I get breakfast in bed once a year. On Mother’s Day. My breakfast in bed day is coming soon!! (For the record, my husband also gets breakfast in bed when Father’s Day rolls around.)
Last year, I got my breakfast in bed at the hospital, since I’d given birth to our third son the night before. But the year before that, my husband made me a delicious bacon, egg, and cheese bagel sandwich. It was fantastic. The boys came dancing into the room, buzzing with excitement over serving me breakfast in bed. They’d mostly just watched their daddy preparing the meal, but they took full credit for it.
They may not have made that bagel sandwich, but even young kids are quite capable of preparing some pretty fantastic stuff in the kitchen (with a little help, of course). And there’s really nothing like that aura of pride which emanates from a child who just accomplished something awesome.
With that in mind, I’ve come up with a Mother’s Day breakfast-in-bed recipe which is so simple that even preschoolers can complete almost every step on their own, with just a bit of adult direction. It starts with donuts, chopped into chunks, which are then sprinkled with raisins. Next, a mixture of half and half, sugar, eggs, vanilla, and cinnamon gets poured over the donuts. As it bakes, the donuts absorb the sweet, creamy mixture forming a lusciously decadent donut bread pudding.
This is good stuff, people. Make it for yourself if no one is going to make it for you. But, if you’ve got some kids who’d like to surprise you for Mother’s Day, here’s a step by step photo guide for them to follow.
Note to helper grown-up: It’s a good idea to gather all ingredients and supplies ahead of time, so you can move through the steps quickly. Young kids have a tendency to get distracted, lose interest, or start eating the donuts if you take too long between steps.
Step 1: Wash your hands. Then, ask a grown-up to preheat the oven to 350 degrees.
Step 2: Use a paper towel to spread one tablespoon of softened butter all around a medium-sized baking dish.
Step 3: Using a child-safe knife, carefully chop 7 or 8 cake-style donuts into chunks. You can use plain, powdered, cinnamon, or apple-cider donuts. (We used a variety pack of plain/powdered/cinnamon Entermann’s donuts.)
Step 4: Arrange the chopped donuts in a baking dish.
Step 5: Sprinkle the raisins overs the donuts.
Step 6: Pour 2 cups of half and half into a large bowl or measuring cup.
Step 7: Add 1/2 cup sugar.
Step 8: Add 1 teaspoon of vanilla.
Step 9: Add 1 teaspoon of cinnamon. Throw a pinch of salt in there too!
Step 10: Ask a grown up to help you crack 4 eggs into a dish. Then, pour the eggs into the half and half mixture.
Step 11: Whisk the half and half mixture until it’s well blended.
Step 12: Pour the mixture over the donuts. Make sure you pour some over every donut.
Step 13: Gently press down on the donuts so they drink up the half and half mixture.
*The key to a great bread pudding is not to over-soak the bread (donuts, in this case). The donut chunks should be mostly submersed in the liquid, but not swimming in it. A few donuts peaking out of the top will help a nice crust to form on the top when it bakes.
Step 14: Ask a grown-up to help you put the baking dish in the oven. Bake for 50-55 minutes.
Step 15: Ask a grown-up to help you take it out of the oven. Sprinkle it with powdered sugar. Serve warm.
*If desired, the bread pudding can be made the day before and reheated in the morning.
While the bread pudding is cooking, cut up some fresh fruit. It will trick Mommy into thinking she’s eating a healthy meal when it’s sitting next to her main course of donut pudding. (Mommies like to think they’re eating healthy.)
Cook a huge batch of bacon, because mommies like bacon.
Ask a grown-up to pour a glass of sparkly champagne or sparkling white grape juice for Mommy, because it’s a special day. A cup of hot coffee would be nice too.
Arrange everything nicely on a platter with a fresh flower or two and a handmade card. Your mommy will be in Mother’s Day heaven!
Cinnamon Raisin Donut Bread Pudding
- 1 tablespoon butter, softened
- 7 or 8 cake-style donuts, chopped into chunks (plain, powdered, cinnamon, apple cider)
- 3/4 cup raisins
- 2 cups half and half
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of salt
Preheat the oven to 350 degrees. Lightly grease the inside of a medium sized baking dish with the softened butter. Chop the donuts into chunks (about 1″ square). Arrange the donut chunks evenly in the baking dish. Sprinkle the raisins on top. Combine the half and half, sugar, eggs, vanilla, cinnamon, and salt in a large bowl or measuring cup. Whisk to combine. Pour the mixture over the donuts and raisins. (Try not to over-soak the donuts.) Gently press down on the donuts so they are mostly submerged in the liquid. Bake for 50-55 minutes. Sprinkle with powdered sugar. Serve warm.