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.
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|Serving Size: 1 –8 serving (2378g)|
|Recipe Makes: 6 –8 serving|
|Calories from Fat: 1878 (77%)|
|Amt Per Serving||% DV|
|Total Fat 208.7g||278 %|
|Saturated Fat 108.9g||544 %|
|Monounsaturated Fat 72g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 4056.3mg||1248 %|
|Sodium 686.9mg||24 %|
|Potassium 1854mg||49 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 61.5g|
|Protein 85g||121 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2436
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