Jelly Donut Bread Pudding

Ingredients

16

medium-size cake doughnuts

1

cup raspberry seedless jam (12-oz jar)

4

eggs

3/4

cup granulated sugar

1/4

teaspoon salt

2 1/2

cups plus 1 tablespoon whole milk

1/3

cup butter, melted

2

teaspoons vanilla

1/2

cup powdered sugar

Steps

• 1

  Heat oven to 350°F.
• 2

  Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut doughnuts into 1-inch pieces. Layer half of the donuts in baking dish. Drop 1/2 cup of the raspberry jam by dollops over donuts. Layer remaining half of donuts over jam.
• 3

  In medium bowl, beat eggs, granulated sugar and salt with whisk until well mixed. Beat in 2 1/2 cups of the milk, the melted butter and vanilla until well blended.
• 4

  Pour egg mixture over doughnuts; soak 5 minutes. Push doughnut pieces down into egg mixture to coat. Drop remaining 1/2 cup jam by dollops over donuts.
• 5

  Bake 40 to 45 minutes or until puffy and browned. Let stand 15 minutes.
• 6

  Meanwhile, in small bowl, beat powdered sugar and 1 tablespoon milk. Drizzle on top, and serve.