Chocolate Chambord Doughnut Bread Pudding

Products Used


Raspberry Chambord Sauce


  1. Preheat oven to 350°F.  Combine butter and sugar in a food processor just until well combined.  Add egg, heavy cream, vanilla, and a pinch of Kosher salt, and blend until well combined.
  2. Lightly butter 2 individual ramekins.  Break apart doughnuts into bite-sized pieces and tightly layer in ramekins.  Pour custard mixture over the doughnuts (just until they are covered) and let soak for approximately 5-10 minutes.  Place a drinking glass or similar object on top of ramekins to keep the doughnuts pieces submerged in custard mixture during this time.
  3. Cover ramekins with foil and bake approximately 30-35 minutes, until the custard is just set, but still soft.  Remove from oven and drizzle about 1/2 tablespoon of Chambord (or more if you want a stronger flavor) over the top of each bread pudding.  Let cool slightly.
  4. When ready to serve, either keep bread pudding in ramekin and serve with a side of the Raspberry Chambord sauce, or run a knife along the edge of ramekin and unmold bread pudding by inverting onto a plate. Drizzle with Raspberry Chambord sauce.  Sprinkle with powdered sugar, if desired, for garnish.

Raspberry Chambord Sauce

  1. In a small saucepan over medium-high heat, bring the raspberries, Chambord, and sugar to a boil.  Simmer for about 2 minutes, stirring frequently, until raspberries are broken down.  Pour mixture through a fine mesh sieve into another small saucepan, pushing on solids to release as much sauce as possible.  Return mixture to heat and simmer another 2 minutes, stirring frequently.
  2. Meanwhile in a small bowl, dissolve cornstarch in water.  Slowly add cornstarch slurry into sauce, stirring constantly until it has thickened.  Remove from heat and chill until ready to serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Chris Cockren at @Shared Appetite.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe