Dump & Bake Jam Donut Pudding
Dump & Bake Jam Donut Pudding
Ingredients
- 7 cinnamon donuts, halved
- 6 egg yolks
- 225 ml thickened cream
- 225 ml full cream milk
- 75 g brown sugar
- 3/4 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 35 g butter, melted
- 120 g raspberry jam
To Serve
- as needed vanilla ice cream
Instructions
- 1
Preheat oven to 180°C.
⏱️ 15 min•🌡️ 180
- 2
In an oven-proof dish, whisk together the egg yolks, thickened cream, full cream milk, brown sugar, vanilla bean paste, and ground cinnamon until the mixture is smooth to create your custard base.
⏱️ 5 min
- 3
Add the halved cinnamon donuts into the custard mixture in the oven-proof dish. Gently press them down so they are fully coated and submerged as much as possible.
⏱️ 5 min
- 4
Let the donuts stand at room temperature for 30 minutes to allow them to soak up the custard.
⏱️ 30 min
- 5
Dollop the raspberry jam over the soaked donuts.
⏱️ 2 min
- 6
Pour the melted butter evenly over the top of the dish.
⏱️ 2 min
- 7
Cover the dish tightly with foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 180
- 8
Remove the foil and bake for a further 10–15 minutes, or until the pudding is just set in the center and lightly golden on top.
⏱️ 15 min•🌡️ 180
- 9
Serve warm with vanilla ice cream and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dump & Bake Jam Donut Pudding
- 7 cinnamon donuts, halved
- 6 egg yolks
- 225 ml thickened cream
- 225 ml full cream milk
- 75 g brown sugar
- 3/4 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 35 g butter, melted
- 120 g raspberry jam
To Serve
- as needed vanilla ice cream
Instructions
- 1
Preheat oven to 180°C.
⏱️ 15 min•🌡️ 180 - 2
In an oven-proof dish, whisk together the egg yolks, thickened cream, full cream milk, brown sugar, vanilla bean paste, and ground cinnamon until the mixture is smooth to create your custard base.
⏱️ 5 min - 3
Add the halved cinnamon donuts into the custard mixture in the oven-proof dish. Gently press them down so they are fully coated and submerged as much as possible.
⏱️ 5 min - 4
Let the donuts stand at room temperature for 30 minutes to allow them to soak up the custard.
⏱️ 30 min - 5
Dollop the raspberry jam over the soaked donuts.
⏱️ 2 min - 6
Pour the melted butter evenly over the top of the dish.
⏱️ 2 min - 7
Cover the dish tightly with foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 180 - 8
Remove the foil and bake for a further 10–15 minutes, or until the pudding is just set in the center and lightly golden on top.
⏱️ 15 min•🌡️ 180 - 9
Serve warm with vanilla ice cream and enjoy!
⏱️ 1 min