What do you do with spare donuts? Who even has spare donuts? Just me then? I bought a batch of ten of my favourite raspberry jam-filled donuts and after a rush of gluttony, I still had four left that were beginning to lose their appeal. There’s no way I’m going to start throwing donuts away; it goes against everything that I stand for. My mind began looking for ways to use the donuts in a new recipe.
Before I knew it, I was making custard and preparing the donuts for their next incarnation as a delightful take on bread and butter pudding. This is such an easy recipe and yet the result is delicious. The next time you’ve got too many donuts, you’ll know exactly what to do!
4 raspberry jam donuts
200ml double cream
70g caster sugar
1 teaspoon vanilla paste
Cut the donuts in half and place in an oven proof dish that’s deep enough for fill with custard almost to the top of each donut half. In a bowl, whisk the eggs and then add the remaining ingredients. Whisk thoroughly and have fun pouring the mixture over the donuts. Place the dish in the middle of an oven at 180 degrees for about 40 minutes.
I left mine uncovered for a little too long. To stop the donuts burning, cover with foil towards the end of the cooking time. The custard will be wobbly, but set and the donuts will be hot and very soft. They’ll simply yield to your spoon. Yum!