Lemon Raspberry Doughnut Pudding Recipes

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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

KIDS CAN MAKE: RASPBERRY-LEMON BREAD PUDDING



Kids Can Make: Raspberry-Lemon Bread Pudding image

This easy-to-make bread pudding can be baked in a coffee cup and enjoyed for brunch. For little and big kids: Let them measure the ingredients. For big kids: Let them whisk together the eggs and sugar.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 6 servings

Number Of Ingredients 9

4 cups 1/2-inch crustless cubes of sourdough bread
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon sugar
4 large eggs
2 teaspoons lightly packed finely grated lemon zest (from about 2 large lemons)
1/2 teaspoon pure vanilla extract
Pinch fine salt
1 1/2 cups half-and-half
1 1/2 cups raspberries

Steps:

  • Position an oven rack in the center of the oven, and preheat to 375 degrees F. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely.
  • Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly.
  • Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally.
  • Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess. Divide the bread pudding mixture evenly among the ramekins. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through. Let cool for 10 minutes before serving.

STEAMED LEMON RASPBERRY SPONGE PUDDING



Steamed Lemon Raspberry Sponge Pudding image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for coating, plus 2 ounces melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 to 2 tablespoons sugar, plus 2 tablespoons
1 cup yogurt

Steps:

  • Preheat oven to 375 degrees F.
  • Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
  • Stir the dry ingredients together and slowly mix them into the yolks.
  • In a separate bowl, whip the whites until stiff then fold them into the batter.
  • Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
  • To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

RASPBERRY LEMON BREAD PUDDING



Raspberry Lemon Bread Pudding image

I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. -Kelsey Byrnes, Ankeny, Iowa

Provided by Taste of Home

Time 50m

Yield 6 serving.

Number Of Ingredients 15

6 cups (about 4-1/2 ounces) French bread
1 package (8-1/2 ounces) crushed Girl Scout Lemonades™ cookies
6 ounces (about 1 cup) fresh raspberries
3/4 cup sugar
1-1/3 cups 2% milk
1/2 cup heavy whipping cream
2 large eggs, lightly beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon butter
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm., Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice., Serve pudding warm with lemon sauce.

Nutrition Facts : Calories 700 calories, Fat 30g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 290mg sodium, Carbohydrate 101g carbohydrate (65g sugars, Fiber 9g fiber), Protein 10g protein.

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

EASY RASPBERRY-LEMON PUDDING PIE



Easy Raspberry-Lemon Pudding Pie image

Sweet, juicy raspberries bring out the citrusy, lemony deliciousness of this quick and easy no-bake pudding pie.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup raspberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
  • Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
  • Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
  • Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 26 g, Protein 3 g

BAKED RASPBERRY LEMON DONUTS RECIPE - (4.2/5)



Baked Raspberry Lemon Donuts Recipe - (4.2/5) image

Provided by á-75590

Number Of Ingredients 14

Lemon Cake Donuts:
1 3⁄4 cup all-purpose flour
2 teaspoons baking powder
1 ⁄4 teaspoon salt
2 tablespoons lemon juice
Zest of 1 lemon
2 tablespoons canola oil
1 ⁄2 cup sugar
1 cup milk
Raspberry Glaze:
1 1⁄2 cups powdered sugar
3 ⁄4 cup fresh raspberries, mashed and strained for juice
1 tablespoon lemon juice
Sprinkles

Steps:

  • Preheat oven to 350°F. Lightly oil two donut pans and set them aside. In a large mixing bowl, whisk together the flour, baking powder, and salt. In a small mixing bowl, whisk together 2 tablespoons lemon juice, the zest of one lemon, 2 tablespoons canola oil, 1⁄2 cup sugar, and milk. Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Line a large drinking glass with a plastic bag or piping bag with 1⁄2 inch of one corner snipped off. Scoop the batter into the bag until 3⁄4 full. Twist the end so that the batter does not come out the opposite end when squeezed. Pipe the filling into the donut pan about 2/3 of the way full. Make sure to leave the donut holes clear. Bake donuts in preheated oven for 14 minutes, or until slightly golden and a toothpick inserted in the middle comes out with a dry crumb. Transfer to a wire rack to cool completely. Prepare the glaze by whisking together the powdered sugar, raspberry juice, and lemon juice. Dip the tops of the cooled donuts into the glaze and finish with sprinkles. Place the donuts in the refrigerator for 10 minutes to let the glaze harden. Store in an airtight container for up to 3 days.

LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS



Lemon Pudding With Raspberries and Gingersnaps image

All my favorite flavors combined into one delicious dessert! Here it is, I'm sharing with you, a recipe based on banana pudding -- From the cookbook, More From Magnolia Bakery. Cooking time also reflects time in refrigerator to chill.

Provided by Bev I Am

Categories     Dessert

Time 9h45m

Yield 12-15 serving(s)

Number Of Ingredients 10

8 large egg yolks, room temperature
2 cups sugar
1/2 cup cornstarch
3 cups warm water
1/2 cup unsalted butter, melted and cooled to room temperature
1 1/2 cups fresh lemon juice
1 teaspoon grated lemon zest
3 cups heavy cream
12 ounces gingersnap cookies
1 pint fresh raspberry

Steps:

  • In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
  • In a large saucepan, combine sugar and cornstarch.
  • Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
  • Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
  • Return entire mixture to the pot and heat 1 minute more.
  • Remove from heat and stir in butter, lemon juice,and the lemon zest.
  • Transfer to a medium sized bowl, cool to room temperature; about one hour.
  • In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
  • Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
  • To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
  • Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
  • Repeat the layering twice more.
  • Garnish the top layer with raspberries.
  • Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.

Nutrition Facts : Calories 599, Fat 35.7, SaturatedFat 20.4, Cholesterol 241.7, Sodium 218.2, Carbohydrate 68, Fiber 2.5, Sugar 41, Protein 5.1

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