thepioneerwoman
Doughnut Bread Pudding
This bread pudding recipe is made from day-old glazed doughnuts and is filled with raspberry jam. It's baked to perfection and dusted with powdered sugar.
👥 10 Servings⏱️ Prep & Cook: 5h 35m⏳ Prep: 15 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat the oven to 325ºF and spray a 2-quart baking dish (or 9-by-9-inch baking dish) with nonstick cooking spray.
Nonstick cooking spray, for the baking dish
2
In a large bowl, whisk together the eggs, half-and-half, granulated sugar, vanilla, salt, and lemon zest; set aside.
large eggs4
3
Using a serrated knife, cut the doughnuts into quarters. Arrange half the pieces in an even layer in the bottom of the baking dish. Dollop the jam over the top, then cover with the remaining doughnut pieces. Pour the custard over the top and let stand at room temperature for ⏱️ 30 minutes so the doughnuts can absorb some of the custard.
4
Cover the baking dish with foil and bake until the edges are set but the custard is still wobbly in the center, about ⏱️ 50 minutes.
5
Uncover the bread pudding and bake until golden brown and slightly puffed, 20 to ⏱️ 25 minutes more. Let rest for ⏱️ 15 minutes before dusting with powdered sugar. Serve warm with whipped cream, if you like.
Powdered sugar, for dustingWhipped cream, for serving (optional)
Nutrition Facts
calories
300 Calories
fat Content
14 g
fiber Content
1 g
sugar Content
28 g
sodium Content
285 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
97 mg
carbohydrate Content
37 g
saturated Fat Content
7 g
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