Amiel Makes Doughnut Bread Pudding at Home

Oh you wanna be on that side?

Oh no, I don't care.

Oh well I was thinking,

I mean you could be on that side if you want.

I have no preference.

You don't have a preference?

Do you have a preference?

I mean Are you just

talking right now about nothing?

I'm really just talking about nothing.

[light music]

We meet again.

[laughs] Right here in this very kitchen

where we've been for two months.

Two months, hi I'm Amiel.

Hi, I'm Lauren.

That's my wife, my beautiful wife.

I'm married to him. Yep.

He's the best. We live together.

And we're trapped together.

We're in our home kitchen.

It's true.

In Hudson, New York. Yeah.

And we're gonna make some doughnut bread pudding.

Thanks for comin' to hang out

while we're doing this. My pleasure,

thanks for inviting me.

You rarely invite me to these things.

We're normally not doing videos together

because you're busy opening a restaurant.

I am very much trying to open a restaurant.

In Hudson, New York, it's called Kitties.

All right, so we're gonna make some doughnut bread pudding.

We've got a dozen doughnuts here

and I guess the first thing we need to do

is we need to like break these up into kind of like

sixths or eighths because we're gonna dry them out

on this rack so we can--

It's not like an exact thing.

No, I think the recipe language actually says

that you have to like cut them into eighths

but I actually think it's nicer to kind of tear them up.

Yeah, more cragles, less danger.

Less danger, and there are plenty of times

when I have made doughnut bread pudding

when I absolutely should not have been anywhere near a knife

So we've got some glaze doughnuts here

which is kind of my preferred.

I mean they're the best doughnut.

They're the best doughnut. Yeah.

But also, we've got like some old fashions,

got like blueberry old fashioned doughnuts,

the less frosting and stuff and sprinkles,

the kind of like more refined

the doughnut bread pudding is.

[Lauren laughing]

You know, as refined as something like this can be.

This is like the same as what you would do

if you were making stuffing.

Just to get any extra moisture out of the doughnuts

so that they're like really ready to soak up the custard.

Yeah, so you're gonna take those,

put 'em in the oven.

Yeah. 15 minutes or so

they'll be ready!

We gotta make a custard

and the primary and best and most special ingredient

in a custard is eggs. True.

[Amiel] We got eight eggs here,

will you help me separate them?

[Lauren] Yes I will.

So this recipe calls for we got four whole eggs

and then four egg yolks.

Yolks in here.

[Amiel] Wholes and yolks in there, yeah.

You want the eggs because they're obviously

like gonna bind and help the whole thing to like

puff up and be really special and rich and delicious

and those extra egg yolks are just gonna kind of take it

just a little bit over the edge and make it even richer.

I don't know, we were just talking about what

you might be able to use if you didn't for whatever reason

have a dozen leftover doughnuts lying around.

I mean, I agree with you, I think that you could use

just bread or like some kind of sweetened bread.

Like brioche maybe but--

Brioche. If you don't like

a sweet bread pudding, I actually think it could be really

yummy and then put more jam or eat it with something sweeter

like honey. Mhm, mhm, mhm!

That's true, I mean the thing is just like

the whole recipe is kind of organized around how sweet

the doughnuts already are so there isn't

a lot of added sugar. Yeah.

Otherwise you're gonna end up with something

that's just like really really really sacron and sweet.

We got all our eggs, we got our egg whites,

I don't know what we're gonna do with our egg whites,

we can make meringue or something like that.

Yeah, make a little meringue.

Just a little meringue.

We've got like two tablespoons of sugar

that are gonna go in here.

We've got vanilla extract. Yum.

A good pinch of salt in there

and then Lo do you wanna zest some lemon in here?

This, so this ones kind of flavored with lemon zest

and a little bit of vanilla and we're also gonna add

a little bit of jam later on before it bakes,

give it a little bit of like a jelly doughnut sort of

character but like really that's where the flexibility

in this recipe is, it's kind of like a blank canvas,

especially if you're using a rather subdued doughnut.

I'd be like citrus zest is great,

but also like a little bit of cinnamon would be delicious.

Yeah. Or if you don't have

vanilla extract you could use like almond extract, totally!

Maybe a little bit of alcohol if you don't have vanilla.

Oh yeah. Maybe a little bit of rum.

Little bit of bourbon. Yeah.

Mmm, that sounds so good.

We've got four cups of half and half.

Now I'm just gonna beat this up.

And then we're just gonna add the half and half in.

Careful, in your all-white ensemble.

My all-white ensemble,

I don't want to get custard all over my all-white ensemble.

So, we just wanna, you're not really trying to get too

too much air in here necessarily,

we're just gonna beat this until

it's light and foamy and totally uniform.

Ta-da, custard!

Okay, custards done, Doughnuts?

Light, foamy, doughnuts are in there,

they need another, what do you think?

[Lauren] Did you set a time?

I didn't set a timer.

[Lauren laughing] I didn't set a timer,

I don't know, they're supposed to be in there

for like 15 minutes, you wanna make sure

they're nice and dried out and also kind of just starting

to brown and crisp a little bit around the edges,

it also depends on what kind of doughnuts you're using,

these are day old doughnuts,

if they were more than that, I feel like they'd be even

more dried out you don't really need

to put them in there for quite as long.

So, we've got our doughnut pieces, our doughnut croutons,

they came out of the oven and then we let them cool

fr just like five or six minutes but you can kind of see,

they're like, like crispy now.

One of the things about this recipe

is it looks like it's a ton of doughnuts

and it's never gonna fit into this baking dish.

Yeah. We've got a two quart

baking dish here but because they're so airy

Yeah. They're gonna soak up

all of this cream and kind of like condense a little bit.

I prefer a yeasted doughnut for this to a cake doughnut.

The yeasted ones are sort of like the soft,

pillowy, fluffy ones. Yeah.

And the cake doughnuts are a little bit denser.

I'm gonna get the doughnuts into the custard,

if you wanna butter that baking dish.

Yes, I would love to butter.

Great. Do you use

your hands or do you use,

what do you like to use?

I sometimes use a paper towel.

Hmmm. But if you wanna use hands.

I'm gonna use my hands.

Use your hands!

I'm gonna use my hands.

I'm gonna use my hands for this.

I'm just gonna get these doughnuts into our custard

and I'm trying to kind of be a little bit gentle with them

just because they are kind of delicate at this point.

I'm gonna give these a nice, initial toss for being

kind of gentle and now that everything is kind of coated,

I'm just gonna let this kind of hang out

and like just soak up some of that custard for

you know five minutes before I give them another toss.

So, now that this has been hanging out

for a little bit, we've got our buttered baking dish,

I'm just gonna give this one last kind of toss

and now things are starting to get really soft,

we still have kind of pieces in there,

but they're really starting to soak up the custard.

Do you wanna go ahead and put this in the baking dish?

Yeah totally! Cool.

Mmm.

[Lauren laughing]

Mmm, look at that.

I'm just really excited for when all these little bits

get enveloped in the custard.

Mmm. I love a soft food.

Mhm. So this is really,

and I love bread pudding, top 10.

I think it's safe to say that we're a wet food family.

We're a wet food family.

[Amiel] Yeah, no dry food here.

So, now this has been expertly layered into

Let's just give it a little, a little love.

Give it a little joosh. Make it pretty on top.

Lauren used to be a food stylist.

We need the jam!

Yeah! Let me grab the jam.

Wet flavor, what do we have here?

We've got some strawberry fruit spread.

Is that your fav?

Uh you know I'm more of a raspberry guy

but they didn't have any.

Yeah. At the old rolling grocer.

So the idea here, we're just gonna dollop

a little bit of jam on top,

about a quarter cup and we're trying to keep it kind of away

from the spots around the edges,

which is where it's gonna kind of burn.

But this is just gonna add a little bit of,

a little bit of acidity,

and it'll add a little bit of sugar but we like to try

to use like a low sugar jam or jelly or something like that.

You can use any flavor of jam here,

you can use orange marmalade which would be really good.

Any marmalade would be super good.

Any marmalade, and you know what would be really good?

If you put a couple dollops of peanut butter on it.

That's naughty. Yeah, that's very naughty.

But I think it would be good!

Honestly any, I feel like it's about one more ingredient

to kind of add another layer of dimension.

You can put some blobs of nutella in there.

That'd be really good. You could blob some nutella.

Just sayin'. Yeah.

We're gonna bake this at 325 degrees for like,

probably about an hour,

and in that time you're gonna look for it to kind of puff up

and kind of like crest kind of like over the edges of this,

it's like a little bit freaky looking.

It'll sink back down eventually,

but we want it to be kind of like puffed

and nice and golden brown on all around.

You wanna go ahead and put that in the oven?

Yeah, let's do it, I'm ready.

[Amiel] Seven, six, five, four,

three, two, one.

[timer ringing]

Lauren!

[Lauren laughing]

We gotta take it out now!

[timer ringing]

Oh my God, look at that. Looks pretty good,

perfect size pan. Perfect size pan

it's all puffed up, oh, mmm!

Yes, beautiful.

All right, let her shine, beautiful.

Okay, so this is gonna have to sit

like 15 minutes, 20 minutes?

15, you can't wait 20 minutes.

We can't wait 20 minutes. No.

[Amiel] Oh this is a beautiful doughnut bread pudding.

Shhh. I can tell,

is that a blueberry doughnut,

is that a little blueberry right there?

[Amiel] Hey, get out of there!

[laughs] Amiel does hate it when you touch food

before the group dines on it.

[Amiel] That is true, that is true, that is it,

that is it, but you're always allowed.

[Lauren] Pet peeve.

[Amiel] So, it rested, 15 minutes,

it's probably still wicked hot

but we can't possibly wait any longer.

It fell, so it was like puffed up and then it kind of

like sank down so it has almost like

a dutch baby sort of texture.

It looks so good.

This would also be like good with some ice cream.

Yeah, or if like company was here.

If company was here, yeah.

We would probably like put a little powdered sug on it,

get a little ice cream out,

or just pour some like cold, heavy cream on it

which is what I think we say in the recipe

which feels very like British to me.

But I'm a middle person.

Oh okay, I'll take this edge, you're a middle person.

[Lauren laughing]

You know, that is one of the great things

about our relationship is I want the edges

and you want the middle.

I'll never take you edge.

Yeah, you'll never take my edge.

Will you take that spoon though?

Think you got a blueberry doughnut in there.

It's like the doughnut roulette.

Is it time to eat? Time to eat?

May we, may I?

Yeah, you don't have to ask me if you can eat,

of course you can eat!

May I eat?

Go for it. Okay.

It is hot.

It's really hot.

I can tell how hot it is.

Amiel has a hot food thing.

I don't know if you all know that.

You're spilling all of my secrets,

I'm terrified of burning my mouth.

But if you kind of like kiss it a little bit, you can tell--

It is extremely hot, we should have waited,

at least five more minutes.

Hot! The 20 minutes is no joke.

Mmm. Too hot [laughs].

It's so good though.

It's so good.

It has such a kind of custardy,

it's so eggy. Yeah.

I feel like a bread pudding that isn't like a real,

like custard, is a bummer. Yeah.

You know, it's not that sweet.

There's easily. It's not that sweet.

There's only. This is my first

time having this. It can get sweeter

but because some of the doughnuts we put in there

were old fashioned doughnuts, which aren't like aggressively

sweetened I feel like it kind of evened out a little bit.

It's really really good.

Thank you for making bread pudding with me

and eating it, thank you for watching this.

I hope you make it, I hope you love it.

Make it, love it, we love it and we love each other!

[laughs] It's true, we love each other.

[Amiel] We love each other.