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
COFFEE AND DONUTS TIRAMISU
This might be the most fun way to enjoy coffee and donuts! Mini powdered donuts are dipped in strong coffee, layered with creamy, sweet pudding, and sprinkled with cocoa powder, resulting in the easiest version of tiramisu ever. Serve with even more coffee-for breakfast or dessert!
Provided by NicoleMcmom
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
- Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
- Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
- Cover and refrigerate, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 23.1 g, Cholesterol 7.4 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 222.2 mg, Sugar 16.7 g
EASY COFFEE PUDDING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
- Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.
MINI-DOUGHNUTS
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 minis
Number Of Ingredients 12
Steps:
- Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
- In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
- Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
- Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
- Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
- Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
- For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
- For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
COFFEE AND DOUGHNUTS ICEBOX CAKE
Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust. Your sweet tooth will be filled with this rich dessert!
Provided by Chef Mo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 2h30m
Yield 10
Number Of Ingredients 8
Steps:
- Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
- Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
- Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 55.3 g, Cholesterol 103 mg, Fat 31.9 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 17.3 g, Sodium 523.9 mg, Sugar 42.3 g
COFFEE PUDDING
Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 9
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, instant espresso powder, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 360 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
BAKED MINI DOUGHNUTS
Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!
Provided by Riley
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
- Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
- Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g
OLD FASHIONED COFFEE PUDDING
This pudding was handed down from my husband's great-grandmother. To give an idea of how old this recipe is, it was translated from her German script found in an old ledger when she'd collected favorite recipes from her friends. It's a bona fide and delicious "antique". The only modern touch that I've added to it is the option of using decaffeinated coffee.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.
Nutrition Facts : Calories 214 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 54mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
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