For the pudding:
18 eggs
1 cup sugar
2 teaspoons vanilla
1 quart heavy cream
8 day old donuts

For the sauce:
Caramel Sauce
Grand Marnier (You can substitute your own choice, such as Kaluha or a dark rum.)


Preheat oven to 325 degrees F.

1. Mix or whisk eggs, sugar, vanilla, and cream in a large bowl.
2. Using a separate baking dish, break up the donuts into small pieces and disperse evenly around the bottom of the dish.
3. Bake in oven for 1 hour or until the custard sets.

For the sauce:
1. In a small saucepan make a caramel sauce and add a splash of Grand Mariner liqueur. (You can substitute your own choice, such as Kaluha or a dark rum.)
Cool and cut into squares drizzle carmel sauce and some chocolate too onto the pudding, top with homemade whipped cream. If desired enjoy with a fresh cup of coffee.
Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2011.

The secret to this bread pudding is not bread at all, but day old donuts. It is a recipe that Sheree DeLorenzo of Seaport Grille learned to make from her grandmother in Nova Scotia. Violet Hudson was Sheree's  grandmother from Halifax, Nova Scotia, and this was one of many favorite recipe's from her. Her mother, Bea Grant, grew up in Nova Scotia and when Sheree would visit her Grandmother she would often make this pudding. They like hearty recipes like this because it is colder, no matter what time of year.

In terms of a recipe, it is really a custard, meaning that it is made with eggs, sugar, milk and vanilla. Because it is made in the restaurant the recipe has been enhanced, such as using 18 eggs and heavy cream instead of milk.  You can visit your local donut shop and buy some day old donuts. A combination of chocolate and vanilla donuts is recommended.

Sheree also tops a serving off with a caramal sauce flavored with Grand Marnier liquer, which gives it an orange flavor. You can use a Kaluha, a dark rum, or any other preferred taste.

This dish is our bread pudding. And it's called Nana's Bread Pudding. My mother is named Bea Grant, and she was from Nova Scotia. So I just went to the local coffee shop and I got day-old doughnuts.

There's going to be 18 eggs, believe it or not. So I'm just going to fill this up with 18 eggs. We're making a regular custard. And everybody knows how to make a custard. It's eggs, sugar, milk, vanilla. That's all there is to it, to our custard. I'm just making it a little bit richer because this is for the restaurant.

And here is our cup of sugar. We have two teaspoons of vanilla, right in. And I'm going to put-- this is heavy cream. So we just going to put some heavy cream in here. This is one quart of heavy cream.

Now I have my trusty whisk, and we're just going to whisk the right up into a nice custard. And we're going to pour that right into our doughnuts here. We're just finishing up, we're just putting the custard right into our doughnuts. There we go.

And we are going to let this soak, let the doughnuts soak up this beautiful delicious custard mixture. And then we just plunk it in the oven for about an hour and a half at 325. And it comes out-- you can use a toothpick. When the toothpick comes out clean, your bread pudding is done.

So this is Bea Grant's bread pudding, and putting it right in the oven.

OK. We take this out of the oven, the bread pudding. We cut a slice and you like to serve it warm. Take a little bit of orange. I'm not going to put that much into the caramel sauce, because Grand Marnier is very strong.

I'm just going to add this to the caramel sauce, a little bit of Grand Marnier. Not even a shot. It was just a sprinkle there. Just to give it that nice liquor flavor. It will have a nice liquor flavor, and this gives it a little orange taste.

But you can use Grand Marnier. You can use Kahlua for coffee. You can use dark rum. So I'm going to take the caramel sauce and I'm going to layer that right over our bread pudding, just like this. And oh my god, this looks so delicious. OK.

Then we're going to take our fresh whipped cream, and we're going to dollop some fresh whipped cream right on the side, so you can dip it in. And here is Nana's Bread Pudding, made with doughnuts, fresh whipped cream.

This came from Nova Scotia. My grandmother made bread pudding with chocolate and vanilla doughnuts. And they eat so hearty up there because it's so cold. And here we go. We have it now in Gloucester, at Seaport Grill.

And it is delicious. So I have the perfect bite. I have chocolate doughnut, vanilla doughnut, bread pudding with-- oh, a little caramel sauce with Grand Marnier. And let me try this, 'cause this is bringing back so many memories for me. Mm. Oh my god, this is so delicious. I love it.

Serve it with a cup of coffee. Enjoy. Thank you for coming with me today and making my bread pudding. It means a lot to me. Thank you.

Nana's Bread Pudding
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