The Stale Baked Good Predicament

My sister in-law works at a scrumdiddlyumptious vegan bakery, Vegan Treats, right down the road from our apartment. Occasionally, she will deliver some day old baked goods to us instead of throwing them away. Vegan Treats are so freaking yummy and ridiculously rich. The last batch we received was just too much to eat! I took some to work the next morning, my husband and I snarfed some down at home, but I still had a ton of donuts and a bun left over! Before we could eat them all or give them away, the tasty confections were stale. As I mentioned in the peach bourbon tea pops post, frugality is a way of life in this PA Dutch region. I couldn’t bring myself to throw away the goodies. So, recipe creation and baking ensued. I do feel awkward about adding eggs, milk & butter to vegan baked goods, but I am not vegan and I didn’t have the proper substitutes at the time. Sorry to the hardcore folks out there! I am sure they’d be tasty animal-product free, too!

Stale Baked Good Treat #1: Donut Bread Pudding
*For a vegan bread pudding recipe, click here. Just sub donuts for the bread!

Ingredients:

Donut Bread Pudding Ingredients

Add some less than fresh donuts, and you've got dessert to feed a crowd!

• 12 or so stale donuts (Any flavor will work. Mine were a mix of glazed, sugar, jelly, & chocolate cream)
• 3 cups whole milk (I used raw milk from Klein Farms)
• 2 eggs
• 2 egg yolks (Save the whites for a tasty lunch scramble while this bakes!)
• 1/2 cup sugar
• 1 tsp vanilla
• dash salt
• cinnamon, to taste

Directions:

  1. Cut the donuts into approximately 1-inch cubes and place in 9×13″ baking pan (grease if not non-stick).
  2. Whisk together milk, eggs, and egg yolks.
  3. Add sugar, vanilla, salt & cinnamon. Stir.
  4. Pour milk & egg mixture evenly over donut cubes in pan.
  5. Let sit for 1 hour.
  6. Preheat oven to 350°.
  7. Bake bread pudding for 60-70 minutes.
  8. Serve warm or cold. Store leftovers in fridge.
    Donut Bread Pudding

    Rich & Delicious!

     

Stale Baked Good Treat #2: Fruity Bun Pie
*To make these vegan in keeping with the vegan bun, just sub margarine for the butter!

Ingredients:

Fruity Bun Pie Ingredients

These ingredients (plus butter, a bit of sugar & cinnamon) are really flexible ... Use what you've got!

• 1 large less-than-fresh bun (this is a coconut bun, cinammon would work, too)
• 2 peaches (mine were a bit hard from being put in the fridge, no problem! I got mine at Bechdolt’s Orchard)
• 2 small plums (mine were a little over-ripe, again, no problem! From Pappy’s Orchard)
• 1 apple (mine is not local … leftover from road trip lunch at Panera)
• 2 T. butter
• sugar, to taste
• cinnamon, to taste

Directions:

  1. Preheat oven to 350°
  2. Slice the bun hamburger-style so you have two rounds.
  3. Spread 1/2 T. of butter on each round and toast, cut side down, on a griddle or skillet until golden. Transfer to cookie sheet, cut side up.
  4. Thinly slice the fruit (use a mandolin if you have it).
  5. Arrange fruit slices on bun halves. (I also sprinkled some coconut that fell out of the bun on top)
  6. Dot 1/2 T. of butter on top of each bun pie.
  7. Sprinkle with cinnamon and sugar.
  8. Bake for 10-15 minutes, until fruit is soft.
  9. Serve warm.
Fruity Bun Pie

Warm, fruity, buttery, delicious!

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