Showing posts with label bread pudding recipes. Show all posts
Showing posts with label bread pudding recipes. Show all posts

Thursday, November 17, 2022

Glazed Donut Bread Pudding #BundtBakers

The best recipe for leftover donuts, this Glazed Donut Bread Pudding is sweet, buttery and absolutely delicious! Serve it plain, with cream or ice cream! It's pretty much the perfect dessert, and better still, uses up something you might have tossed.

Food Lust People Love: The best recipe for leftover donuts, this Glazed Donut Bread Pudding is sweet, buttery and absolutely delicious! Serve it plain, with cream or ice cream! It's pretty much the perfect dessert, and better still, uses up something you might have tossed.

Here in Houston, we have a hometown favorite donut shop. It’s named Shipley Do-Nuts but everyone calls it Shipley's despite its official lack of an apostrophe and s. When their glazed donuts are hot and fresh, there is no better treat. We ration ourselves because they are not, ahem, a healthy breakfast but sometimes, only a hot glazed from Shipley's will do. 

A tip: When it's your turn to order, you must ask for "hot glazed" or they might not give you the most recently cooked ones. Oh, they'll still be fresh, just not warm. We like the warm ones the best. 

The leftovers, if there are any, tend to languish. They aren’t great the next day, even warmed in the microwave for a few seconds. They are, however, fabulous for making bread pudding! 

My husband is a fan of all bread puddings but we both agree that this one is special. You can really taste the glazed donut flavor still and it’s soft and just the right amount of sweet. If you have leftover donuts, I highly encourage you to try it. 

That said, and just for the record, I bought donuts this time specifically to make this bread pudding the next day. It’s that good. 

Glazed Donut Bread Pudding

Do not skip the extra step of double buttering the Bundt pan to ensure that the bread pudding will release from the pan. I would also suggest you use a fairly plain Bundt pan, not one with a lot of nooks and crannies. This makes one 6-cup Bundt bread pudding. 

Ingredients
Butter for greasing the Bundt pan
6 glazed yeast donuts, at least one day old
2 eggs
3/4 cup or 180ml heavy cream
1/3 cup or 80ml milk
1/4 cup or 50g brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon

Method
Prepare a 6-cup Bundt pan by brushing it liberally with melted butter. Put it in the refrigerator till the butter gets hard and opaque. Brush it again with cool melted butter. If your kitchen is too warm, keep the pan chilled until ready to use. 


Cut each donut in half through the equator then cut it again into smaller pieces.  Set aside. 


In a large mixing bowl, whisk your eggs. Add the milk, cream, brown sugar, salt, vanilla and cinnamon. Whisk again. 


Add the donut pieces to the bowl and stir well till they are coated. 


Set aside for at least 20 minutes, stirring occasionally to allow the donuts to fully soak up the liquid. If you need to set the bowl aside for longer, cover it with cling film and refrigerate. 

When you are ready to bake, preheat your oven to 350°F or 180°C. 

Spoon the donut mixture into your prepared double-buttered Bundt pan. 


Put the Bundt pan inside another larger pan to catch any butter than might drip over the sides during baking. You can skip this step but, trust me, it’s easier to wash a pan that clean the oven. 

Bake your bread pudding for about 40-45 minutes or until golden brown and puffy.  As you can see, when it first comes out, it's still bubbling! 


Cool in the pan for about five minutes then loosen the edges.


Turn the bread pudding out onto a serving plate. You can serve it warm, just cut it carefully with a serrated knife. 


Slice and serve with pouring cream or ice cream. 

Food Lust People Love: The best recipe for leftover donuts, this Glazed Donut Bread Pudding is sweet, buttery and absolutely delicious! Serve it plain, with cream or ice cream! It's pretty much the perfect dessert, and better still, uses up something you might have tossed.

Enjoy! 

It’s the third Thursday of the month so that means it’s time for my Bundt Baker friends to share recipes baked in Bundt pans. This month we are all baking bread pudding with various flavors. Make sure to check out the diverse links below. Many thanks to our host, Sue of Palatable Pastime



#BundtBakers badge

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


Pin this Glazed Donut Bread Pudding! 

Food Lust People Love: The best recipe for leftover donuts, this Glazed Donut Bread Pudding is sweet, buttery and absolutely delicious! Serve it plain, with cream or ice cream! It's pretty much the perfect dessert, and better still, uses up something you might have tossed.

 . 


Tuesday, December 15, 2020

Bourbon Raisin Butterscotch Pear Bread Pudding

This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

Food Lust People Love: This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

When I was growing up, and thinking about it reasonably it’s probably still true today, cakes in South American all seemed to have liquor or liqueurs as flavoring. Even cakes made for a child’s birthday party were soaked in it! Young me hated them. 

Now I see the allure. As long as it’s not overdone, the alcohol adds a little punch of flavor, not unlike adding vanilla but more grown up. One of my favorite ways to add alcohol to a bake is by soaking raisins in it.


Once again, this is not a sponsored post but my key ingredient, the butterscotch pears, were a gift from Melissa’s Produce as part of a promotion for their Family Baking Challenge. Lots of great prizes to win including a KitchenAid mixer! You can find all the details on their website

Bourbon Raisin Butterscotch Pear Bread Pudding

I used our favorite bourbon – Bulleit - to soak my golden raisins but if you are not a bourbon fan, substitute your favorite tipple. If you need to keep this kid-friendly, use apple juice instead. As you will see in the photos, I used Sara Lee brioche. Substitute your favorite loaf. This recipe is adapted from one on the Melissa’s Produce website

Ingredients 
For the bread pudding:
1 cup, loosely packed, or 120g golden raisins
1/2 cup or 120ml bourbon 
2 large Butterscotch Pears (approx. weight = 780g)
Zest 1 small lemon 
2 tablespoons fresh lemon juice
1/4 cup or 57g butter, plus extra for the pan
3/4 cup or 150g granulated sugar, divided
6 cups or about 265g cubed stale brioche bread (This was 9 slices of the Sara Lee.)
4 eggs
1 cup or 240ml whipping cream 
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt

For serving: 
Whipping cream

Method
Warm the bourbon slightly in a microwave or small pot on the stove and then pour it over the raisins in a small bowl. Cover with cling film and set aside. 


Preheat your oven to 325°F or 163°C. The original recipe uses an 8x8 in or 20x20cm baking dish but you will see from the photos, I decided to use disposable aluminum pans to make sharing this delicious pudding easier, which means that I was effectively using an 8x10 in or 20x25cm pan. The bread pudding turns out slightly less deep but still wonderful. Butter whichever pan or pans you decide to use and set aside. 

Core and peel the pears then toss them in a large bowl with the lemon juice to stop them from turning brown.


Melt the butter in a large skillet over medium heat. Add a 1/2 cup or 100g of the sugar and stir until combined. Add the pear slices in an even layer. 


Cook, without stirring for 8 minutes until the sugar and fruit begin to caramelize. 


Flip the slices and cook for a further 5-8 minutes until both the fruit and the caramel are golden brown. Remove the pan from the heat. 


Meanwhile, prepare the custard by whisking the eggs in a large bowl, then adding the remaining 1/4 cup or 50g sugar, cream, milk, vanilla, lemon zest, cinnamon and salt.  Whisk again to combine. 


Drain the raisins and reserve the bourbon that wasn’t soaked up. Set aside a small handful for topping.

Spread half of the bread cubes into the prepared pan. Top with half of the raisins. Add a second layer with the rest of the bread cubes and top with the rest of the raisins.


Pour the custard mixture over the bread. Press down to make sure all cubes are soaked.  


Layer pear slices evenly over the top of the bread mixture. Top with remaining caramel from the skillet and the handful of reserved raisins.  

Food Lust People Love: This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

Bake for 55-65 minutes until fully set. Leave to cool for about 10 minutes. 

Food Lust People Love: This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

Pour the reserved bourbon over the top, if desired, and leave it to soak in. 

Food Lust People Love: This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

At our house bread pudding is always accompanied by a generous pour of whipping cream. 

Food Lust People Love: This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

Enjoy! 

Pin this Bourbon Raisin Butterscotch Pear Bread Pudding! 

Food Lust People Love: This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

 .