Here's What To Do With Leftover Doughnuts

In case you find yourself gazing confoundedly at the leftover remnants of a box of Krispy Kremes from your latest breakfast meeting, we've got just the solution. Take those doughnuts home and get cooking!

The next time you wonder to yourself, “What else can I do with these doughnuts, other than just stuff them into my pie-hole?” try one of three super-easy ideas. Once you've had a doughnut popsicle, there's no turning back. Plus, no one will be the wiser that your homemade treats started out with store-bought doughnuts.
Photographed by Jackie Alpers.
Boozy Doughnuts & Coffee Bread Pudding
It’s breakfast for dessert — or maybe it’s booze for breakfast. You decide.

Ingredients
9 un-glazed chocolate cake doughnuts, a day old
1/4 cup good-quality bourbon whisky
4 large eggs, beaten
2 cups half & half
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground coffee
Confectioners’ sugar for dusting

Instructions
Serves 6

1. Preheat oven to 375 degrees.

2. Cut the doughnuts into 8 or 9 pieces each and put them in a large bowl.

3. Whisk together the eggs, half & half, bourbon, vanilla, cinnamon, and coffee.

4. Gently toss the doughnuts in the bourbon, milk, and egg mixture and transfer to individual ramekins or a baking dish. Let sit for 5-10 minutes to let the liquid absorb into the doughnuts.

5. Set the ramekins or baking dishes in a shallow roasting pan. Fill the roasting pan with hot water to come halfway up the sides of the ramekins/baking dish.

6. Bake until a knife inserted near the center comes out almost clean — 25 to 30 minutes or until the top is nicely browned.

7. Serve warm or at room temperature, dusting the top with confectioners' sugar.

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Photographed by Jackie Alpers.
Doughnut Frozen-Yogurt Pops
Feed your doughnut obsession with these creamy, crumbly, doughnut frozen-yogurt popsicles. They are a modern take on the classic "crunch" ice cream bars (like the classic Chocolate Eclair bar), but fortified with yogurt — and real doughnuts!

Ingredients
6 doughnut holes in various flavors
1 six-ounce container of pre-mixed yogurt, flavor of your choice
1 tablespoon milk-chocolate jimmies or other sprinkles

Instructions
It’s easier to control the way these look with side-loading popsicle molds, but any molds will work.

1. Break the doughnut holes into pieces and stuff them artfully into the molds.

2. Mix the milk into the container of yogurt. Pick a yogurt flavor that complements the doughnuts. I used cinnamon-roll-flavored yogurt. Vanilla, chocolate, or coffee would also work. Berry flavors would work well with jelly doughnuts. The choice is yours!

3. Spoon the yogurt into the molds around the doughnut pieces, so that there is enough moisture to hold everything together.

4. Decorate with sprinkles and freeze for 4-6 hours or until solid. Enjoy!

Photographed by Jackie Alpers.
Doughnut Custard Pie
Pre-made doughnuts surrounded by creamy custard! What more could anyone ask for in a pie, other than another slice?

Ingredients
1 pre-made pie crust, defrosted
3 full sized doughnuts, flavor(s) of your choice
1 dozen doughnut holes in various flavors
2 eggs
3 tablespoons half & half
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
Confectioner’s sugar for dusting

Instructions
1. Preheat the oven to 375 degrees.

2. Prick the bottom of the pie crust several times with a fork.

3. Arrange the doughnuts in the pie crust.

4. Whisk together all of the other ingredients to make the custard.

5. Carefully pour the custard around the doughnuts to fill the pie crust.

6. Bake for 30 minutes or until the custard is set and lightly browned.

7. Dust with confectioner’s sugar and enjoy!
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