Glazed Doughnut Bread Pudding

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If you’re looking for a figure friendly, no-carb recipe, today is NOT your day.
I completely understand if you must look away.

I have a serious issue with doughnuts.
Always have
Always will

The promise of doughnuts on a Sunday is how we get our children to church without fuss.
I’m not necessarily proud of this fact, but it is what it is.

and well…I LOVE doughnuts.

We usually end of ditching the leftovers {they really are not very good stale}
but I dislike wasting.

If I can find uses for all of our leftover stale bread, I can certainly find a use for doughnuts.

Bread Pudding
Not sure why I hadn’t thought of this sooner.
In my opinion, great not only as dessert, but they’re doughnuts, have it for breakfast.
 I know you want to

Glazed Doughnut Bread Pudding:
6 glazed doughnuts cut into cubes
2 1/2 cups of whole milk
2 eggs
1/2 cup of sugar
1 tsp of vanilla
1/2 tsp salt
dash of nutmeg

preheat the oven to 350F
place the cubed doughnuts in a 3 qt baking dish
combine the milk, eggs, sugar, salt, vanilla, and nutmeg
whisk and pour over the cubes
let sit for 15 minutes
bake in the center of the oven for 50 – 60 minutes
(will be mostly set but still a bit jiggly in the center)

best served warm.

We will never throw doughnuts away again.