Have you ever been stuck with stale, leftover donuts? You know the ones. They have sat uneaten until they start to resemble a paper weight for your desk at work. I am hard pressed to waste a morsel of good food and it often pains me to throw ANYTHING out that may be consumed. There are, after all, starving children in some third-world country somewhere in the world. Or so my mother used to tell us!
So, next time you are faced with the dilemma of giving those glazed bad boys the heave ho, reconsider and try this quick and tasty option-a quick bread pudding that resembles something that has fallen of the donut truck and been run over!
Run Over By The Donut Truck
3 Stale Glazed Donuts
¼ Cup Milk
2 Eggs, beaten
½ Teaspoon Vanilla Extract
½ Teaspoon Roasted Saigon Cinnamon
2 Tablespoons Brewed Mocha Cappuccino
2 Cups Fresh Blackberries
3 Tablespoons Simple syrup
1 Cup Vanilla Honey Mascarpone
1 Tablespoon Lemon Zest
Confectioner’s Sugar (for dusting)
Preheat oven to 350°. Cut stale donuts into 1” cubes. Beat 2 large eggs. Add ¼ cup milk, vanilla, cinnamon and cappuccino and whisk until blended. In a large mixing bowl toss donut cubes with egg mixture until well coated. Grease medium oval baking dish with butter. Place donut mixture in dish and sprinkle lightly with roasted Saigon cinnamon. Place in preheated oven and bake for 30 minutes or until top is golden brown and crusted.
In the mean time, rinse 2 cups fresh blackberries and place in a small bowl. Add 3 tablespoons simple syrup and toss until berries are well coated and set aside.
Plating: Place a single serving of smashed donut pudding on a small dessert plate. Dust with confectioner’s sugar, top with berries and a dollop of Vanilla Honey Mascarpone and sprinkle with Grated lemon zest. Serve!