
Ice cream, for serving, optional
Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
Serve warm, cold or at room temperature, topped with ice cream.
This dish reheats very well. Keep it in the fridge, covered, for up to 3 days.
This recipe is appropriate for children of various ages, but never leave a child unattended in the kitchen. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.
How to make Duff Goldman's cake doughnut bread pudding recipe originally appeared on goodmorningamerica.com