Y'all... I had NEVER had bread pudding before. It just sounded...gross. Bread? Yes! Pudding? Right on! Bread pudding? Ummm... hard pass. But then I read the recipe and basically...it's just french toast baked in the oven. Seriously. And this one is made... from donuts! I had been meaning to try it for a while because I saw a recipe that used my beloved Krispy Kreme glazed donuts but they have to be a little dried out and I don't know about YOUR house, but donuts don't last that long around here! So I put this together and made a couple of pans (one with apples!) for us to try out. I sent pictures to Anje and Erika who are my Southern gracious lady touchstones, to make sure it looked right. And y'all... it was GOOD!! We had it warm last night and I'm looking forward to tasting it cold tonight!!
Start out by greasing a couple of smaller pans or baking dishes. I used some that were like 9x7 but you use what you have on hand. Don't go buy anything special. Square or round cake pans will work just fine, too.
Cut up all those donuts and divide them between the two pans.
In a big bowl, mix up the eggs, milk, white sugar, and vanilla.
Pour the mixture over the donuts and get it all in there so they're covered. You can go ahead and set the oven to 350 now, since the donuts are going to need to sit there about 10 minutes and get all soaked up.
Take the softened butter and the brown sugar and mix it together to form a crumble topping. You can add some nuts or raisins or whatever if you want...but I didn't want any so I left them out.
Sprinkle the topping on the top of the mixtures.
If you're adding apples to one or both of them like I did, put them on top of the mixture now. Here's where I added the cinnamon sugar on top, too.
Stick them in the oven for about 35 minutes. You want to keep it in there until it is set and doesn't feel too jiggly in the middle.
I didn't get pictures but I think this might be my favorite part of this dish. You want to put the melted butter, white sugar, beaten egg, and vanilla in a saucepan and let it cook...stirring often...until the sugar is completely dissolved. It might take a while and you want to keep stirring it every now and then (more at the beginning) because you don't want that egg to be scrambled. You want a nice smooth velvetty sauce. If you are going to add some liquor...now's the time. About a 1/4 cup should do the trick. Brandy works nicely, I hear.
Let it cool some and it will thicken back up. Serve it over the top of the pudding. It's a creamy caramel-ish tasting sauce.
I feel like allllll this sugar needs some vanilla ice cream to go with it!