Harvest Pumpkin Donut Pudding

Well…I think we can officially say it’s Fall.  Yeah, I know it was official on September 22, but it felt like Summer really didn’t end on that day. So now as I’m sitting here typing this, I’m freezing!!  Ok, I exaggerate.  I’m chilly.  It’s going on 7pm, and it’s starting to get dark outside already.  It makes me feel like I need to change into some pajama pants and a sweatshirt.  Why is it, that after we spend three months in the upper 80 degree temperatures, 60 degrees feels like it’s below zero degrees out?  And why is it, when we’ve been through the winter, with below zero degree wind chills, that when it hits 30 degrees on the outside thermometer, we feel like it’s a heat wave, and we are out frolicking in shorts?!!  And why is it, that a month ago when it was 7pm I was still outside doing yard work because it was still light out, but now at 7pm, I’m exhausted and ready for bed because it’s dark out?

The trees here in Western New York are starting to show quite the change in color, and my flowers are beginning to fade away. (Oh, let’s face it.  They started fading about a month ago.  I’ve been a horrible person, and have totally neglected them).  Stores have Halloween decorations and candy out on display.  Everywhere I go, I see ads for pumpkin donuts…. Pumpkin coffee…. Pumpkin cookies….pumpkin pies… pumpkin ice cream…. Pumpkin shakes…. The list goes on and on!

I was at Home Depot today, and I’m not kidding, they had Christmas decorations up already….  We won’t go there just yet. I’m not ready for that.  Don’t get me wrong, I love it…I’m just not ready..

So here we are, the temperatures have been in the 60’s during the day, and down into the 40’s at night, and I’m totally ok with that. I really don’t do well in the heat, and prefer the temperatures to be in the 60’s. I am, and always will be, a jeans and sweatshirt kind of girl.  So yeah, I’ll embrace this feeling of chilly-ness!

It’s fitting then, that while walking through my beloved Wegman’s (my most favorite grocery store); that I would think about making a bread pudding type dish with their Pumpkin Spice Donuts that they now have in the Patisserie.  And it’s fitting that I should be making it now, while the temperatures are down and I’m chilly, and the scent of them baking in the oven is filling the house with that wonderful Fall-like cinnamon smell.  It makes me happy! Life is good.

Harvest Pumpkin Donut Pudding 

Just a quick note…My first try at the recipe only called for half of the pecan crumble.  It was the general consensus among my taste testers that the crumble should be throughout the donuts to get that extra crunch in the pudding. They loved the crumble on top, so decided that it should not only go throughout, but keep it as a crumbly top too.  It was also my TT’s who told me to add salt and nutmeg.  I heartily agreed with them.  I love my taste testers, and someday soon will introduce you.

I also had my taste testers try it both cold, and warm.  While they loved it cold, they all agreed that the flavors came out stronger when it was warm.  If you are serving this warm, it would be delicious with some vanilla bean ice cream.  And while you’re at it, throw a dollop of fresh whipped cream on top too..because that’s what I would totally do.     

The Pudding

One dozen pumpkin/cinnamon sugar cake donuts from your favorite bakery

2 tbsp butter, melted

8 extra-large eggs, beaten

3 cups heavy cream

1 tsp vanilla

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

The Pecan Crumble:

1 cup pecans

1 cup flour

1 cup brown sugar

1 stick butter, melted

The Topping:

Pure Maple Syrup

Preheat your oven to 350 degrees.

To make the pecan crumble: Combine the pecans, flour, brown sugar and stick of melted butter until crumbly.  Divide in half.

Lightly spray or butter a 9 x 13 cake pan. Break the donuts into bite size pieces and place in the bottom of the pan.  Drizzle the 2 tbsp of butter over the broken donuts.  Stir one half of the pecan crumble throughout the donut pieces.

Whisk the eggs, heavy cream, vanilla, cinnamon, nutmeg, and salt together until well combined.  Pour over donut pieces in the cake pan.

Sprinkle the remaining pecan crumble over the top of the donut and egg mixture in the pan.  Bake for about 45 minutes to one hour until a knife inserted in the middle of the pudding comes out clean. I actually let the pudding bake for 45 minutes at 350 degrees, but then turned it down to 300 degrees and let it bake for 15 minutes longer.  I did this only because my oven is temperamental, and I was afraid it would burn.  It turned out perfectly.

 

 

Drizzle with pure maple syrup before serving.  Enjoy!