Doughnut Bread Pudding With Brandy Cream Sauce 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.

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.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE

Steps:

• Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
• Grease a 9 X 11" casserole dish.
• Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
• Beat the eggs till light, gradually adding the sugar until thick.
• Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
• Bake 40 minutes.
• Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
• Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
• Sauce can be made in advance and reheated just before serving.
• The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.

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!

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat oven to 325F. Adjust rack to the middle of the bottom half of oven.
• Butter an 8 x 8 baking dish. Distribute bread chunks evenly in the dish and sprinkle cherries evenly throughout the bread. Add Mix all ingredients after bread. Once completely incorporated, pour mixture over the bread & cherries.
• Cover dish and refrigerate for 20 minutes.
• Mix ingredients for topping and sprinkle over the top of the custard, pressing down slightly.
• Bake at 325F for 40-50 minutes or until custard is set. The top will brown and it will only jiggle slightly in the very center.
• Cream the butter until it is very soft. Add the sugar gradually, then the salt and beat these ingredients until they have a smooth, soft consistency. I could not get my sugar to the desired consistency, so I used the back of a wooden spoon to press the butter and sugar together until they were smooth and soft. Beat in the brandy (and egg) and chill the sauce thoroughly.
• I used 2 tablespoons of brandy, which had a definite alcohol flavor. Every recipe I read said to chill "Hard Sauce" and serve it cold, but I found it unpleasant to eat chilled, so I warmed it up and drizzled it over the pudding. Much better.

DONUT BREAD PUDDING WITH BUTTER RUM SAUCE

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.