Apple Donut Bread Pudding
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 614, total fat 40 G., saturated fats 18 G., proteins 7 G., carbohydrates 60 G., fiber 3 G., cholesterol 114 mg, sodium 297 mg, sugar 42 G.
Calories 614, total fat 40 G., saturated fats 18 G., proteins 7 G., carbohydrates 60 G., fiber 3 G., cholesterol 114 mg, sodium 297 mg, sugar 42 G.
This dessert bread pudding is made with apple cider-soaked doughnuts. Their wonderfully fruity flavor is perfectly complemented by orange juice, tart cranberries, and the caramel-nutty notes of the crunchy pecan topping. Serve warm with a scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 apple, spice, or regular donuts, cut in half horizontally
- 2/3 cup dried cranberries
- 2 cups of orange juice
- 8 tablespoons unsalted butter
- 1 tbsp. chopped pecans
- 1 tbsp flour
- 0.5 tsp coarse salt
- Zest of 1 lemon + 2 tbsp. l. lemon juice
- 1/3 cup + 2 tablespoons dark brown sugar
- 1/3 cup granulated sugar
- 2 large egg yolks
- 0.5 tsp pumpkin pie spice mix
- 1/4 tsp vanilla extract
- 1 cup heavy cream
- 4 cups vanilla ice cream, for serving
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Recipes with similar ingredients: donuts, pecans, lemon zest, Orange juice, cream, dried cranberries, pumpkin pie spice
Cooking the dish according to the recipe:
- Place the donuts cut-side up on a baking sheet. Preheat the oven to 350°F (175°C) and, while it's preheating, place the baking sheet with the donuts inside. Bake, turning once after about 10 minutes. Continue baking until lightly browned on both sides, another 5 minutes. Remove the baking sheet and continue preheating the oven.
- Meanwhile, in a small saucepan, combine the cranberries with 1/2 cup orange juice. Bring to a boil over medium-high heat and simmer until the cranberries plump up, 10-15 minutes (the juice should evaporate). Set aside.
- Cube 7 tablespoons of butter. In a large bowl, combine the pecans, flour, salt, lemon zest, 2 teaspoons of brown sugar, and the diced butter. Mix with your fingers or a pastry blender until crumbly. Refrigerate until ready to bake.
- In another large bowl, whisk together the granulated sugar and egg yolks until smooth and light yellow. Add the pumpkin pie spice, vanilla extract, and the remaining 1/3 cup brown sugar and beat until fully incorporated.
- Gradually add the heavy cream, continuing to whisk, then add the lemon juice and the remaining 1 cup of orange juice. Gradually add the reduced cranberries and orange juice.
- Grease the bottom and sides of an 8x8 inch baking dish with the remaining 1 tablespoon of butter. Break the donuts into large pieces and place them in the dish. Pour half of the cream mixture on top, making sure the cranberries are evenly distributed. Press everything into the cream and let it soak for 10 minutes. Drizzle with the remaining cream. Remove the topping from the refrigerator and sprinkle evenly on top.
- Bake until golden brown and bubbly around the edges, 35-40 minutes. Let sit for 15 minutes. Serve the bread pudding warm with a scoop of vanilla ice cream.
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