Store the baked doughnut bread pudding, covered, in the refrigerator for up to 3 days. Don't toss out those day-old doughnuts! This make-ahead doughnut bread pudding is rich, custardy, and swirled ...

The bread pudding will puff heroically near the end ... Let sit until cool enough to handle. (Drying out the doughnut pieces will help them absorb the custard.) Vigorously whisk eggs, egg yolks ...

You'll never throw old doughnuts away again after trying ... bake for a further five to 10 minutes. When the pudding is done, take it out of the oven and let it stand for 10 minutes before serving.

Spread the doughnut pieces on baking sheets and bake ... pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes ...

Chef Jerod Wilcher from ButterFLY Garden Brunch Café made White Chocolate Doughnut Bread Pudding. ButterFLY Garden Brunch is located in the Lenox Village community at 6917 Lenox Village Drive ...

Cut donuts into 1” pieces. Lined a 9”square baking pan that has been sprayed with cooking spray. In a large mixing bowl whisk eggs. Add sugars and whisk again. Add milk, cider ...

Tip: The bread pudding can be assembled, covered, and stored in the refrigerator for up to 12 hours. Bring it to room temperature for 30 minutes before baking. Store the baked doughnut bread ...