This dish is an excellent method to consume stagnant doughnuts, however if you have actually got newly made ones, that works too. Start with timeless glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, instead of cake doughnuts, which are thick and will rely on mush when integrated with the custard. The bread pudding will puff heroically near completion of its baking time, like a soufflé, however fall quickly after it comes out of the oven; do not fret, it’s expected to do that! The last texture is someplace in between an eggy bread pudding and a clafoutis, and it’s quite difficult to stop consuming.

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