JELLY DONUT BREAD PUDDING
No, we don't keep Willy Wonka hidden away in our kitchen pantry, but if we did, this is exactly the kind of breakfast he would have concocted. Chunks of donuts are soaked in rich custard and layered with pockets of raspberry jam, and baked until puffy and golden. Yeah, that's the ticket!
Provided by Tablespoon Kitchens
Categories Breakfast
Time 1h35m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut doughnuts into 1-inch pieces. Layer half of the donuts in baking dish. Drop 1/2 cup of the raspberry jam by dollops over donuts. Layer remaining half of donuts over jam.
- In medium bowl, beat eggs, granulated sugar and salt with whisk until well mixed. Beat in 2 1/2 cups of the milk, the melted butter and vanilla until well blended.
- Pour egg mixture over doughnuts; soak 5 minutes. Push doughnut pieces down into egg mixture to coat. Drop remaining 1/2 cup jam by dollops over donuts.
- Bake 40 to 45 minutes or until puffy and browned. Let stand 15 minutes.
- Meanwhile, in small bowl, beat powdered sugar and 1 tablespoon milk. Drizzle on top, and serve.
Nutrition Facts : Calories 620, Carbohydrate 83 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 52 g, TransFat 3 1/2 g
OFFICE DOUGHNUT BREAD PUDDING
Provided by Duff Goldman
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.
- Cut doughnuts into quarters, then soak in the mixture for 15 minutes.
- Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.
- Combine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.
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.
JELLY DOUGHNUT PUDDING
Provided by Alex Witchel
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 51 grams, Fat 40 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 23 grams, Sodium 114 milligrams, Sugar 46 grams, TransFat 0 grams
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
JELLY DONUT BREAD PUDDING
Steps:
- 1. Heat oven to 350°F.
- 2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut doughnuts into 1-inch pieces. Layer half of the donuts in baking dish. Drop 1/2 cup of the raspberry jam by dollops over donuts. Layer remaining half of donuts over jam.
- 3. In medium bowl, beat eggs, granulated sugar and salt with whisk until well mixed. Beat in 2 1/2 cups of the milk, the melted butter and vanilla until well blended.
- 4. Pour egg mixture over doughnuts; soak 5 minutes. Push doughnut pieces down into egg mixture to coat. Drop remaining 1/2 cup jam by dollops over donuts.
- 5. Bake 40 to 45 minutes or until puffy and browned. Let stand 15 minutes.
- 6. Meanwhile, in small bowl, beat icing sugar and 1 tablespoon milk. Drizzle on top, and serve.
Nutrition Facts : Calories 620, Carbohydrate 83 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 10, Sodium 340 mg, TransFat 3.5 g
JELLY DOUGHNUTS
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good. The only specialty tool you'll need is a pastry bag. But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.
Provided by Mark Bittman
Categories dessert
Time 3h
Yield About 1 dozen
Number Of Ingredients 8
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
- When the doughnuts are cool enough to handle but still warm, roll them around in a shallow bowl of granulated sugar to coat. Fill with your favorite jelly.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 6 grams, TransFat 0 grams
More about "jelly donut bread pudding food"
DOUGHNUT BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (23)Author Amiel StanekServings 6-8Estimated Reading Time 4 mins
- Place a rack in center of oven; preheat to 325°. Butter a 2-qt. baking dish. Cut each doughnut into eighths and arrange on a parchment-lined rimmed baking sheet. Bake until dry and crisp, like little sugary croutons, about 15 minutes. Let sit until cool enough to handle. (Drying out the doughnut pieces will help them absorb the custard.)
- Vigorously whisk eggs, egg yolks, half-and-half, sugar, vanilla, salt, and lemon zest in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add doughnuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then toss and press gently again. Repeat tossing and soaking twice more for a total soak time of 15 minutes, allowing the doughnuts to fully drink up the custard.
- Transfer doughnuts and any remaining custard to prepared baking dish. Dollop preserves over, avoiding edges of pan where it can burn during baking. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes.
- Let bread pudding cool 20 minutes. Dust with powdered sugar. Serve with cream alongside for pouring over.
DONUT BREAD PUDDING - A DECADENT DESSERT OR BRUNCH …
From inspiredbycharm.com
KRISPY KREME BREAD PUDDING RECIPE - SOUTHERN LIVING
From southernliving.com
PEANUT BUTTER AND JELLY BREAD PUDDING RECIPE - FOOD …
From foodfanatic.com
TURN YOUR STALE JELLY DONUTS INTO THIS SWEET BREAD …
From myjewishlearning.com
GLAZED DOUGHNUT BREAD PUDDING - DEEP SOUTH DISH
From deepsouthdish.com
LEFTOVER DONUT BREAD PUDDING RECIPE - THESE OLD …
From theseoldcookbooks.com
DONUT BREAD PUDDING - SALTY SIDE DISH RECIPES
From saltysidedish.com
10 BEST DONUT BREAD PUDDING RECIPES | YUMMLY
DOUGHNUT BREAD PUDDING - THE GLOBE AND MAIL
From theglobeandmail.com
BEST JELLY DONUT BREAKFAST BAKE RECIPE - HOW TO MAKE DONUT
From delish.com
SENSATIONAL DONUT BREAD PUDDING - FANTABULOSITY
From fantabulosity.com
LEFTOVER DOUGHNUT BREAD PUDDING | A TASTE OF MADNESS
From atasteofmadness.com
WHAT TO DO WITH LEFTOVER DOUGHNUTS: DOUGHNUT BREAD PUDDING …
From myrecipes.com
DOUGHNUT BREAD PUDDING RECIPE | LAND O’LAKES
From landolakes.com
JELLY DONUT BREAD PUDDING - FRAMED COOKS
From framedcooks.com
SHOKUPAN (JAPANESE WHITE BREAD) | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
JELLY DONUT BREAD PUDDING - FRAMED COOKS
From framedcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love