Doughnut Pudding Recipes

SLOW-COOKER DOUGHNUT BREAKFAST BAKE

Steps:

• Line inside of 5-qt. slow cooker with a double layer of heavy duty foil; spray insert and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples. In large bowl, whisk together cream, eggs and vanilla; pour over doughnut pieces and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over doughnut mixture., Cook, covered, on low 4-5 hours or until set. Remove insert. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

CIDER DONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
• Mix doughnuts and apple together in the prepared baking dish.
• Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
• Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.

DOUGHNUT PUDDING

Steps:

• For the pudding: Butter for the pan 6 cups day-old raised doughnuts cut into 1-inch pieces (from 4 or so glazed doughnuts or apple fritters) 4 large eggs 2 tablespoons dark rum or 1/2 teaspoon rum extract (optional) 1/2 teaspoon ground cinnamon 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup whole milk 3/4 cup heavy (whipping) cream For the icing 1 cup confectioners' sugar 1 teaspoon vanilla extract 1 1/2 tablespoons hot water
• Directions Make the doughnut pudding 1. Preheat the oven to 350°F (176°C). Butter a 9-by-5 inch loaf pan. 2. Place the doughnuts in the loaf pan. In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid. 3. Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan. Make the icing 4. While the pudding cools, whisk the icing ingredients together in a small bowl until smooth. 5. Serve the pudding in thick slices, still warm, drizzled with the icing.