Cinnamon doughnut pudding

This is basically a bread & butter pudding using leftover cinnamon doughnuts instead of bread. It actually works out really well! 

Break up the cinnamon doughnuts into smaller pieces & fill the baking tray. Because the doughnuts are covered in cinnamon sugar, I don’t add any extra sugar to it. 

I then make a custard using 6 eggs & about 3 cups of milk. Whisk it together, pour it over the doughnut pieces & let it sit for about 5 minutes. This allows the doughnut to absorb the milk & egg mixture. 

Then place it in a preheated oven at 180 degrees celcius for about 30-40 minutes. When it is golden brown, take it out, let it rest for 5 minutes before serving. Add a scoop of ice cream to it & that makes is absolutely delectable! 


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