Doughnut and Berry Pudding

5.0 (1)

This dessert has the crustiness of French toast and the berry gooeyness of pie. You tin usage immoderate operation of berries that totals astir 1 3/4 cups. When it comes retired of the oven, it's puffed and golden; it deflates arsenic it cools, but the sensation volition not suffer.

Paula Shoyer tested this look utilizing regular-size glazed doughnuts and glazed doughnut holes; she decided that the pudding is truthful tasty, you should see buying doughnuts conscionable to hole it. You tin treble the look for a 9-by-13-inch pan, oregon halve the custard and berry amounts if you extremity up with conscionable a fewer doughnuts sitting around.

Serve with vanilla crystal cream.

The pudding tin beryllium refrigerated for up to 3 days.

From Paula Shoyer, baking teacher and writer of "The Kosher Baker" (Brandeis, 2010) and the upcoming "The Holiday Kosher Baker" (Sterling, 2013), which volition see a section of antithetic doughnut recipes.

Ingredients

Nutritional Facts

Per serving (based connected 16)

• Calories

  150

• Fat

  7 g

• Saturated Fat

  3 g

• Carbohydrates

  19 g

• Sodium

  50 mg

• Cholesterol

  45 mg

• Protein

  3 g

• Sugar

  14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Paula Shoyer, baking teacher and writer of "The Kosher Baker" (Brandeis, 2010) and the upcoming "The Holiday Kosher Baker" (Sterling, 2013), which volition see a section of antithetic doughnut recipes.

Tested by Jane Touzalin.