DONUT BREAD PUDDING RECIPE RECIPES

Steps:

• 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, like little sugary croutons, about 15 minutes. Let sit until cool enough to handle. (Drying out the doughnut pieces will help them absorb the custard.)
• Vigorously whisk eggs, egg yolks, half-and-half, sugar, vanilla, salt, and lemon zest in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add doughnuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then toss and press gently again. Repeat tossing and soaking twice more for a total soak time of 15 minutes, allowing the doughnuts to fully drink up the custard.
• Transfer doughnuts and any remaining custard to prepared baking dish. Dollop preserves over, avoiding edges of pan where it can burn during baking. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes.
• Let bread pudding cool 20 minutes. Dust with powdered sugar. Serve with cream alongside for pouring over.
• Do Ahead: Doughnuts can be baked 1 day ahead. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 325°F.
• Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
• In a large bowl combine the sour cream, oil, and milk.
• Beat in the eggs.
• Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
• Pour the batter into the greased bundt pan. Smooth the top into an even layer.
• Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
• Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
• Let cake cool completely for about an hour or at least until no longer piping hot before decorating.
• Top with frosting, glaze, or ganache of choice, or dust with powdered sugar.