Cook along with Duff as he turns leftover doughnuts into a rich and custardy dessert with a decadent brown sugar topping!Catch Duff on #SpringBakingChampionship, Mondays at 8|7c or stream it the same day on #discoveryplus: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3FIC7HVSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cake Doughnut Bread PuddingRECIPE COURTESY OF DUFF GOLDMANLevel: EasyTotal: 1 hr 10 minActive: 10 minYield: One 9-by-13-inch baking dishIngredientsCooking spray, for the baking dish10 to 12 cake doughnuts, cut into 3/4-inch cubes, arranged on a sheet pan and either dried overnight, uncovered, or baked at 350 degrees F for 10 minutes3 cups (480 grams) whole milk1 1/4 cups (250 grams) granulated sugar1 tablespoon (14 grams) pure vanilla extractKosher salt7 large eggs1/2 cup (93 grams) lightly packed light brown sugar, plus more if needed1/4 cup (1/2 stick or 57 grams) unsalted butter, softenedIce cream, for serving, optionalDirectionsPreheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.Serve warm, cold or at room temperature, topped with ice cream.Cooks NoteNever leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate. This dish reheats very well. Keep it in the fridge, covered, for up to 3 days.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#DuffGoldman #FoodNetwork #CakeDoughnutBreadPudding Duff Goldman's Cake Doughnut Bread Pudding | Food Networkhttps://www.youtube.com/watch?v=BvDsNBrr7-k
