Donut Bread Pudding

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6 stale cake style donuts
1/2 cup Craisins
2 eggs
1 (12 fluid ounce) can evaporated milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
  2. Tear the donuts into bite-size pieces. Combine donut pieces and Craisins in the prepared baking dish.
  3. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract, and almond extract. Mix in the cinnamon and nutmeg.
  4. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
  5. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
  6. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 12/31/2017
Original recipe by: EMERALDCITYJEWEL

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Broccoli Cheddar Bites

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These bites can be eaten as a snack or with any meal.

1 large bunch of broccoli florets
2 eggs, lightly beaten
**1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 oz. 114g) packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

*Substitution
1 cup milk
1/2 cup Bisquick

Preheat oven to 350F.

Place 1-inch of water in a pot with a steamer basket.  Steam the broccoli florets for 5 minutes, until just tender.  Rinse with cold water to stop the cooking.  Finely chop florets.  You should have 2 to 2 1/2 cups.

**Place the beaten eggs and torn bread in a large bowl.   Mix until the bread is completely moistened or

* Omit the bread and instead blend 1 cup milk, 2 eggs, and 1/2 cup Bisquick

Add the grated onion, mayonnaise,  cheese, lemon zest, salt, and pepper. Stir in the minced broccoli.

Preheat oven to 350F.  Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick).  Bake for 25 minutes until cooked through and lightly browned on top.

If you don’t have mini muffin pans, you can cook by greasing a baking sheet and spoon large dollops of the mixture onto the pan.  Baking time is the same.

Source:    The original recipe is from http://www.simply recipes.com.  I have altered the recipe.

 

 

 

 

 

 

 

 

 

 

Pilsbury Feta & Spinach Rolls

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1 tube Pilsbury Crescent Rolls
1 package of fresh spinach, cooked and drained
1/4 cup feta cheese, crumbled
1 teaspoon dried dill
1 beaten egg

Pre-heat oven to 350F.  Spray muffin pan with non-stick spray.

In a bowl crumble feta cheese, spinach, beaten egg, and  dried dill.  Set aside.

Open Pilsbury Crescent Rolls keeping the dough together.  Spread out on a clean surface.  You could sprinkle a little flour before putting spreading out so the dough doesn’t stick.  Unroll the dough and spread the spinach mixture out on the dough.  Roll up and cut the dough into 12 pieces.

Put pieces in a muffin tin and bake for approximately 30 minutes or until golden.  You could insert a toothpick in dough to see if the toothpick comes out clean.

Note:  You can put the rolls in the muffin tin whichever way you like.

CT