Glazed Donut Bread Pudding #BundtBakers

The best recipe for leftover donuts, this Glazed Donut Bread Pudding is sweet, buttery and absolutely delicious! Serve it plain, with cream or ice cream! It's pretty much the perfect dessert, and better still, uses up something you might have tossed.

Here in Houston, we have a hometown favorite donut shop. It’s named Shipley Do-Nuts but everyone calls it Shipley's despite its official lack of an apostrophe and s. When their glazed donuts are hot and fresh, there is no better treat. We ration ourselves because they are not, ahem, a healthy breakfast but sometimes, only a hot glazed from Shipley's will do. 

A tip: When it's your turn to order, you must ask for "hot glazed" or they might not give you the most recently cooked ones. Oh, they'll still be fresh, just not warm. We like the warm ones the best. 

The leftovers, if there are any, tend to languish. They aren’t great the next day, even warmed in the microwave for a few seconds. They are, however, fabulous for making bread pudding! 

My husband is a fan of all bread puddings but we both agree that this one is special. You can really taste the glazed donut flavor still and it’s soft and just the right amount of sweet. If you have leftover donuts, I highly encourage you to try it. 

That said, and just for the record, I bought donuts this time specifically to make this bread pudding the next day. It’s that good. 

Glazed Donut Bread Pudding

Do not skip the extra step of double buttering the Bundt pan to ensure that the bread pudding will release from the pan. I would also suggest you use a fairly plain Bundt pan, not one with a lot of nooks and crannies. This makes one 6-cup Bundt bread pudding. 

Ingredients

Butter for greasing the Bundt pan

6 glazed yeast donuts, at least one day old

2 eggs

3/4 cup or 180ml heavy cream

1/3 cup or 80ml milk

1/4 cup or 50g brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1/4 teaspoon cinnamon

Method

Prepare a 6-cup Bundt pan by brushing it liberally with melted butter. Put it in the refrigerator till the butter gets hard and opaque. Brush it again with cool melted butter. If your kitchen is too warm, keep the pan chilled until ready to use. 

Cut each donut in half through the equator then cut it again into smaller pieces.  Set aside. 

In a large mixing bowl, whisk your eggs. Add the milk, cream, brown sugar, salt, vanilla and cinnamon. Whisk again. 

Add the donut pieces to the bowl and stir well till they are coated. 

Set aside for at least 20 minutes, stirring occasionally to allow the donuts to fully soak up the liquid. If you need to set the bowl aside for longer, cover it with cling film and refrigerate. 

When you are ready to bake, preheat your oven to 350°F or 180°C. 

Spoon the donut mixture into your prepared double-buttered Bundt pan. 

Put the Bundt pan inside another larger pan to catch any butter than might drip over the sides during baking. You can skip this step but, trust me, it’s easier to wash a pan that clean the oven. 

Bake your bread pudding for about 40-45 minutes or until golden brown and puffy.  As you can see, when it first comes out, it's still bubbling! 

Cool in the pan for about five minutes then loosen the edges.

Turn the bread pudding out onto a serving plate. You can serve it warm, just cut it carefully with a serrated knife. 

Slice and serve with pouring cream or ice cream. 

Enjoy! 

It’s the third Thursday of the month so that means it’s time for my Bundt Baker friends to share recipes baked in Bundt pans. This month we are all baking bread pudding with various flavors. Make sure to check out the diverse links below. Many thanks to our host, Sue of Palatable Pastime. 

• Bread Pudding Recipe From My Mom from Patyco Candybar
• Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
• Fall Harvest Bread Pudding from A Day in the Life on the Farm
• Glazed Donut Bread Pudding from Food Lust People Love
• Pumpkin Bread Pudding from Palatable Pastime

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Glazed Donut Bread Pudding! 

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German Applesauce Cake #BundtBakers

The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea. 

Whenever I see jars of applesauce on the grocery store shelves, I must confess that I wonder who is buying it. After all, applesauce has got to be the easy thing in the world to make. Just peel the apples, core, chop and cook down with a splash of lemon juice or water. Literally, that is the whole recipe and it doesn’t even take very long. 

The chopped apples turn to sauce in a matter of about 10 minutes or so. You can speed up the process by mashing them with a potato masher once they soften, if you are really in a hurry.  

Applesauce is a family favorite with roast pork at our house and sometimes even pork chops. The tart but naturally sweet applesauce complements the savory pork wonderful. If you haven’t tried that combination, please do! When we are in the UK, I use Bramley apples which are great for baking and cooking. If I am elsewhere, I use Granny Smiths.  

German Applesauce Cake

I made this cake using Simple Truth Organic Plant Based Egg Replacer. It’s a powder made from chia seeds and chickpeas aka garbanzo beans, specifically for recipes when eggs are a binding agent, for instance, baked goods and quick breads like pancakes or waffles. It's available from Kroger or online, if you are in the States. This recipe is adapted from one on My Patchwork Quilt. 

Ingredients

For the cake batter:

3/4 cup or 150g sugar 

1/3 cup + 1 tablespoon or 78g shortening plus extra for the pan

2 medium eggs (or equivalent amount egg replacer)

1 1/8 cups or 290g homemade or store-bought applesauce

3/4 cup or 110g raisins

1/2 cup or 60g chopped pecans

1 1/2 cups or 187g flour, plus extra for the pan and raisins

1 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 teaspoons baking soda dissolved in 1 tablespoon water

For the cinnamon glaze:

1/3 cup or 41g powdered sugar

1/4 teaspoon cinnamon

1 – 1  1/2 teaspoons water

Method 

Preheat oven to 350°F or 180°C. Grease and flour a 10-cup Bundt pan.

With electric beaters or in the bowl of your stand mixer, cream shortening and sugar together until light and fluffy.

Add the eggs (or egg replacement) and beat until light.

In a small mixing bowl, whisk together the flour, cinnamon and salt.

Add applesauce and dissolved baking soda alternately with dry ingredients.

Toss the raisins with a sprinkle of flour then fold in the raisins and chopped pecans.

Spoon batter into your prepared pan.

Bake for 40-45 minutes, or until golden and a wooden skewer comes out clean. If it starts browning too much before it's baked through, you can cover the top lightly with foil. 

Cool in pan on wire rack for 10 minutes then turn the cake out to cool completely before glazing. 

To make the glaze, mix the powdered sugar and cinnamon. Add water gradually till you reach drizzling consistency. 

Drizzle the cake with the cinnamon glaze. I also gave mine an extra pinch of cinnamon sprinkled on top. Because apples and cinnamon are best friends. 

Slice to serve.

Enjoy!

Amazingly, it’s already the third Thursday of the month – this summer is zipping by! – so it’s time for my Bundt Baker friends to share their recipes. Today’s theme is applesauce! Many thanks to Sneha of Sneha’s Recipe for the theme and our host, Wendy of A Day in the Life on the Farm for her behind the scenes work. Check out the recipes links below.

• All That’s Left Are The Crumbs: Amish Applesauce Bundt Cake
• Patyco Candybar: Applesauce Bundt with Caramel Glaze
• A Day in the Life on the Farm: Applesauce Spice Cake
• Magical Ingredients: Caramel Coconut Apple Bundt Cake
• Passion Kneaded : Cinnamon Walnut Applesauce Bundt
• Food Lust People Love: German Applesauce Cake with Cinnamon Glaze

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this German Applesauce Cake!

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Peach Blueberry Pound Cake #BundtBakers

This peach blueberry pound cake batter is made with pureed peach, and blueberries folded through, before baking to a rich, buttery finish. Top it with peach puree glaze and more blueberries for a wonderful seasonal dessert everyone will love. 

Sometimes food holidays don’t make a bit of sense - I’m looking at you, National Cherry Month in February when there are NO CHERRIES in any US stores, never mind farmer’s markets, unless they are imported from far afield. 

Who chooses these national month celebrations anyway? If you know, please do enlighten me!

Sometimes they do get it right though. According to some food holiday lists, it’s National Blueberry Month right now and that seems appropriate since it’s actually blueberry season. Since peaches are also ripe and juicy, I decided to combine the two. 

Peach Blueberry Pound Cake

If you can’t get nice peaches, nectarines or apricots could be substituted here. I recommend freezing your blueberries until right before you mix them in. (I simply measure them out earlier in the day and put the measuring cup full in the freezer.) This helps them stay suspended in the batter. This recipe makes one 6-cup Bundt. I use my Nordic Ware 6-cup Anniversary Bundt Pan < affiliate link.

Ingredients

2/3 cup or 150g unsalted butter, melted and cooled to room temperature, plus more for greasing the pan

1 medium ripe peach, pitted

1 teaspoon fresh lemon juice

2 large eggs

3/4 teaspoon vanilla extract

1 2/3 cups or 208g all-purpose flour, plus more for dusting the pan 

1 cup or 200g sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup or 70g blueberries, plus extra for decoration, if desired

For the glaze:

2/3 cup or 83g powdered sugar

Method

Heat your oven to 325°F or 163°C. Generously butter and flour a 6-cup Bundt pan and set aside.

Add the pitted peach and the lemon juice to a food processor or blender, and blend on high until completely puréed. 

Measure out a leveled 1/2  cup of the purée - leaving the balance in the food processor - and transfer it to a mixing bowl along with the melted butter, eggs and vanilla. Whisk to combine and set aside.

In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. 

Pour the flour mixture into the peach mixture, and whisk well until the batter is thoroughly combined.

Fold in the blueberries.

Spoon the batter into the prepared Bundt pan and smooth it out with your spatula.

Bake until golden brown on the top and a wooden skewer inserted into the center comes out clean, about 55-50 minutes. Turn the cake carefully around about three-quarters of the way through baking to insure it bakes more evenly. 

Aside: I don't know if everyone has this issue but when I want to rotate my Bundt pans, they get caught on the baking shelf bars and don't turn smoothly. I avoid this problem by setting my Bundt pan on a flat pan to bake. Smooth turning! If you've got a round pizza pan, it's ideal for this purpose. 

While the cake bakes, make the glaze. Completely scrape down the sides of the food processor then add the powdered sugar.

Blend on high until combined. Cover and set aside until it’s time to glaze the cake.

Remove the Bundt from the oven.  

Allow to cool for 10 minutes before turning it out onto the wire rack. Cool completely before glazing. 

When the cake is cool, put it on a serving plate then spoon the glaze over the top. 

Decorate with more blueberries, if desired. (Hint: more blueberries are always desired, especially this month.)

Enjoy! Freshly baked, I packed up this li'l cake and took it to the beach with my husband, sister, mom, and two teenage nieces. Thumbs up, all 'round. So, I'd like to add that it travels well. 

As mentioned above, it’s National Blueberry Month so my fellow Bundt Baker friends are sharing recipes with those little orbs of fruity sweetness. Or sweet fruitiness. Your call. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Patyco Candybar: Blueberry Bundt Cake with Warm Orange Frosting
• Palatable Pastime: Blueberry Coffee Cake 
• Sneha's Recipe: Lemon Blueberry Muffin Bundt
• A Day in the Life on the Farm: Lemony Bundt with Blueberry Jam Filling
• Food Lust People Love: Peach Blueberry Pound Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Peach Blueberry Pound Cake!

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Passion Orange Guava Bundt Cake #BundtBakers

This Passion Orange Guava Bundt Cake is baked with the reduced juice of all three fruits for a tender, tropical cake with a delicate sponge. The glaze is optional but I highly recommend adding it for extra flavor and prettiness.

This month our Bundt Bakers' host chose a prior event as our theme and asked that we recreate one of the Bundt cakes from June 2014. It was the first year of the Bundt Bakers group which we started in January after the prior group called Bundt-a-Month disbanded.

I was immediately attracted to the passion orange guava Bundt cake baked by my friend, Felice, from All That’s Left are the Crumbs. Felice and I have been baking/blogging friends for many, many years and I know that her cakes are always delicious. 

So I duly added my choice to our list and forgot all about it for a while. When it came time to bake the cake, I started searching for the juice Felice had used. It’s apparently a common combination in Hawaii where, according to Felice, it’s known as POG and Hawaiian Airlines even serve it as a welcome drink when you fly between the islands. 

Well, I’m here to tell you that I don’t think it’s being exported from Hawaii anymore. I came across lots of instances on the internet where people were asking where to get POG now. My search led me to various websites that Google told me mentioned it, but they were all out of stock. 

So I had to make my own. 

As I mentioned on my creamy avocado yogurt dip post, I brought this cake to a friend’s house for dessert, so please excuse the terrible lighting on the cut cake photo. 

Passion Orange Guava Bundt Cake

If you cannot get POG - passion orange guava juice - where you live, use 2/3 cup or 156ml of each juice to make the combo. This is probably going to leave you with three containers of juice to finish off but no worries because you can just mix them all together and pretend you are flying between the Hawaiian islands. Add some rum. I won’t tell. 

This recipe is adapted from All That’s Left are the Crumbs. Felice adapted hers from Cake Simple by Christie Matheson.

Ingredients

For the cake:

2 cups or 480ml passion-orange-guava juice (or see note above for sub amounts)

1 cup or 227g butter, at room temperature, plus extra for the Bundt pan

1 cup or 200g granulated sugar

1/2 cup, packed, or 100g light brown sugar

2 1/4 cups or 280g all-purpose flour, plus extra for the Bundt pan

2 teaspoons baking powder

1/2 teaspoon fine sea salt

3 eggs, at room temperature

1/2 cup or 120ml milk

For the glaze:

1 cup or 125g powdered sugar

3-4 teaspoons passion-orange-guava juice

Method

Pour the passion-orange-guava juice in a small saucepan and bring to a boil.  Lower heat and continue to cook until reduced to about half a cup. This thickens and darkens a bit as it cooks down.

Preheat the oven to 325°F and prepare your 10-cup Bundt pan by coating it generously with butter then flour. 

Whisk the flour, baking powder, and salt in a medium bowl until thoroughly combined.

In the bowl of your stand mixer, beat the butter with the two sugars medium speed for 2 to 3 minutes, until light and fluffy.  Scrape down the bowl with a rubber spatula and add the first egg. 

Add next two eggs, one at a time, beating well after each addition until incorporated. 

Beat in the reduced passion-orange-guava juice. 

With the mixer on low, add the flour mixture (in two increments) alternately with the milk, beginning and ending with the flour and beating just until combined. 

Spoon the batter into the prepared pan, smooth the top and bake for about one hour, until a cake tester comes out clean.

Let the cake cool for about 15 minutes, then invert on to a cake rack and let it cool completely.

To make the glaze, mix 3 teaspoons juice with the powdered sugar. Add the last teaspoon of juice, if necessary, to get pouring consistency. 

When the cake is cool, drizzle or pour on the glaze.

Enjoy! 

Check out all the tropical Bundts my Bundt Bakers are sharing today. Many thanks to our host, Patricia of Patyco Candybar and to Wendy of A Day in the Life on the Farm for her behind-the-scenes assistance.

• Patyco Candybar: Guava and Pineapple Impossible Cake 
• Food Lust People Love: Passion Orange Guava Bundt Cake 
• A Day in the Life on the Farm: Pineapple Lime Mini Bundts 
• All That’s Left Are The Crumbs: Pineapple Pound Cake 
• Sneha’s Recipe: Pineapple Pound Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Passion Orange Guava Bundt Cake!

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