OFFICE DOUGHNUT BREAD PUDDING
Provided by Duff Goldman
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.
- Cut doughnuts into quarters, then soak in the mixture for 15 minutes.
- Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.
- Combine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.
COFFEE DONUT BREAD PUDDING
Steps:
- Preheat oven to 350°
- Place donut pieces in a 8-inch square baking dish (or any dish really).
- In a bowl immersion blend together all remaining ingredients. You can also whisk it if you don't have a stick-blender.
- Pour over donut pieces. If your donuts are fresh, bake immediately. If they are stale, cover and refrigerate for 20 minutes.
- Sprinkle top with turbinado (raw) sugar if desired and bake in preheated oven for 45minutes-1 hour. Cooking time varies greatly depending on the depth of your dish, so keep that in mind when checking. Bake until the middle gives some resistance when pressed lightly. It should not feel like it is liquid underneath.
- Cool at least 45 minutes prior to serving. This allows the custard to set.
- Drizzle with donut glaze and serve!
- In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface.
Nutrition Facts : Calories 418 kcal, Carbohydrate 34 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 44 mg, Sodium 125 mg, Sugar 33 g, UnsaturatedFat 2 g, ServingSize 1 serving
DOUGHNUT BREAD PUDDING
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 except for jelly. Apple fritters are even good. 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.
Provided by EMERALDCITYJEWEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
- Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
- Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
- Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.3 g, Cholesterol 80.3 mg, Fat 13.6 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 4.8 g, Sodium 310.8 mg, Sugar 24.2 g
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