Doughnut Pudding Recipes

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CAKE DOUGHNUT BREAD PUDDING



Cake Doughnut Bread Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Bread Pudding
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
  • Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
  • Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

LEMON & RASPBERRY DOUGHNUT PUDDING



Lemon & raspberry doughnut pudding image

Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries

Provided by Esther Clark

Categories     Dessert

Time 25m

Yield Serves 8-10

Number Of Ingredients 6

butter , for the baking dish
8 raspberry jam doughnut
150g raspberries
500ml shop-bought fresh custard
250ml whole milk
150g lemon curd

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
  • Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
  • Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

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

DOUGHNUT PUDDING



Doughnut Pudding image

If you're a bread pudding fan, nothing tops a slice made with day-old yeast-raised doughnuts-except, perhaps, a drizzle of a warm vanilla icing or a scoop of vanilla ice cream.

Provided by Opal Jackson-Cakmak @sweetiecoconut

Categories     Breakfast Casseroles

Number Of Ingredients 1

- my fabulous bread pudding

Steps:

  • For the pudding: Butter for the pan 6 cups day-old raised doughnuts cut into 1-inch pieces (from 4 or so glazed doughnuts or apple fritters) 4 large eggs 2 tablespoons dark rum or 1/2 teaspoon rum extract (optional) 1/2 teaspoon ground cinnamon 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup whole milk 3/4 cup heavy (whipping) cream For the icing 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 1/2 tablespoons hot water
  • Directions Make the doughnut pudding 1. Preheat the oven to 350°F (176°C). Butter a 9-by-5 inch loaf pan. 2. Place the doughnuts in the loaf pan. In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid. 3. Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan. Make the icing 4. While the pudding cools, whisk the icing ingredients together in a small bowl until smooth. 5. Serve the pudding in thick slices, still warm, drizzled with the icing.

CREAM FILLED DOUGHNUTS



Cream Filled Doughnuts image

A simple vanilla pudding fills our delicious cream filled doughnuts. Use packaged instant pudding or homemade, and vary the flavors or use jam.

Provided by Diana Rattray

Categories     Breakfast     Dessert     Snack     Brunch     Bread

Time 2h37m

Yield 36

Number Of Ingredients 15

For the Doughnuts:
1 1/2 cups milk
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup warm water
2 packages active dry yeast
2 large eggs (beaten)
6 1/2 cups sifted all-purpose flour (divided, approximately)
1 teaspoon lemon zest
Optional: confectioners' sugar (for topping)
Canola or vegetable oil for frying
For the Filling:
4 cups cold milk
2 packages instant pudding (3.4 ounces each)

Steps:

  • Gather the ingredients.
  • Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
  • Add the warm water to a large mixing bowl . Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
  • Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
  • Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
  • Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
  • Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
  • Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
  • Roll out one half into a large round, about 1/2 inch thick.
  • Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
  • Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
  • Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
  • Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
  • Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
  • Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
  • Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.

Nutrition Facts : Calories 184 kcal, Carbohydrate 27 g, Cholesterol 17 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 214 mg, Sugar 8 g, Fat 7 g, ServingSize 36 servings, UnsaturatedFat 0 g

JELLY DOUGHNUT PUDDING



Jelly Doughnut Pudding image

Provided by Alex Witchel

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 8

3 1/2 cups heavy cream, at room temperature
1 1/2 cups whole milk, at room temperature
1 1/2 cups plus 2 tablespoons sugar
8 large eggs
4 large egg yolks
1 tablespoon vanilla extract
14 jelly doughnuts, preferably filled with raspberry jam
Butter, for greasing pan

Steps:

  • Heat oven to 325 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and vanilla. Whisk to blend.
  • Using a serrated knife, gently slice doughnuts from top to bottom in 1/4-inch slices. Butter a 9-by-12-inch baking pan and sprinkle with 1 tablespoon sugar. Pour about 1/2 inch of the cream mixture into pan. Arrange a layer of sliced doughnuts in pan, overlapping them slightly. Top with another layer, pressing them down slightly to moisten them. Top with a small amount of cream mixture.
  • Arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top. Press down gently to moisten. Sprinkle with remaining 1 tablespoon sugar. Cover pan tightly with foil, and place in a larger pan. Fill larger pan with boiling water until three-quarters up the side of pudding pan.
  • Bake for 1 hour 50 minutes. Remove foil and continue to bake until top is golden brown, about 15 minutes. Turn off oven, open door slightly, and leave in oven for an additional 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 40 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 23 grams, Sodium 114 milligrams, Sugar 46 grams, TransFat 0 grams

CIDER DONUT BREAD PUDDING



Cider Donut Bread Pudding image

A delicious use for day-old doughnuts. Serve with a glass of apple cider.

Provided by TheChicGeek

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 6

Number Of Ingredients 8

6 stale cider doughnuts, broken into bite-size pieces
1 large apple - peeled, cored, and chopped
1 ½ cups half-and-half
¼ cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
2 tablespoons maple syrup, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
  • Mix doughnuts and apple together in the prepared baking dish.
  • Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
  • Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 56.7 g, Cholesterol 94.4 mg, Fat 24.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.9 g, Sodium 359.2 mg, Sugar 36.3 g

CAKE DOUGHNUT BREAD PUDDING



Cake Doughnut Bread Pudding image

Okay, I know this never happens but, just for fun, let's say you have cake doughnuts sitting around that have gone stale. Impossible, I know, but let's just imagine it happened. You don't want to throw them away; that would be a waste. So, you really only have one option: Make bread pudding. It's really best when you serve it with cold ice cream on top. And caramel sauce. Oh, and chocolate chips. It's called "bread pudding" because originally it was made with stale bread, which might sound gross, but if you have old (but not too old!) bread sitting around, try this recipe with it. You'll freak out it's so good.

Provided by Duff Goldman

Categories     dessert

Time 1h10m

Yield One 9-by-13-inch baking dish

Number Of Ingredients 10

Cooking spray, for the baking dish
10 to 12 cake doughnuts, cut into 3/4-inch cubes, arranged on a sheet pan and either dried overnight, uncovered, or baked at 350 degrees F for 10 minutes
3 cups (480 grams) whole milk
1 1/4 cups (250 grams) granulated sugar
1 tablespoon (14 grams) pure vanilla extract
Kosher salt
7 large eggs
1/2 cup (93 grams) lightly packed light brown sugar, plus more if needed
1/4 cup (1/2 stick or 57 grams) unsalted butter, softened
Ice cream, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
  • Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
  • Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
  • In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
  • Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
  • Serve warm, cold or at room temperature, topped with ice cream.

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