This is a southern-style bread pudding with a twist. Instead of raisins or cherries, we are using blueberries soaked in bourbon. We’re then building the pudding out of stale donuts instead of stale bread. When it’s baked, it’s topped with a blueberry bourbon sauce similar to a syrup.
The key to this dish is delicious donuts that have been left out to go stale. In my case, I’d recommend a local bakery that makes large donuts if you have one nearby. I picked the donuts up from Jeff’s Bakery, and left them out for 3 days to go stale. I had a mix of donut holes and glazed donuts that were chopped up. You will need around 6-8 cups of donuts for this recipe. If you are short, substitute some stale bread in with the donuts.