Donut Bread Pudding Cake with Vanilla Custard
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup heavy cream
  • 1 cup milk
  • 3 eggs yolks
  • 1 egg
  • ¼ cup honey
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ cup Maple Cream Liqueur
  • 12 glazed Donuts
  • ½ cup chopped pecans
  • Vanilla Custard Topping...
  • ¾ cup milk
  • ¾ cup heavy cream
  • ½ cup brown sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Spray a 9" round spring cake pan with cooking spray and then wrap the base in parchment paper and the tightly with foil.
  3. In a large mixing bowl, beat cream, milk, egg and yolks, honey, spices and liqueur until frothy.
  4. Break donuts into 1" pieces and place in the cake pan, pressing down.
  5. Pour cream mixture over the donuts pieces and press down again.
  6. Sprinkle pecans over the top, then cut up 1 tbsp of butter into small pieces over the top.
  7. Place in the oven and bake for 1 hour or until it's browned and a toothpick can be inserted and come out clean.
  8. For the Vanilla Custard topping: Combine cream, milk, ¼ cup sugar and heat while stirring; do not boil.
  9. In a separate medium bowl, beat egg yolks and remaining ¼ cup sugar.
  10. Add warm milk mixture by the spoon and whisk, adding a small amount then whisking until the egg mixture is the same temperature as the heated cream mixture. Then add in the remaining mixture to each other, whisking to mix thoroughly before placing back on the stove. Add vanilla then ccook on low to medium heat, stirring constantly, until the custard thickens. Remove and pour over cake before serving.
Recipe by This Lil Piglet at