Doughnut Bread Pudding
6 - 8 servings
1 hour and 30 minutes or less

I recently had this one published on a different site allrecipes.com. I experimented one day with day old doughnuts and came up with this:

Don’t pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work - even jelly. Apple fritters are good too. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don’t have to add any extra fat and very little (if any) extra sugar depending on taste. This recipe can easily be doubled but be sure to use a larger baking dish OK? Your baking time may increase by about 15 minutes too if you double it.

4 day old (or older but not moldy) raised, yeast doughnuts glazed or sugared, torn into bite-sized pieces.
2 eggs room temperature
1 (12 fluid ounce) can evaporated milk
2 tablespoons sugar (optional)
1 tsp. pure vanilla extract (1/4 tsp. pure almond extract is a good addition if using dried cherries)
1/2 - 3/4 cup dried fruit (such as raisins, apples, pears, apricots, craisins, or cherries, optional)
1 tsp. grated orange or lemon peal (optional, omit if using maple bars)
2 tsp. ground cinnamon (reduce to 1/2 tsp. if using cinnamon doughnuts)
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees. Combine torn up doughnuts and dried fruit in a large bowl and toss gently. Put doughnut mixture in a 6 X 10 lightly greased glass-baking dish. Combine in a medium sized bowl evaporated milk, eggs, sugar, vanilla extract, orange peal, cinnamon, and nutmeg and mix on low speed of an electric mixer until just combined. Pour mixture over doughnut mixture, pressing down on doughnuts lightly with a spatula to ensure proper absorption. Let stand for about 15 minutes or cover with plastic wrap and chill overnight. Place pan in water bath. Water should be about halfway up the sides of the baking dish and a few paper towels, a dishcloth, or cookie rack also may be placed in the water under the glass dish to further insulate the bread pudding. Bake for about 30 to 45 minutes or until knife inserted in center comes out clean. Serve warm.

Whiskey Sauce
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 cup whiskey (any kind)
pinch of salt

Combine 1/2 cup white sugar, 1/2 cup butter, cream, pinch of salt, and whiskey in a small saucepan. Stir constantly over low heat until sauce is gently boiling. Serve over dish of bread pudding. Reserve sauce you don’t use for leftover bread pudding (if you have any . . .)