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Choc-Raspberry Doughnut Pudding

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A decadent twist on bread and butter pudding made with cinnamon doughnuts soaked in creamy custard, layered with raspberries and dark chocolate, and baked until golden and gooey.

Ingredients

12 cinnamon doughnuts, split

1 3/4 cups thickened cream

1 1/2 cups milk

5 eggs

1/4 cup caster sugar

1 tsp vanilla extract

100g frozen raspberries

100g dark chocolate, finely chopped

Cinnamon sugar, to serve

Instructions

  1. Preheat oven to 180°C (160°C fan-forced). Arrange split doughnuts, cut-side down, in a 5cm-deep, 20cm x 30cm metal oval baking pan.
  2. In a large jug or bowl, whisk together cream, milk, eggs, caster sugar, and vanilla until smooth.
  3. Pour the custard mixture evenly over the doughnuts, allowing them to soak slightly.
  4. Sprinkle raspberries and chopped dark chocolate over the top.
  5. Place the pudding dish inside a deep roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the pudding dish.
  6. Bake for 45 minutes, or until the center is just set and firm to the touch.
  7. Remove from the oven, let stand for 5 minutes, then sprinkle generously with cinnamon sugar.
  8. Serve warm with whipped cream, custard, or vanilla ice cream.

Notes

Use jam-filled doughnuts for extra fruitiness.

Substitute raspberries with strawberries, blueberries, or sliced bananas.

For a sweeter pudding, use milk or white chocolate instead of dark.

Prepare ahead and refrigerate unbaked pudding for up to 4 hours before baking.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Reheat gently in the oven or microwave before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/choc-raspberry-doughnut-pudding/