Dunkin Donuts Bread Pudding Recipes

OFFICE DOUGHNUT BREAD PUDDING

Office Doughnut Bread Pudding image

Provided by Duff Goldman

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 quart heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
Pinch salt
4 whole eggs plus 7 yolks
8 stale doughnuts, flavor of your choosing
Butter, for greasing the ramekins
Frozen Berry Goo, recipe follows
One 10-ounce bag frozen mixed berries, thawed
1/2 cup cranberry juice
1/4 cup sugar
2 tablespoons cornstarch
2 teaspoons almond extract
1 teaspoon ground cinnamon
Pinch salt

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.

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

Ingredients

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

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

Ingredients

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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