Donut Bread Pudding Recipe - ReCiPes
Stock Foto Bread donut pudding

If you have made too many donuts, and they don’t end, use them to make a new dessert – a wonderful bread pudding in rum sauce. The preparation is very simple, and the taste is fantastic. Pieces of donuts are mixed with raisins and poured with an egg-cream mixture, which, when baked, turns into a frozen cream. Donuts are completely saturated with it, and the pudding will turn out to be tender and soft, like a cake. Pour the prepared bread pudding with fragrant rum sauce made from butter, powdered sugar and dark rum and let it soak before serving.


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Time: 1 hour. 10 minutes.
Complexity: easy
Servings: 8 – 10

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Bread pudding

  • 110 gr. unsalted butter
  • 1 tbsp. Sahara
  • 5 large eggs, slightly beaten
  • 2 tbsp. fat cream
  • 1.5 tsp ground cinnamon
  • 1 tbsp. l vanilla extract
  • 0.5 tbsp. raisins
  • 16 Donuts Donuts

Rum sauce

  • 60 gr unsalted butter
  • 220 gr powdered sugar
  • Dark rum to taste

Recipe preparation:

  1. Preheat the oven to 175 ° C.
  2. In a food processor, mix butter and sugar and beat. Add eggs, heavy cream, cinnamon and vanilla and beat until smooth.
  3. Lightly grease a baking dish with a size of 22×32 cm. Break the donuts into pieces measuring 2.5 cm. And put them in an even layer in the prepared form. Sprinkle raisins on top. Pour the egg mixture onto the donuts and let it brew for 5-10 minutes. At this time, immerse the donuts in the liquid so that they are evenly soaked to ensure an even coating with the egg mixture.
  4. Cover with foil and bake for 35-40 minutes. Remove the foil and bake for another 10 minutes until the top is browned. Donut bread pudding will be ready when the cream is frozen, but still a little soft.
  5. Make rum sauce:

    Melt butter in a saucepan over medium heat and remove from heat. Add powdered sugar to melted butter and beat until smooth. Add rum to taste. Pour the bread pudding into the sauce and let it soak in.


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