This post is sponsored by Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!
Asheley has tried almost every single recipe here on Shared Appetite… whether she wants to or not. It’s one of the
requirements perks of being married to a food blogger.
She thankfully likes most of the recipes being pumped out of our kitchen, but she also isn’t afraid to let me know when something is a major flop. And then, there are those times that I know I hit the flavor jackpot… her eyes grow wide and the speed with which the fork goes from plate to mouth increases rapidly.
This Chocolate Chambord Donut Bread Pudding is hands down her favorite new recipe of the last few months.
Although Asheley is eating for 2, she really hasn’t been able to eat a lot of food at one time. It’s all about small meals for her. But this Chocolate Chambord Doughnut Bread Pudding? Yea, she downed the entire thing.
So what exactly is donut bread pudding? Imagine bread pudding… but made with donuts. Yes. Heck yes.
The end product is a super creamy, custardy, and rich donut experience. It’s basically pure bliss on a plate.
And best part? It only takes about 5 minutes of active prep to make these Chocolate Chambord Donut Bread Puddings happen.
Super easy to make. Ridiculously delicious to eat. People, I cannot stress enough… make this Chocolate Chambord Donut Bread Pudding.Print
Making this Chocolate Chambord Doughnut Bread Pudding is a great way to impress. Chocolate cake donuts and Chambord pair perfectly, and your special someone will love this indulgent and playful twist on traditional bread pudding.
- 2 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch Kosher salt
- 3 chocolate cake doughnuts
- 1 tablespoon Chambord liqueur
- Powdered sugar, for garnish
Raspberry Chambord Sauce
- 6 ounces frozen raspberries
- 3 tablespoons Chambord liqueur
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon cornstarch
- 3/4 teaspoon water
- Preheat oven to 350°F. Combine butter and sugar in a food processor just until well combined. Add egg, heavy cream, vanilla, and a pinch of Kosher salt, and blend until well combined.
- Lightly butter 2 individual ramekins. Break apart doughnuts into bite-sized pieces and tightly layer in ramekins. Pour custard mixture over the doughnuts (just until they are covered) and let soak for approximately 5-10 minutes. Place a drinking glass or similar object on top of ramekins to keep the doughnuts pieces submerged in custard mixture during this time.
- Cover ramekins with foil and bake approximately 30-35 minutes, until the custard is just set, but still soft. Remove from oven and drizzle about 1/2 tablespoon of Chambord (or more if you want a stronger flavor) over the top of each bread pudding. Let cool slightly.
- When ready to serve, either keep bread pudding in ramekin and serve with a side of the Raspberry Chambord sauce, or run a knife along the edge of ramekin and unmold bread pudding by inverting onto a plate. Drizzle with Raspberry Chambord sauce. Sprinkle with powdered sugar, if desired, for garnish.
Raspberry Chambord Sauce
- In a small saucepan over medium-high heat, bring the raspberries, Chambord, and sugar to a boil. Simmer for about 2 minutes, stirring frequently, until raspberries are broken down. Pour mixture through a fine mesh sieve into another small saucepan, pushing on solids to release as much sauce as possible. Return mixture to heat and simmer another 2 minutes, stirring frequently.
- Meanwhile in a small bowl, dissolve cornstarch in water. Slowly add cornstarch slurry into sauce, stirring constantly until it has thickened. Remove from heat and chill until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes