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!