Leftover Donut Bread Pudding Recipe With Glazed Donuts Preheat the oven to 350 degrees f. spray either an 8 x 8 inch baking dish or 1 quart baking dish with nonstick cooking spray. add donut chunks to dish; pour melted butter over top and lightly mix. mix together eggs, milk, sugar, cinnamon and vanilla; pour on top of donuts. Then add the milk and cream, whisk again. finally, add the cinnamon. cut your donuts up in to small cubes and place in a greased 9×12 baking dish. next, pour the custard mixture over the cut cubed donuts and let soak for 10 minutes before baking! preheat oven to 350°. bake at 350 for about 40 45 minutes!.
Overnight Donut Bread Pudding With A White Chocolate Glaze The 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. Be sure to use a baking dish that is appropriately sized – too large and the pudding may dry out, too small and it may overflow. an 8×8 or 9×9 inch pan is ideal for this recipe. cover the pudding loosely with foil during the first half of baking to prevent over browning. remove for the last 15 20 minutes. Preheat the oven to 350°f and spray a 9"x13" baking dish with non stick cooking spray. cut the donuts into 1" pieces and spread over the bottom of the baking dish. in a large bowl, whisk together the eggs, milk, heavy whipping cream, brown sugar, salt, and vanilla extract until well blended. Step 1. place a rack in center of oven; preheat to 325°. butter a 2 qt. baking dish. cut each doughnut into eighths and arrange on a parchment lined rimmed baking sheet. bake until dry and crisp.
Comments are closed.