Next-day doughnuts aren’t all that. So why not repurpose them with this decadently delicious and super simple spin on bread and butter pudding. If leftover doughnuts aren’t a thing in your house, then feel free to buy them just to make this. It’s sure to be a huge hit.

Method:

• Preheat the oven to 170°C fan/gas mark 5. Generously grease an oven proof dish approximately 20 x 30cm. I used a 20cm x 28cm oval dish but you could go slightly bigger or smaller.
• Slice the doughnuts in half horizontally. You want them to soak up the custard so, using a serrated knife, make three or four vertical cuts into each half doughnut from the rounded side but don’t cut all the way through.
• Lay the doughnuts in the dish with the jam facing up. They can overlap.
• Beat the eggs in a jug until yolk and white are combine then add the milk, cream, vanilla, lemon zest and sugar. Beat well again to combine.
• Pour the custard mixture over the doughnuts being careful to make sure you pour it over all of the doughnuts. You can then push them down into the custard to make sure they are submerged.
• Put the dish to one side for at least 30 minutes and as long as overnight in the fridges, so the doughnuts can soak up the custard mixture.
• Bake for 30-35 minutes, until the centre of the pudding is slightly wobbly. Set aside to cool for 10 minutes, then serve dusted with icing sugar.

@victoriaprever