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Jelly Donut Bread Pudding

Prep 20 min
Total 1 hr 35 min
Servings 10

No, we don’t keep Willy Wonka hidden away in our kitchen pantry, but if we did, this is exactly the kind of breakfast he would have concocted. Chunks of donuts are soaked in rich custard and layered with pockets of raspberry jam, and baked until puffy and golden. Yeah, that’s the ticket! MORE+ LESS-

By Tablespoon Kitchens

April 25, 2017

Ingredients

medium-size cake doughnuts

cup raspberry seedless jam (12-oz jar)

eggs

3/4

cup granulated sugar

1/4

teaspoon salt

2 1/2

cups plus 1 tablespoon whole milk

1/3

cup butter, melted

teaspoons vanilla

1/2

cup powdered sugar

Steps

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1

Heat oven to 350°F.
2

Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut doughnuts into 1-inch pieces. Layer half of the donuts in baking dish. Drop 1/2 cup of the raspberry jam by dollops over donuts. Layer remaining half of donuts over jam.
3

In medium bowl, beat eggs, granulated sugar and salt with whisk until well mixed. Beat in 2 1/2 cups of the milk, the melted butter and vanilla until well blended.
4

Pour egg mixture over doughnuts; soak 5 minutes. Push doughnut pieces down into egg mixture to coat. Drop remaining 1/2 cup jam by dollops over donuts.
5

Bake 40 to 45 minutes or until puffy and browned. Let stand 15 minutes.
6

Meanwhile, in small bowl, beat powdered sugar and 1 tablespoon milk. Drizzle on top, and serve.

Expert Tips

Look for unsugared cake donuts in your grocery store bakery section.
Don’t be tempted to substitute raised donuts for the cake donuts in this recipe. Raised donuts don’t have the same texture as cake donuts and will be too mushy when soaked in the custard.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 10g 48% Trans Fat 3 1/2g
Cholesterol: 130mg; 43%
Sodium: 340mg; 14%
Potassium: 200mg; 6%
Total Carbohydrate: 83g; 28%
Dietary Fiber 1g 6% Sugars 52g
Protein: 9g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;