Doughnut and Berry Pudding (Deb Lindsey/FOR THE WASHINGTON POST)

Leftover doughnuts — if there is such a thing in your world — do not have to wind up smooshed into a casserole with eggs, cream and butter. Not that there’s anything wrong with that as an occasional splurge; check out Paula Shoyer’s more-healthful, fruity version of a doughnut-based pudding.

Bayou Bakery chef-owner David Guas turns beignet dough scraps (again, we are wondering, how could there be?) into sticky buns with a bourbon-pecan glaze. The beignet dough recipe comes from his 2009 cookbook, “DamGoodSweet.”

Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group, offered a couple of smart solutions:

Doughnut crisps. These are easy to do, akin to baked bagel chips. The difference is that doughnut crisps tend to stay a little softer at the center, and their glazed edges caramelize just enough to provide a sweet crunch.

Use a serrated knife to cut day-old glazed, unfilled doughnuts. When you cut them in half vertically and then into thin slices, the yield will be about 16 slices. Cut them horizontally and you might get 4 round slices. Spread them on a rimmed baking sheet and bake at 275 degrees for 10 minutes, then turn them over and bake for another 5 minutes or so. Eat warm, or cool and store in an airtight container.

Doughnut truffles. They could be mistaken for cake pops that are surprisingly less sweet. MacIsaac developed two no-bake, chocolate-coated recipes using day-old plain or glazed cake doughnuts: Nutella and one that incorporates blueberry jam, lime and fresh ginger.

How do you like to repurpose leftover doughnuts/dough? Join today’s Free Range chat at noon:


Blueberry-Lime Doughnut Truffles

Are doughnuts the new cupcakes of DC? The Food section at The Washington Post is ready to name the sweetest treat in the capital. (The Fold/The Washington Post)

Doughnut and Berry Pudding

Nutella Doughnut Truffles