EASY DONUT BREAD PUDDING
This donut bread pudding recipe is so easy and delicious, using only 6 simple ingredients; using regular glazed or Krispy Kreme donuts but feel free to experiment with your favorite kind!
Provided by Jessica Burgess
Categories Dessert
Time 45m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 1 serving, Calories 122 kcal, Carbohydrate 8 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 101 mg, Sugar 4 g
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
CAKE DOUGHNUT BREAD PUDDING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
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.
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
DONUT BREAD PUDDING
If you thought glazed donuts were good on their own, wait till you use 'em to make our Donut Bread Pudding. This bread pudding is extra-decadent, so you want to make sure the whole gang joins ya for a bite. Not that you'll have to tell 'em. One whiff of this baking in the oven and they'll be lining up for their share!
Provided by Ginsburg Enterprises
Categories Puddings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
- In a large bowl, whisk together the condensed milk, eggs, 1 teaspoon vanilla, the cinnamon, and salt. Stir in raisins and doughnut cubes. Let sit 5 to 10 minutes, or until most of the liquid is absorbed. Pour mixture into casserole dish and cover with aluminum foil.
- Bake 40 minutes. Remove foil and bake 10 additional minutes, or until set in center.
- Meanwhile, in a small bowl, combine remaining ingredients including remaining vanilla, until smooth. Pour over bread pudding and serve.
EASY PECAN PRALINE SAUCE
This easy pecan praline sauce made with brown sugar is perfect on cakes, ice cream, bread pudding, pancakes, and any and all other desserts! It's only six ingredients, tastes like a nutty homemade caramel sauce, and definitely can be eaten by the spoonful with no judgement.
Provided by Michelle
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).
- Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook another minute or so.
- Turn the heat off and allow the caramel praline sauce to cool completely before storing in a glass jar.
- Store in the fridge.
- Enjoy!
PECAN PIE BREAD PUDDING
This pecan bread pudding is better than pie but made with almost the same ingredients. And no pie crust!
Provided by Abbe
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- In a large bowl whisk together the milk, heavy cream, sugar, eggs and corn syrup until well combined.
- Cut the bread into cubes and add them to the milk mixture. Stir until fully coated. Let the bread soak in the refrigerator for up to two days for max flavor.
- Preheat oven to 375 with the oven rack in middle position. Butter a 9 x 13 baking dish and pour in the bread mixture. Sprinkle with the brown sugar crumble.
- *Bake for 35 - 40 minutes or until the bread pudding is golden brown and bubbling. Let cool slightly. (I put this in the oven while we ere eating dinner.)
CARAMEL PECAN BREAD PUDDING
Make and share this Caramel Pecan Bread Pudding recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
- Preheat oven to 425 degrees.
- Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
- Pour evenly over bread cubes and let stand 5 minutes.
- Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
- Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
- Remove from oven to wire rack; let stand 15 minutes to cool slightly.
- Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
- To serve, cut into squares or spoon into dessert dishes.
- Serve, if desired, with whipped cream or thawed non-dairy whipped topping.
Nutrition Facts : Calories 470.5, Fat 26.5, SaturatedFat 12.4, Cholesterol 211.2, Sodium 372.4, Carbohydrate 48.9, Fiber 2.2, Sugar 14.2, Protein 11.8
DONUT BREAD PUDDING WITH BUTTER RUM SAUCE
I had this Recipe at a friends house and OMGGGGGG it was sooo yummie I just needed to share with others
Provided by lilgreenapple
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
- Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
- Butter Rum Sauce:
- 1 stick butter
- 1 pound box confectioners' sugar
- Rum, to taste
- Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
PECAN PIE BREAD PUDDING
Steps:
- If your pecans are not already toasted, do this now. Heat oven to 350° F. Place in a single layer on a sheet pan and bake for 6-8 minutes. Stir once. Remove from oven and remove from pan to prevent continuous cooking and burning.
- Coat an 8 1/2" x 11" (1 1/2 quart) baking dish with non stick cooking spray.
- In the bowl of a stand mixer, (or large bowl with an electric mixer) beat eggs on medium speed until fluffy.
- Stir in the sweetened condensed milk, heavy cream, maple syrup, salt, brown sugar, browned butter, bourbon, and vanilla until combined.
- With a rubber spatula, stir in the bread pieces and 1 cup of the chopped toasted pecans until evenly moistened.
- Pour the custard mixture into your prepared baking dish. Sprinkle with the remaining 1/2 cup pecans.
- Cover the casserole dish and place in the refrigerator overnight.
- Heat oven to 350° F. Bake the bread pudding for 65 - 75 minutes. You are looking for an internal temperature of 160°F. It will become golden brown around the edges. If you find it's browning quicker than you want, cover the edges with foil to prevent burning.
- Let cool for at least 5 minutes. Top with your favorite caramel sauce, sweetened whip cream, or vanilla ice cream to serve.
Nutrition Facts : ServingSize 1 Serving, Calories 694 kcal, Carbohydrate 63 g, Protein 12 g, Fat 43 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 221 mg, Sodium 326 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 22 g
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