Here's an easy breakfast recipe which is a little bit on the sweeter side, this one is easy to serve and easy to make. This recipe comes from Food and Wine Magazine.
-1 1/2 dozen glazed doughnuts, cut into sixths
-1 quart heavy cream
-2 cups milk
-10 large egg yolks
-2 large whole eggs
-1/2 cup sweetened condensed milk
-1/2 cup brewed espresso, chilled
|Cut the doughnuts into bite sized pieces.|
|Spread in a single layer on a lined baking sheet and bake at 250 for 30 minutes or until dry.|
Raise the oven temperature to 350.
|In a large bowl whisk together: cream, milk, egg yolks, whole eggs and condensed milk.|
Gently coat the doughnuts in the mixture.
|The doughnuts need to soak for an hour, stir them every 15 minutes.|
|Pour into a greased baking pan., nestle into a large pan filled with enough water to reach halfway up the pan the bread pudding is in.|
Bake for 40 minutes covered and 20 minutes uncovered.
|Broil for 3 minutes or until the top is lightly browned.|
Let cool 30 minutes.
While the pudding is cooling mix the coffee whipped cream. Whip the rest of the cream to soft peaks and gently stir in cooled espresso/coffee.
|Slice the bread pudding and top with the whipping cream.|
This was an interesting recipe. The taste was good, the texture was interesting, but the espresso whipped cream was not my favorite. There was no sugar added so the whipped cream was very bitter with the addition of coffee, I didn't think the bitter flavor helped to balance out the sweetness of the pudding, it would have been better without it. Overall, I don't know if I would make this recipe again any time soon, but it is a good way to use leftover doughnuts that you don't want to throw away.