Best Doughnut Bread Pudding Recipes

CAKE DOUGHNUT BREAD PUDDING

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.

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.

YUM YUM (DOUGHNUT TWISTS) BREAD PUDDING RECIPE BY TASTY

Steps:

• Cut each yum yum into four pieces and set aside in large bowl
• Add milk, double cream and eggs to a different bowl and whisk until smooth.
• Soak the yum yum pieces in the mixture.
• Layer soaked yum yum pieces in a baking tin.
• Cover first layer in strawberry jam.
• Add second layer of yum yums.
• Bake for 45 mins at 190°C/375°F
• Serve and enjoy!

OFFICE DOUGHNUT BREAD PUDDING

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.

DOUGHNUT BREAD PUDDING WITH CRISPY BACON

Steps:

• Preheat the oven to 350 degrees F and butter a 3-quart oval baking dish.
• Put the doughnuts and bread into a very large bowl and mix to combine.
• In a separate bowl, add the cream, milk, sugar, cinnamon, vanilla and eggs and mix until well combined. Slowly pour the egg mixture over the doughnuts. Mix well and slightly press into the prepared baking dish. Bake until golden brown with a firm consistency, 45 to 50 minutes.
• Meanwhile, grease a baking sheet with the oil and lay out the slices of bacon on top, making sure they don't overlap. Bake on another rack in the oven until crispy, about 20 minutes. Allow to cool slightly, then dice into small pieces.
• Cut the bread pudding into small rounds using a 3-inch round cutter. Place on round plates, topping each with the crispy bacon and a dollop of whipped cream.
• Reserve any remaining bread pudding for another use or just eat the scraps!

MICHAEL CHIARELLO CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat oven to 350'.
• Lightly grease a 9x13 baking dish with butter.
• Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish.
• Sprinkle raisins across top of doughnut pieces.
• In a food processor, combine butter and sugar,process just til it forms a ball.
• Add eggs,whipping cream,cinnamon,and vanilla.
• Blend well.
• Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes.
• {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}.
• Cover dish with foil and bake for 35 to 40 minutes.
• Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft).
• In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste.
• Pour the sauce over the bread pudding and allow to soak in before serving.

DOUGHNUT AND BACON EGGNOG BREAD PUDDING

Steps:

• 1. Cut parchment paper and place in 8 x 8 pan, so that the pan's entire surface is covered. (If you forget this step you will be very, very sad... so don't forget it! Trust me, you will thank me later.) Note that a little nonstick spray will help hold the paper to the pan.
• 2. Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth... 2 minutes.
• 3. Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces. Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours... or better yet, overnight!
• 4. Preheat oven to 350 F.
• 5. Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!
• 6. Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.
• 7. Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper) and place on a cake platter.
• 8. Drizzle or 'frost' pudding with cream cheese topping, scatter pecans on top, slice and serve.

KRISPY KREME DOUGHNUT BREAD PUDDING

Steps:

• 1. Mix by hand, donuts, condensed milk, raisins, fruit cocktail, eggs and cinnamon.
• 2. Put into buttered casserole dish. Bake at 350 degrees for 45 minutes to 1 hour.
• 3. Sauce: Melt butter ih a skillet. In a bowl, mix butter, confectioner's sugar and liquor. If too thick, thin with a little more liquor. Pour over bread pudding when serving.

DOUGHNUT BREAD PUDDING WITH BRANDY CREAM SAUCE

Steps:

• Arrange doughnuts in a greased 13x9-in. baking dish; sprinkle with pecans. Whisk the eggs, milk, 1-1/2 cups ice cream and sugar; pour over doughnuts. Let stand for 10 minutes or until liquid is absorbed., Bake, uncovered, at 350° for 30 minutes; sprinkle with cranberries. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean., Just before serving, combine brandy and remaining ice cream. Serve with warm bread pudding.

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.