Chocolate Donut Bread Pudding

prep time: 10 minutes (not including time to make donuts) cook
time: 45 minutes to 1 hour (less if using a muffin pan) yield: 12
servings

I love listening to cooking podcasts for inspiration
while I run. One podcaster talked about how she
would pick up donuts at the gas station, leave them
out to get dry, and then make bread pudding out of
them for Christmas morning. She prepared the bread
pudding on Christmas Eve, so all she had to do was
throw the pan in the oven while the kids were
unwrapping their gifts. I thought, “Hmm, I can do
that!”

For an even more indulgent breakfast, make a double
batch of the chocolate glaze when making the donuts
and drizzle each piece of bread pudding with 1 to 2
tablespoons of the extra glaze.

1 batch Glazed Chocolate Donuts (here), preferably a
day old, cut into 1-inch cubes

pudding

1 cup unsweetened cashew milk or almond milk (or
hemp milk if nut-free)