Nadiya Hussain: Doughnut Bread Pudding
"I use 6 large doughnuts, but some supermarkets sell smaller ones. If yours are small, you might like to use 8-10."
Butter for greasing
6 jam doughnuts, cut in half horizontally to make two circles
200ml whole milk
300ml double cream
1 tsp vanilla extract or vanilla bean paste
40g caster sugar
3 large eggs
1 tsp icing sugar
Preheat the oven to 170°C fan/gas mark 5. Generously grease a 23cm square dish.
Lay out the doughnuts with the jam facing up.
Add the milk, cream, vanilla, sugar and eggs to a jug and give it all a good whisk.
Pour the mixture over the doughnuts, gently pressing them down so they are submerged.
Put the dish to one side for 30 minutes, so the doughnuts can soak up the mixture.
Bake in the oven for 30-35 minutes, until the centre of the pudding is slightly wobbly.
Set aside to cool for 10 minutes. Dust with the icing sugar before serving.
I use 6 large doughnuts, but some supermarkets sell smaller ones. If yours are small, you might like to use 8-10.
Recipe taken from Nadiya's 'Bake Me a Festive Story' (illustrations by Clair Rossiter), hardback, out now, £14.99 from Hodder Children’s Books
Nadiya Hussain appears at the BBC Good Food Show Winter at the NEC, on Friday 1 December.
Main Image © Georgia Glynn Smith
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