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PIMPED UP DOUGHNUT PUDDING…
Ingredients:
12 Sugared donuts – Cut into quarters
4 Large Eggs
3/4 Cup of Sugar- I use Raw
1 Cup of Thickened Cream
2 Cups of Milk
1 Tsp of Vanilla bean Paste
Directions:
Grease inside of slow cooker with a little butter add Doughnut quarters place Eggs , sugar , cream , milk and Vanilla in Large mixing bowl wisk together till well combined pour over Doughnuts and push them under liquid – Tea towel under lid and put on high for 4 hours in my small 3.5 litre slow cooker so I would halve it if doing in a large slow cooker its ready when it bounces back – it rises while cooking so flattens a little when cooling 🙂
Variations and tips :
This can be made a day ahead or left for hours in fridge prior to cooking and all work fine. …
I have also made this with spoonfuls of jam dollops then when done I have served with ice cream and or fresh cream .I have also added different fresh fruits apple and peaches bananas served with cream or ice cream. I have also added a variety of dried fruits any combo works great it’s very versatile fresh Raspberries and white chocolate is a yummy combo and goes well with a Vanilla bean hot cream sauce , chocolate and caramel sauces as well as fresh fruit coulis or straight up , its so versatile this can also be made into a savory dish by omitting the sweet elements adding the bread along with things you would add to a omlette or quiche…I have also used:
Served 🙂 Holds together well cuts like a cake this is a pic of my daughter’s serving jam and cream Doughnut pudding her favorite combo here goes she is my toughest critic lol … And ….She thinks it’s the Best yet …feeling pretty chuffed atm having my own AO Version later with salted caramel Kahlua and vanilla ice cream 😉
Hot crossed buns, cakes of any sort work real well , croissants and any Rolls and or breads.
ENJOY 😉
By Rachel Wilson
SLOW COOKER TUSCAN CHICKEN WITH BROCCOLINI AND SUNDRIES TOMATOES
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