Jelly Donut Breakfast Bake Recipe

Introduction

This Jelly Donut Breakfast Bake is a nostalgic twist on classic bread pudding, using day-old donuts for a delightfully soft and custardy base. Infused with orange zest and vanilla, then topped with raspberry preserves, it makes a perfect weekend brunch treat that’s easy to prepare and sure to impress.

Ingredients

• Cooking spray
• 12 old-fashioned, day-old unglazed donuts, cut into quarters
• 3 large eggs
• 2 cups half-and-half
• 1 tsp. finely grated orange zest
• 1 tsp. pure vanilla extract
• 1/2 cup (100 g) granulated sugar, divided
• 1 tbsp. granulated sugar
• 1/2 cup (170 g) seeded raspberry preserves

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch-by-9-inch baking pan with cooking spray. Arrange the quartered donuts in an even layer in the prepared pan.
2. Step 2: In a large bowl, whisk together the eggs, half-and-half, orange zest, vanilla extract, and 1/2 cup of granulated sugar until smooth. Pour this mixture over the donuts, pressing down gently so the donuts absorb the liquid. Let stand for 5 minutes.
3. Step 3: Bake the donuts for 35 to 40 minutes, loosely covering with foil if the top begins to darken too much. The bake is done when it is puffy and set. Let cool for 5 minutes.
4. Step 4: Using a piping bag or spoon, pipe the raspberry preserves into different sections of the baked pudding, allowing some to overflow on top. Sprinkle the remaining 1 tablespoon of granulated sugar over the top before serving.

Tips & Variations

• For an extra citrus punch, add a touch of lemon zest along with the orange zest.
• If you don’t have old-fashioned donuts, fresh donuts can work; just reduce soaking time slightly to avoid sogginess.
• Try swapping raspberry preserves for strawberry or apricot for a different fruity twist.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast or dessert.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or in a warm oven until heated through. This bake is best enjoyed warm but can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh donuts instead of day-old donuts?

Yes, you can, but fresh donuts may absorb the custard less evenly and could become too soggy. If using fresh donuts, reduce the soaking time slightly and watch the bake closely to prevent over-softening.

Can I make this recipe ahead of time?

Absolutely. Prepare and assemble the bake up to the point before baking, cover it, and refrigerate overnight. Bake as directed the next morning, adding a few extra minutes if baking from cold.

Jelly Donut Breakfast Bake Recipe

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★★★★★

4.7 from 85 reviews

This Jelly Donut Breakfast Bake transforms day-old donuts into a deliciously soft, custardy bread pudding infused with orange zest and vanilla, topped with vibrant raspberry preserves for a sweet and tangy finish. Perfect for a special breakfast or brunch treat, it offers a delightful balance of rich creaminess and fruity flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 6 to 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking spray
• 12 old-fashioned, day-old unglazed donuts, cut into quarters
• 3 large eggs
• 2 cups half-and-half
• 1 tsp. finely grated orange zest
• 1 tsp. pure vanilla extract
• 1/2 cup (100 g) granulated sugar
• 1 tbsp. granulated sugar (divided)
• 1/2 cup (170 g) seeded raspberry preserves

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9″-by-9″ baking pan with cooking spray to prevent sticking and arrange the quartered donuts evenly in the pan.
2. Mix Custard: In a large bowl, whisk together the eggs, half-and-half, orange zest, vanilla extract, and 1/2 cup of granulated sugar until the mixture is smooth and well combined.
3. Soak Donuts: Pour the custard mixture evenly over the arranged donuts, pressing them down gently to make sure the donuts absorb the liquid. Let the mixture stand for 5 minutes to soak.
4. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, covering loosely with foil if the top begins to darken too quickly. The bake should become puffy and set.
5. Cool and Add Raspberry: Take the pudding out of the oven and let it cool for 5 minutes. Using a piping bag, pipe the raspberry preserves into different sections of the bread pudding, allowing some of the jam to overflow on top for a rustic look.
6. Finish with Sugar: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top to add a touch of crunch and sweetness.

Notes

• Using day-old, dry donuts ensures better absorption of the custard.
• If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off to pipe the raspberry preserves.
• Covering the bake loosely with foil during baking prevents over-browning on top.
• For a dairy-free option, substitute half-and-half with a plant-based cream alternative.
• This dish can be served warm or at room temperature, making it versatile for different occasions.

Keywords: jelly donut breakfast bake, breakfast casserole, bread pudding, raspberry preserves, orange zest, vanilla custard