Chocolate Donut Bread Pudding

Chocolate Donut Bread Pudding

I love listening to cooking podcasts for inspiration while I run. One podcaster talked about how she would pick up donuts at the gas station, leave them out to get dry, and then make bread pudding out of them for Christmas morning. She prepared the bread pudding on Christmas Eve, so all she had to do was throw the pan in the oven while the kids were unwrapping their gifts. I thought, “Hmm, I can do that!” For an even more indulgent breakfast, make a double batch of the chocolate glaze when making the donuts and drizzle each piece of bread pudding with 1 to 2 tablespoons of the extra glaze.

  1. Preheat the oven to 350°F. Grease an 11 by 7- inch baking dish or a standard-size 12-well muffin pan.
  2. In a bowl, cover the cubed donuts with the milk and cream; set aside. In another bowl, combine the eggs, sweetener, cinnamon, and vanilla; blend well. Pour the egg mixture over the soaked donuts and stir to blend. Pour the combined mixture into the prepared baking dish or muffin pan (if using a muffin pan, fill each well about two-thirds full).
  3. Bake for 45 minutes to 1 hour, until set. If making muffins, bake for 25 to 30 minutes, until set. Allow cooling completely in the pan. Cut bread pudding made in a baking dish into 12 equal-size pieces. If desired, drizzle each piece (or “muffin”) with 1 to 2 tablespoons of extra chocolate glaze.
  4. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through

Red Velvet Pancakes

  1. Place the ingredients for the pancakes in a blender and blend until very smooth.
  2. Grease a large nonstick skillet with coconut oil or coconut oil spray and place over medium-high heat. When hot, pour ¼ cup of the batter into the skillet, forming a 3-inch round pancake; repeat to cook 2 pancakes at a time. Cook until cooked through on the bottom, about 2 minutes, then flip and cook for another 2 minutes. Remove the pancakes from the pan and repeat with the remaining batter.
  3. To make the syrup, place the softened cream cheese, cashew milk, sweetener, and vanilla in a small bowl and beat with a hand mixer until smooth. Add more or less milk depending on how thick or thin you prefer the syrup. Serve the pancakes drizzled with the syrup.
  4. Store extra pancakes and syrup in separate airtight containers in the refrigerator for up to 3 days. Reheat the pancakes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Heat the syrup in a saucepan over medium heat for about 2 minutes.

Breakfast Pots de Crème

  1. Preheat the oven to 325°F.
  2. Bring the cream, milk, and vanilla just to a simmer in a medium-sized heavy saucepan over medium heat. Remove from the heat.
  3. In a large bowl, whisk the egg yolks, sweetener, and cinnamon. Gradually whisk the egg mixture into the cream mixture.
  4. Use a fine-mesh strainer to strain the mixture into another bowl. Let cool for 10 minutes, skimming any foam from the surface.
  5. Divide the mixture among six 6-ounce custard cups. Place the cups in a large baking dish that is at least 2 inches deep. Add hot water to the baking dish to come halfway up the sides of the cups. Cover the baking dish with a lid or foil to trap the steam.
  6. Bake until the custards are set but the center of each still moves slightly when gently shaken for about 55 minutes. Remove from the water. Chill the custards until cold, about 3 hours.
  7. Store extras in an airtight container in the refrigerator for up to 3 days.

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