Fried foods such as doughnuts are often eaten at Hanukkah to remind Jews of the miracle of the oil in the lamp that burned for eight days even though there was only enough oil to last one night. The pudding is a slam dunk. We used regular jelly doughnuts but you can also try using fresh doughnuts from a Polish bakery if you can find them. They are not as sweet as regular jelly doughnuts so you may need to increase the sugar.

Doughnuts: 

12 jelly doughnuts

6 eggs

1/2 cup sugar

2 cups milk

1 cup cream

1 teaspoon vanilla

½ teaspoon salt

Lime Creme Anglaise:

1 cup milk

1 tablespoon sugar

½ teaspoon grated lime rind

2 egg yolks

½ teaspoon cornstarch

Tear doughnuts into bite-sized pieces and scatter in a large buttered baking dish.

Whisk together egg and sugar until well combined. Whisk in milk, cream, vanilla and salt. Pour over doughnuts and let sit for 45 minutes or until most of the custard is absorbed.

Preheat oven to 325 F.

Place dish in the oven and bake for 45 to 55 minutes or until custard is set. Cool.

Combine milk, sugar and lime rind in a small heavy-bottomed pot. Cook until bubbles appear around the edge of the pot but the mixture is not quite boiling.

Whisk together egg yolks and cornstarch in a large bowl. Pour in milk mixture, whisking constantly, to combine. Return custard to pot and cook over low heat, whisking constantly for 8 minutes, or until it has the thickness of heavy cream. Immediately pour into a clean bowl and let cool.

Cut bread pudding into squares and serve with Lime Creme Anglaise. Serves 8.