Doughnut Pudding Recipes

EASY DONUT BREAD PUDDING

Steps:

• Pre-heat oven to 350 degrees.
• In a medium bowl, whisk the 2 eggs with 1 tablespoon of vanilla .
• Cut up stale donuts in to small cubes and place in a greased, 9x12 baking dish
• Whisk in milk and cream.
• Whisk in the cinnamon.
• Pour mixture over the cubed donuts. Let soak for 10 minutes.
• Bake for 40-45 minutes. Serve warm topped with your favorite topping!

CAKE DOUGHNUT BREAD PUDDING

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.

JELLY DOUGHNUT PUDDING

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.

LEMON & RASPBERRY DOUGHNUT PUDDING

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.

DOUGHNUT BREAD PUDDING

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.