DOUGHNUT BREAD PUDDING
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
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
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
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.
BREAD MAKER DOUGHNUTS
Light and fluffy doughnuts, made with a yeast dough. I finally found a good doughnut recipe!
Provided by rachel :D
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 8
Steps:
- Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
- When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
- Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 15.5 g, Cholesterol 14 mg, Fat 14.3 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 3.5 g
DONUT BREAD
turn a slightly stale slice of bread into a jam donut. the taste is just like a donut. makes a great dessert. i saw nigella lawson do this on television
Provided by wannett
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- mix first 3 ingredients in a bowl, then soak slightly stale bread slice in egg mixture.
- heat oil and butter in frying bread about 2 minutes on each side until golden. remove to plate.
- sprinkle with sugar.
- spread with strawberry jam.
- sprinkle with icing sugar.
- can be eaten with a spoon.
- these are so rich, most will only eat one.
Nutrition Facts : Calories 500, Fat 45.4, SaturatedFat 13.4, Cholesterol 246.3, Sodium 337.5, Carbohydrate 14.5, Fiber 0.6, Sugar 1.5, Protein 9.3
More about "doughnut bread recipes"
CINNAMON DONUT BREAD - HOT ROD'S RECIPES
From hotrodsrecipes.com
4/5 (554)Total Time 1 hr 15 minsCategory Bread RecipesCalories 381 per serving
- In large mixing bowl, mix oil, butter and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
- Add 1/2 cup of the batter and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
MILK BREAD DOUGHNUTS RECIPE | KING ARTHUR BAKING
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4.8/5 (4)Calories 220 per servingTotal Time 3 hrs 22 mins
- To make the tangzhong: Combine all of the tangzhong ingredients in a small saucepan, and whisk until no lumps remain. , Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the tangzhong to a small bowl and let it cool to room temperature. , To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the tangzhong and the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.
- To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. , Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled in size. , To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. , Remove the doughnuts from the oil with a slotted spoon and drain on absorbent paper. Repeat with the remaining dough. , Frost the doughnuts as desired, using your choice of sugar topping or glaze. , Storage information: Doughnuts are best eaten the day they're made, ideally served still warm. Store leftovers, unfrosted and unfilled, in an airtight container at room temperature for up to two days; freeze for longer storage.
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