Ingredients with Measurements:
- 6 glazed doughnuts, cut into small pieces
- 6 slices of bread, cut into small pieces
- 2 cups of whole milk
- 1 cup of heavy cream
- 4 eggs
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of chocolate chips
- 1/2 cup of vanilla pudding
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the milk, heavy cream, eggs, sugar, and vanilla extract until well combined.
3. Add the doughnut and bread pieces to the mixing bowl and stir until they are coated with the milk mixture.
4. Pour the mixture into a 9x13 inch baking dish and spread it out evenly.
5. Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
6. While the pudding is baking, make the chocolate ganache by melting the chocolate chips in a saucepan over low heat. Once melted, remove from heat and stir in the vanilla pudding until well combined.
7. Once the pudding is done baking, let it cool for 10 minutes before pouring the chocolate ganache over the top.
8. Serve warm and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 8g
Substitutions for ingredients:
- Glazed doughnuts can be substituted with any other type of doughnuts.
- Whole milk can be substituted with almond milk or soy milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Chocolate chips can be substituted with chopped chocolate bars.
Variations:
- Add sliced bananas or strawberries to the pudding mixture for a fruity twist.
- Use different types of bread, such as brioche or croissants, for a different texture.
- Top with whipped cream or ice cream for an extra indulgent dessert.
Tips and tricks:
- Let the pudding cool for a few minutes before pouring the chocolate ganache over the top to prevent it from melting too quickly.
- If the pudding is still too wet after baking, put it back in the oven for an additional 5-10 minutes.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual servings in the microwave for 30-60 seconds, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pudding in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish with fresh fruit or a dusting of powdered sugar.
Pairings:
Pair with a cup of coffee or hot chocolate for a cozy dessert experience.
Suggested side dishes:
This dessert is rich and decadent on its own, but you can serve it with a side of fresh fruit or a scoop of vanilla ice cream for an extra treat.
Troubleshooting advice:
If the pudding is too dry, add a little more milk to the mixture before baking. If it's too wet, bake it for a few more minutes until it's set.
Food safety advice:
Make sure to store any leftover pudding in the refrigerator and consume within 3 days.
Food history:
Boston cream pie is a classic dessert that originated in Boston in the mid-1800s. This recipe puts a fun twist on the classic by using doughnuts instead of cake.
Flavor profiles:
This dessert is sweet, creamy, and chocolatey, with a hint of vanilla.
Serving suggestions:
Serve warm with a dollop of whipped cream or a scoop of ice cream.
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