Francesca is an assistant food editor for Delish where she assists in recipe testing, recipe development, and food video! Her time at the CIA and experience as a Producer/Culinary Producer have allowed her to travel the globe! She’s often referred to as “Pasta Zani” due to her passion for all things pasta!
Bread pudding is a luxurious way to savor bread that would otherwise be tossed to the birds. The just-about-effortless process combines day-old torn bread, whisked eggs, cream or milk, vanilla, citrus zest, chocolate, or nuts. It can be dressed up with caramel or served solo à la mode. So what if you replaced the hearty bread with a soft cake donut? The result is a mass of tender donuts ladened with custard that just melt in your mouth. To make this more nostalgic, we’ve added raspberry preserves once baked, so you’ll feel like you’re eating a glorified jelly donut.
Did you try this recipe? Let us know how it went in the comments below!
- 6 - 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr
old-fashioned, day-old unglazed donuts, cut into quarters
- 2 c.
- 1 tsp.
finely grated orange zest
- 1 tsp.
pure vanilla extract
- 1/2 c.
(100 g.) plus 1 tbsp. granulated sugar, divided
- 1/2 c.
(170 g.) seeded raspberry preserves
- Step 1Preheat oven to 350°. Lightly spray a 9"-by-9" baking pan with cooking spray. Arrange donuts in an even layer in prepared pan.
- Step 2In a large bowl, whisk eggs, half-and half, orange zest, vanilla, and 1/2 cup granulated sugar until smooth. Pour over donuts, pressing down to absorb liquid; let stand 5 minutes.
- Step 3Bake donuts, loosely covering with foil if top gets too dark, until puffy and set, 35 to 40 minutes. Let cool 5 minutes.
- Step 4Using a piping bag, pipe raspberry preserves into different sections of bread pudding, allowing some to overflow on top. Sprinkle with remaining 1 tablespoon granulated sugar.
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