When I was a kid (and spoiler alert: as an adult), I disliked sleepovers mostly for one reason: the morning after.
Sure, everything’s all fun and games in the evening. You arrive after having eaten dinner so you’re fat and happy, and you spend the night playing games or telling jokes or, if you’re old now like me, watching Ghost Adventures with your boyfriend while daydreaming about caramel sundaes. Everything’s dandy.
But then you wake up and life slaps you in the face hard. There’s never ANYTHING to eat for breakfast.
I swear, I must choose significant others and friends who are aliens and who come from alien families who purposefully are trying to defy all logic by avoiding breakfast food purchases.
At my BFF’s house, she’d sleep in until noon, which is disgusting and basically a travesty on humanity, and when she finally woke up, I’d been rummaging through her pantry for the past six hours, trying desperately to find any sustenance that wasn’t red pepper flakes or cornmeal which were the only things her parents seemed to stockpile.
Occasionally, there’d be a lone box of Raisin Bran in the back corner, probably with an expiration date older than time itself, and who honestly enjoys Raisin Bran anyways? It was like a cruel joke laughing cobwebs of stale crap cereal in my hungry face. As if they bought Raisin Bran just for looks so when people rummage through our pantry, we can appear to be well-rounded and nutritious with our breakfast choices.
Likewise at my boyfriend’s house. I’m sorry, but maybe I’m used to overspending at the grocery store and constantly having a multitude of breakfast choices around: Yogurt with granola. Jam and toast. Cereal. Toaster strudels. Eggs. But when I stayed over at Jessie’s one night and the next morning, had the brilliant-girlfriend intention of making my boyfriend breakfast in bed, I was sadly slapped in the face of breakfast-hatin’ reality: his family doesn’t believe in breakfast.
They had more batteries in the fridge than eggs. BATTERIES, people. Batteries aren’t even supposed to BE in the fridge!!
After contemplating making a battery acid smoothie for breakfast but sadly discovering there was no fresh fruit, nor yogurt or juice to make aforementioned suismoothie, I cried in a heap until he finally took me to McDonald’s. Usually, crying in a heap results in an Egg McMuffin–you should try it sometime. Manipulation tastes strangely like egg and cheese biscuit sandwiches, just sayin’.
Anyways, while I am a firm believer in eating breakfast, most people aren’t. I’m here today to change that. While donuts and pie aren’t typically “nutritious” breakfast fare, they are certainly more qualified as breakfast than cold batteries, yeah? And they’re baked in the most glorious bread pudding of your LIFE.
Donut Bread Pudding Pie *inspired + adapted from Dorothy’s Pumpkin Bread Pudding Pie recipe and Cakespy’s Gingerbread Pudding recipe (in her book)
1 refrigerated pie crust (or a homemade pie crust)
3 cups cubed yeast or cake doughnut holes (just avoid frosted or powdered varieties)
2 cups heavy cream or eggnog
1 tsp vanilla extract
1 teaspoon cinnamon
Dash of nutmeg
1/2 tsp salt
3 Tablespoons cold butter, cubed
1. Liberally grease a 9″ pie plate with cooking spray and gently lay your pie crust inside the pie plate. Flute edges with your fingers, if desired.
2. In a large bowl, whisk the eggs. Add the heavy cream or eggnog, the vanilla, cinnamon, nutmeg and salt and combine. Gently fold the cubed donut holes into the wet mixture to coat. Pour the mixture into the pie plate and allow to sit while your oven preheats to 350 degrees F.
3. Once the oven’s hot, place the pie plate on a rimmed baking sheet (to catch drips). Gently place a pie shield along the edges of your pie (or carefully tent crust with aluminum foil) and bake the bread pudding pie for approx. 30 minutes.
4. Remove the pie shield or foil and bake for an additional 10-15 minutes, or until the center is almost set and the crust and top is lightly golden.
5. Allow the pie to come to room temperature before cutting into wedges to serve. This is best served the same day, but can be stored in the fridge up to an additional day. It also tastes great warm!
K, so let me clarify by saying I DO NOT like bread pudding. Or rice pudding. Or tapioca. Or escargot. They all have awful textures to me and I just can’t stand it. But perhaps it was the magicalness of the donuts that made me like this pie, or the fact that it was donuts baked inside of a pie, but either way, I fell in love. It’s so rich and decadent–not for the faint of heart–but full of insane, heart-warming flavor and great texture. A definite must-try!
Also, it tastes delicious with some homemade vanilla bean butterscotch sauce on top. I meaaaaannn..