Best Michael Chiarello Cake Doughnut Bread Pudding Recipes

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MICHAEL CHIARELLO CAKE DOUGHNUT BREAD PUDDING



Michael Chiarello Cake Doughnut Bread Pudding image

This is a recipe I saw Michael make one day on his tv show. It looked so good!! I just had to have the recipe. We had friends over and we all were sitting in the living room just drooling over how delicious this looked.

Provided by Marsha D.

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
5 large eggs, slightly beaten
2 cups whipping cream
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 cup raisins
16 cake doughnuts
4 tablespoons butter, melted
1/2 lb confectioners' sugar
dark rum, to taste (I used Spiced Rum)

Steps:

  • Preheat oven to 350'.
  • Lightly grease a 9x13 baking dish with butter.
  • Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish.
  • Sprinkle raisins across top of doughnut pieces.
  • In a food processor, combine butter and sugar,process just til it forms a ball.
  • Add eggs,whipping cream,cinnamon,and vanilla.
  • Blend well.
  • Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes.
  • {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}.
  • Cover dish with foil and bake for 35 to 40 minutes.
  • Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft).
  • In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste.
  • Pour the sauce over the bread pudding and allow to soak in before serving.

Nutrition Facts : Calories 1369.5, Fat 84.1, SaturatedFat 41.3, Cholesterol 384.4, Sodium 736.4, Carbohydrate 144.8, Fiber 2.6, Sugar 78.2, Protein 13.7

DOUGHNUT BREAD PUDDING



Doughnut Bread Pudding image

What to do with those stale doughnuts? If your house is like mine..it doesn't happen very often but when it does it is just too sad to throw them away...so you make bread pudding!

Provided by QueenJellyBean

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 stale raised glazed doughnuts
1/2 cup raisins (optional)
2 eggs (room temperature is best)
1 (12 ounce) can evaporated milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a small glass baking dish.
  • Tear or cut the donuts into bite-size pieces.
  • Combine donut pieces and raisins in the prepared baking dish.
  • In a medium bowl, 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.
  • Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
  • Serve warm.

Nutrition Facts : Calories 424.4, Fat 22.7, SaturatedFat 8.2, Cholesterol 134, Sodium 330.8, Carbohydrate 42.8, Fiber 1.4, Sugar 20.9, Protein 12.8

DOUGHNUT BREAD PUDDING



Doughnut Bread Pudding image

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

4 stale raised glazed donuts
½ cup raisins or other dried fruit
2 eggs (room temperature)
1 (12 fluid ounce) can evaporated milk
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

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

SPICED AND HONEY GLAZED HAM WITH SAVORY BREAD PUDDING



Spiced and Honey Glazed Ham with Savory Bread Pudding image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups honey, for glazing
2 tablespoons Toasted Spice Rub, recipe follows
1 tablespoon finely chopped fresh thyme leaves
1 country ham
6 celery stalks
1 loaf country-style bread (about 1 pound)
5 tablespoons unsalted butter, cut into tablespoon-sized pieces, divided
1 cup finely chopped yellow onion
Finely ground sea salt, preferably gray salt
1 tablespoon finely chopped fresh thyme leaves
3/4 cup plus 2 tablespoons freshly grated Parmesan, divided
3 cups whole milk
6 large eggs
1/2 teaspoon freshly grated nutmeg
1/4 pound blue cheese, crumbled
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • For the spiced and honey glazed ham: Preheat oven to 425 degrees F.
  • Blend together the honey, Toasted Spice Rub and thyme.
  • Place ham on an open brown paper bag or waxed paper for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham.
  • Brush the entire surface of the meat on all sides with some of the honey mixture.
  • Add about 1/2 cup of water to the base of a roasting pan. Lay the celery sticks in the bottom of the pan and then place the ham on top of the celery.
  • Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
  • For the savory bread pudding: Preheat the oven to 425 degrees F.
  • Using a serrated knife, shave off the thicker parts of the crust from the bread loaf. Cut the bread into 1-inch cubes and place in a large bowl. Spread the bread cubes in a single layer on a 13 by 18-inch rimmed baking sheet. Bake until lightly toasted, about 8 minutes. Remove from the oven and place in a large bowl. Leave the oven on.
  • In a skillet, melt 4 tablespoons of the butter over high heat and cook, without stirring, until it turns nut brown, about 5 minutes. Reduce the heat to medium, add the onion and a pinch of salt, and cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the thyme and cook for 10 seconds to release its fragrance.
  • Pour the onion mixture over the toasted bread. Add 3/4 cup of the Parmesan and toss well.
  • In a medium bowl, whisk together the milk, eggs, and nutmeg. Pour the milk mixture over the bread and toss well.
  • Butter a 9 by 13-inch baking dish with the remaining 1 tablespoon butter. Arrange the toasted bread evenly in the baking dish. Pour the custard evenly over the bread. Scatter the blue cheese and the remaining 2 tablespoons Parmesan over the top. Bake until the bread is golden brown and crispy on top and a thin knife blade inserted into the custard comes out almost clean, about 30 minutes. Remove the dish from the oven and let cool for 15 minutes. Cut into individual servings and serve warm.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. *See Chef's Notes

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees F.

Steps:

  • In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
  • While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
  • Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

CHOCOLATE RISOTTO PUDDING



Chocolate Risotto Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

6 cups milk
1 cup sugar
2 vanilla beans, split lengthwise
4 tablespoons butter, divided
2 cups Arborio rice
1/4 pound chopped bittersweet chocolate
2 tablespoons chopped hazelnuts
Small piece white chocolate, to shave for garnish

Steps:

  • Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
  • Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.

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