Every May, Land O’Lakes hosts a wonder brunch event for our foodservice customers in Chicago prior to the National Restaurant Association’s annual show. This show is attended by just about everyone who is involved in the foodservice industry. By foodservice I mean those businesses that prepare food that we eat when we are not eating at home. It includes restaurants, schools, cafeterias in workplaces and hospitals, and many more formats. So, because many of our foodservice customers are in Chicago for the show, it is a great time for us to invite them to brunch where we are able to showcase our foodservice products and capabilities.
Here in the Land O’Lakes Test Kitchens we have a team that works exclusively supporting our foodservice business. This team includes chefs, Registered Dietitians and a manager with a background in food science. They work for many months coming up with creative, delicious recipes to serve at our brunch. This year I think they outdid themselves. They prepared and served over 70 recipes to our foodservice customers. Here is a photo of our culinary team at the brunch.
I attended the brunch too but had a job to do. I was the dessert "station captain." Yes, I had the pleasure of encouraging our customers to enjoy an array of mouthwatering desserts. It was a tough job, but someone had to do it! (Haha – probably the easiest job I have ever done.) There were close to 20 desserts to tempt everyone including a selection of mini pies, filled cream puffs, cookies and bars, cakes, and more. But, the favorite recipe by far was Doughnut Bread Pudding. As a matter of fact, many people came back for seconds once they tasted this unbelievable dessert.
I know it sounds sinfully rich and decadent, and it is, but once in a while I believe it’s okay to have a special treat. So, as soon as I returned from Chicago I told the blogging team we HAD to create a consumer friendly version of Doughnut Bread Pudding. Funny, but no one protested or refused to help – that’s because we had all been sampling the foodservice version for the past few months and knew how good it was. So, here it is. Watch out, it can be addictive!
Start by heating your oven to 350° F. In a large bow whisk together the eggs, half & half, melted butter, brown sugar, vanilla, cinnamon, nutmeg and orange juice.
Now cut the doughnuts into ¾-inch pieces. By the way, this is a great use for day old doughnuts.
Stir the doughnut pieces into the egg mixture and let that stand 5 minutes.
Spray a 1 ½-quart casserole with no-stick cooking spray. Pour the doughnut mixture into the casserole.
Bake for 45 to 50 minutes or until puffed and a toothpick inserted into the center comes out clean.
While letting the bread pudding cool slightly prepare the glaze by combining the powdered sugar, Cinnamon Sugar Butter Spread and vanilla in a small bowl. Add enough half & half to reach desired drizzling consistency.
Drizzle the glaze over the slightly cooled bread pudding.
Now enjoy! Sinful? Yes. Delicious? Yes. So, are you going to go back for seconds?
I’d love to hear what you think of Doughnut Bread Pudding so please come back to rate and review this recipe.
Check back in a few days when Emily will share a delicious twist on classic homemade ice cream.
Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz® Blog.