Cake, Batter, and Bowl

Mocha Donut Pudding

Desserts

Apolinaras and I just booked a trip to Lithuania! He grew up there and came to the US in 1995 for college, and while I’ve heard a lot about it, I actually haven’t visited yet. So I’m very excited to see where he grew up, meet his extended family, and visit the Curonian Spit, which was recently named the second best beach in the world by The Lonely Planet. You can probably guess that I also can’t wait to try the local cuisine! I love being inspired by flavor combinations during our vacations.

In fact, one of the first things I did when I got home from URS was to make this bread pudding because I was so inspired by Andria’s idea to use donuts instead of bread in her version of the dessert! My own little twist was to add instant coffee since donuts remind me of breakfast (I may or may not have started my day with this treat one day…), and I couldn’t resist a little chocolate drizzle. This is a really easy dessert to pull together since you’re already starting with the baked donuts.

Mocha Donut Pudding
Printable Recipe

Ingredients:
1/2 cup sugar
3 large eggs
1 1/2 cups milk
2 tablespoons instant coffee
1 teaspoon vanilla extract
5 cups cubed cake donuts (I used a 12 ounce package of 12 donuts)
1/4 cup hot fudge sauce or warm chocolate ganache

Directions:
Heat oven to 350˚F. Place doughnut chunks in a greased 9-inch bread pan. Whisk eggs and milk until smooth in a medium bowl. Stir in sugar, instant coffee, and vanilla extract. Pour egg mixture over doughnuts and soak for 5 to 10 minutes.

Bake donut pudding for 40 to 50 minutes or until the custard is set, but still soft. Cool slightly and cut into slices. Drizzle hot fudge or warm chocolate ganache over each piece. Makes 8 servings.

Nutrition: 406 calories, 20.7g fat, 1.1g fiber, 7.5g protein per serving
Cost: $0.65 per serving

Pineapple Ice Cream Sundaes

It’s my birthday tomorrow and I’m turning the big 3-0!  I'm not exactly sure how this happened so quickly, but I’m excited for the future and by the fact that Apolinaras promised to bring home my favorite carrot cake cupcakes from Petsi’s Pies! Speaking of birthdays,...

Reese’s Peanut Butter Cookie Cups

I'm very excited to be featured on Jen's blog, Beantown Baker, as part of her Friday Favs series today!  You'll find my recipe there for these Reese's Peanut Butter Cookie Cups.  They have a peanut butter cookie bottom filled with a Reese's cup and are topped with a...

Peanut Butter and Jelly Tart

It’s peanut butter jelly time, peanut butter jelly time, peanut butter jelly time! Growing up, my mom always packed me a peanut butter sandwich, raisins, pretzels or chips, and a cookie for lunch, and then I picked up a carton of milk at school. I was such a picky...

Mini Rosemary Cheesecakes with Caramel Apple Topping

I’ve still got mini cheesecakes on my mind. You can never have too many around, right? Well, I suppose that's not entirely true, but people are usually happy to help out with any surplus goodies! For this version, I mixed some rosemary into the cheesecake batter. Our...

Peanut Butter and Banana Parfaits

I may have a hard time remembering most facts, but my memory is almost perfect when it comes to recalling the details of remarkable meals. Two of my very favorite desserts we enjoyed while living in Chicago featured bananas. We devoured crispy cannoli shells filled...

Peanut Butter Chocolate Tart

We’ve started a fun tradition in lab this year where I try to bake something for each person’s birthday. You know I love having the excuse to try new dessert recipes! My only request when I started was that each person make a list of their favorite treats so that I...

Chocolate Cherry Cupcakes

It’s been a couple months since we’ve had a lab birthday to celebrate, but I finally got the chance to whip up some cupcakes for our lab manager’s big day this week! I’m usually up pretty late when I undertake a baking project in the middle of the week, but this time...

Pretzel and Graham Cracker Chocolate Bars

I went to a super fun blogger event on Saturday - Shannon’s annual cookie swap! Last year I made cookies inspired by my very favorite ice cream, Ben and Jerry’s Chubby Hubby, and this year I wanted to incorporate Nestle’s Flipz White Fudge Coated Pretzels aka crack...