Bread and Butter Pudding with Doughnuts


12 doughnuts, roughly chopped
½ cup sultanas
6 whole eggs, lightly beaten
1 pinch cinnamon
1 tsp vanilla bean extract
½ cup flaked almonds
400ml cream
200ml milk


Preheat oven to 170 -175℃.

In a large baking dish, lay out doughnuts and sprinkle with sultanas. Mix eggs with cinnamon, vanilla extract, milk and cream. Pour mixture over doughnuts (this may need to be done is smaller batches to allow the mixture to soak in). Allow to soak for an hour.

Sprinkle with almond flakes and bake in an oven for 35 – 50 minutes until the pudding has set and the top is golden brown and crunchy.