by Jesi Solomon February 27, 2018

 I know its pretty rare to have extra donuts laying around, in fact this might be the first time in my life I've seen extra donuts…Its kind of like bacon, it just always gets eaten. BUT, on the off chance you do have extra donuts, or want to make glazed donut bread pudding, here is your guide. As much whining as my son did during the shooting, it was only because he really wanted the bread pudding, and he was quite content after he inhaled it. 

Prep Time: 10 minutes
Cook Time: 25 Minutes
Yield: Serves 3 (2 if one is pregnant, but I guess that makes 3 total) 

½ c milk
1 egg
¼ tsp vanilla
2 glazed donuts-1.5 if your wife ate half of one in the middle of the night

Beat the egg in a bowl until the white and yolk have become one. Add the milk and vanilla and once incorporated, crumble in your donut. Mix this real good to get the donut to absorb as much of the custard base as possible. Load your insert, lined with parchment, anything with egg will stick, add milk and sugar, and the sun might fuse them to the insert. Let cook for 25 minutes until all the liquid is gone.

Espresso Sauce Ingredients:
½ c espresso
½ c milk
¼ tsp vanilla
¼ c sugar
2 TB cornstarch

Combine everything in your GoSun brew and give it a shake to help mix the cornstarch in. Angle your GoSun up and slide in the brew. 20 minutes later, give it a less vigorous shake, since its hot now, but you want to make sure that the cornstarch is thoroughly mixed. Alternatively, you could use 2 egg yolks instead of cornstarch. If you do that, make sure to whisk them into the cold milk before you mix everything. As the sauce heats, the yolks will thicken the sauce. 


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