Yep, you read that right. Day-or two-old Top Pot Doughnuts made into a luscious, rich bread pudding!
Maple bars and apple fritters to be exact. Drowned in a cinnamon-y rum cream sauce and drizzled with a rum icing. Oh my heavens!
This is my version of Top Pot Doughnuts‘ recipe that is in their soon-to-be-released cookbook, HAND-FORGED DOUGHNUTS Secrets and Recipes for the Home Baker by Mark and Michael Klebeck with Jess Thomson.
I altered the recipe a bit to suit my taste and the ingredients in my fridge. Grab a copy of the cookbook when it comes out this fall to see the original recipe!
Top Pot Doughnut Bread Pudding with Rum Icing Recipe
adapted from Hand-Forged Doughnuts Secrets… cookbook
for the bread pudding:
6 cups cubed day-old raised doughnuts (about 3 large doughnuts)
4 large eggs, lightly beaten
2 tablespoons golden rum
1 teaspoon ground cinnamon
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
3/4 cup low-fat milk
for the icing:
1 cup powdered sugar
1 tablespoon softened butter
1 tablespoon golden rum
1 tablespoon hot water
Preheat the oven to 350ºF. Grease a 9×5″ loaf pan (or similar sized baking dish). Fill the pan with the cubed day-old doughnuts.
In a medium bowl, whisk together the rest of the pudding ingredients and pour over the doughnuts in the pan. Press down to make sure all the cubes are soaked.
Bake for 45-50 minutes, until browned on top and firm in the center. Let cool for 10 minutes or so in the pan.
While the bread pudding cools, make the icing. Whisk the ingredients together in a small bowl until smooth. Add more hot water or rum if needed until the frosting is pourable.
Serve the bread pudding warm with the icing drizzled on top!