This Donut Bread Pudding is the Only Dessert You'll Want to Make for Valentine's Day

This Donut Bread Pudding is the Only Dessert You'll Want to Make for Valentine's Day

Donut. Bread. Pudding. Three words that add up to a decadently delicious V-Day treat.

Want to pull off an incredible, one-of-a-kind dessert—on Valentine's Day or any day—that will make your dinner date gawk? Star chef Edward Lee of 610 Magnolia in Louisville, Kentucky, has the hook-up. His recipe for the outrageous Glazed Donut and Sweet Potato Bread Pudding brings sticky-sweet donuts together with richly flavorful sweet potatoes to make a bread pudding that totally redefines the genre.

“The donuts are so sweet," Lee tells the Feast, and "the sweet potatoes give a slightly savory aspect and depth of flavor." He adds that the last, sweet dinner course “should be decadent, unique and playful, all things that are associated with Valentine’s Day. I want the sweetest and most playful thing for dessert."

This thing definitely fits the bill. Presentation is a must for this bread pudding, which stands out on the table thanks to the toasted meringue, bright citrus, and fresh mint that sit on top. Pro tip: You'll want to invest in a pastry torch and ring mold to make it look perfect.

Here, Lee shares his recipe with The Feast.

Chef Edward Lee. Photo credit: Dan Dry.

Glazed Donut & Sweet Potato Bread Pudding with Orange & Meringue

Recipe Courtesy of Edward Lee

Makes: About 6 servings

Prep Time: 1 hour 30 minutes

2 pounds sweet potatoes

1½ cups gingersnap cookies

2 ounces melted unsalted butter

3 large eggs, lightly beaten

1 cup whole milk

1½ cups heavy cream

½ cup brown sugar

¼ cup maple syrup

½ teaspoon salt

1 tablespoon vanilla extract

½ teaspoon grated nutmeg

1 dozen glazed donuts, torn into 1 inch pieces

1 navel orange, segmented

Meringue (recipe below)

Fresh Mint, for garnish

Preheat oven to 400°. Prick sweet potatoes all over with a fork and wrap in aluminum foil. Roast for 45 minutes, or until soft. Let cool slightly and scoop out flesh. Reserve 1½ cups puree for Bread Pudding and set remaining puree aside for another use.

  • Bring oven to 375°. Place cookies in a food processor and process until cookies become fine crumbs. Add 2 oz of melted butter. Firmly press cookie mixture into the bottom of a casserole pan using the bottom of a cup. Bake for 5 minutes.
  • Transfer sweet potato mash to a bowl and let cool to room temperature. Whisk in eggs, milk, heavy cream, sugar, maple syrup, salt, vanilla, and nutmeg. Mix until smooth.
  • Add the doughnut pieces to the casserole pan. Pour the custard over the doughnuts and let sit for 20 minutes, then press lightly before baking. Bake for 35-45 minutes, or until custard is set and topping is browned.
  • Allow slightly to cool before portioning. While cooling, make meringue (see below).
  • Use a 4-inch ring mold to punch out four rounds of bread pudding. Place meringue into a piping bag with a star tip. Pipe out a little meringue over the top of the bread pudding. Using a torch, heat the meringue until the edges are browned. Garnish with orange segments and fresh mint. Serve immediately.


6 large egg whites

Zest of one lemon

¼ teaspoon cream of tartar

1 ½ cups granulated sugar

Add ingredients to a stand mixer and whisk on high until soft peaks form, about 5 minutes. Make the meringue immediately before using.

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