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Donut Bread Pudding Recipe

Chris Merrill: Episode 13

Chris Merrill bucks the system and brings us a not so healthy recipe in Episode 13.  

16 Cake Donuts, Broken into 1-Inch Pieces

2 cups Heavy Whipping Cream

3/4 cup Butter, Melted, Cooled Slightly

1/2 cup Raisins or Dried Cranberries or Blueberries (Optional)

2 tsp. Vanilla Extract

1 pint Vanilla, Cinnamon, or RumRaisin Ice Cream, Melted, for Serving (Optional)

5 Large Eggs

1 tsp. Ground Cinnamon

3/4 cup Granulated Sugar

Prep

Cook

Ready in
1 hour 

Directions

  1. Lightly butter a 9- by 13-inch baking pan.

  2. Layer the donuts in an even thickness in the pan.

  3. Distribute the raisins over the top, if using.

  4. Drizzle evenly with the butter.

  5. Make the custard: In a medium bowl, whisk together the sugar, eggs, cream, vanilla, and cinnamon.
    Whisk in the butter.

  6. Pour over the donuts.

  7. Let sit for 10 to 15 minutes, periodically pushing the
    donuts down into the custard.

  8. Cover with foil.

  9. Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

  10. Bake the bread pudding for 30 to 40 minutes, or until the custard is set.
  11. Remove the foil and continue to bake for 10 additional minutes to lightly brown the top.
  12. Let cool slightly before cutting into squares.
  13. Drizzle with melted ice cream, if desired. Enjoy!

Comments

1 whole egg or 3 egg whites

Promix Vegan Pea Protein + B12

1 tsp organic pure Madagascar vanilla extract (or scrape a vanilla bean)

Organic, Unsweetened Almond milk* (you can use any kind of milk you enjoy)

Optional: sprinkle in cinnamon, nutmeg, cardamom

Prep

Cook

Ready in

Directions

  1. Heat skillet over medium – high
  2. In bowl, Mash banana with a fork or a nutribullet if you hate lumps
  3. Mix in eggs
  4. Add 1 scoop of protein
  5. Add in milk
  6. Stir in vanilla /spices
  7. Add grass fed butter or ghee to pan
  8. If batter is too watery add a bit more protein or alternatively almond or coconut flour! You want the batter to have a balance of liquid and thick consistency, otherwise these little guys will break every time you flip!
  9. Turn heat down to medium
  10. – batter in skillet using measuring cup or ladle
  11. Wait for small bubbles on top
  12. Flip (make sure the pan still has a coating of your ghee/butter)
  13. Enjoy, top with pure maple syrup, honey or the “RK way” straight up
 Step your 🥞 Game Up:
 
More Protein: 
  1. add extra protein for a post workout big bag, use plain greek yogurt instead of milk. (I use Siggis, high protein / low sugar / low fat)
  2. Add in Promix Powdered Peanut Butter to the mix and an extra tablespoon of yogurt
 
Travel Tips:
  1. make an extra batch and store in a freezer bag in the refrigerator and eat with your hands on the go as a pre-workout snack!
 
BONUS
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