Doughnut and Berry Pudding 12.000

Deb Lindsey for The Washington Post

Jun 26, 2013

This dessert has the crustiness of French toast and the berry gooeyness of pie. You can use any combination of berries that totals about 1 3/4 cups. When it comes out of the oven, it's puffed and golden; it deflates as it cools, but the taste will not suffer.

Paula Shoyer tested this recipe using regular-size glazed doughnuts and glazed doughnut holes; she decided that the pudding is so tasty, you should consider buying doughnuts just to prepare it. You can double the recipe for a 9-by-13-inch pan, or halve the custard and berry amounts if you end up with just a few doughnuts sitting around.

Serve with vanilla ice cream.

Make Ahead: The pudding can be refrigerated for up to 3 days.

Servings: 12 - 16
  • 5 to 6 glazed yeast doughnuts, preferably day-old (may substitute enough doughnut holes, halved, to cover the bottom of an 8-inch square pan, about 12 ounces)
  • 3 large eggs, left out at room temperature for about 10 minutes
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole milk
  • 1/2 cup fresh blueberries
  • 3/4 cup fresh raspberries
  • 1/2 cup fresh blackberries


Preheat the oven to 350 degrees. Have an 8-inch square baking pan at hand.

Cut each doughnut in half (creating two semicircles), then cut each half into 3 wedges (for a total of 6 pieces per doughnut). Arrange the doughnut pieces in the baking pan to cover the bottom in a single layer.

Whisk together the eggs, sugar and vanilla extract in a medium bowl, then whisk in the milk; this will form the custard.

Scatter the berries around the doughnut pieces, tucking some of them into the nooks and crannies. Pour the egg mixture on top and use a flexible spatula to press and submerge the doughnut pieces and some of the berries under the liquid; allow some berries to poke out. Let it sit for 10 minutes, pressing the doughnut pieces into the liquid every 5 minutes.

Bake for 45 minutes, until the custard has set and the doughnut pieces sticking out are browned. Cool for 15 minutes, then serve warm.

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Recipe Source

From Paula Shoyer, baking teacher and author of "The Kosher Baker" (Brandeis, 2010) and the upcoming "The Holiday Kosher Baker" (Sterling, 2013), which will include a chapter of unusual doughnut recipes.

Tested by Jane Touzalin.

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