doughnut bread pudding with espresso creme anglaise


leftover doughnuts

doesn’t  happen very often at my house,

but when it does we make doughnut bread pudding

doughnut bread pudding with espresso creme anglaise


We’ve been on spring break now for a few days, and there has been a constant rotation of kids in and out. Charlie is sleeping at a friends house, and Stella had two friends sleeping here.

Stella is sleeping at a friend’s house and Charlie has three friends here.

I never know who is coming or going, but they all seem to want doughnuts for breakfast.




Last weekend we over-bought, and doughnut bread pudding seemed to be the best way to use up the day old doughnuts.

Even the kids loved it, and they are not big fans of bread pudding.

How can you not though, it’s doughnuts and custard,

and because nothing goes better with doughnuts than coffee, I added a delicious espresso creme anglaise to pour over the top.


doughnut bread pudding with espresso creme anglaise


doughnut bread pudding with espresso creme anglaise


  • 6 or 7 day old glazed doughnuts, cut into 6 pieces each
  • 2 cups of half and half
  • 3 large eggs
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • for the creme anglaise
  • 1 cup half and half
  • 1/2 cup strong espresso, brewed
  • 3 egg yolks
  • 1/4 cup sugar


  • pre-heat the oven to 350 F.
  • generously butter a 2 1/2 - 3 qt baking dish
  • arrange doughnut pieces in the baking dish
  • whisk together the half and half, eggs, sugar,vanilla, nutmeg, and salt
  • pour the mixture over the doughnuts, and let sit for 15 minutes
  • bake pudding until set and golden brown on top - about 40 minutes
  • to make the creme anglaise -
  • combine the half and half and espresso in a saucepan
  • heat over medium until steaming, but not bubbling - stir frequently to prevent scorching
  • whisk together the egg yolks and sugar
  • while still whisking, slowly pour in the hot milk/espresso
  • pour mixture back into the saucepan, reduce the heat to med- low
  • cook util the sauce has thickened and coats the back of a wooden spoon (about 5 minutes)
  • serve the bread pudding warm with the sauce over the top


Coffee is one of my favorite things, and I know I drink way more than I should, but lately I have been ADDICTED to my Nespresso® machine. It just doesn’t get any easier when it comes to making espresso at home.



Gourmesso offers  20 coffee capsules including 6 flavored varieties that they sent me to try, and all are compatible with Nespresso® machines – I am LOVING the caramel, and with all of the different intensities, there is surely something for everyone.

For the creme anglaise I chose a bold flavor – Messico Blend Forte but any good strong espresso will work.

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doughnut bread pudding with espresso creme anglaise


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