Maybe what my mom used to tell me is true: My eyes are bigger than my stomach. That would explain why, every year at Hanukkah, I insist on buying a dozen sufganiyot (yeasted donuts) when I know I can only realistically eat one before I feel absolutely overloaded with sugar. They’re just so pretty, glistening with their sugary glaze – and besides, who buys just one donut?
But failing to learn my lesson each year, I wake up the next morning with the better part of a dozen donuts staring back at me, so I finally decided to bake them up in a whole new dessert: Sufganiyot Bread Pudding with Chocolate Gelt!
Store-bought raspberry jelly sufganiyot do a lot of the hard work for me in this recipe. They’re perfectly sweet and tangy, with a light, fluffy texture. I’ve added a custard to hold the whole thing together, leaning on my standard bread pudding recipe that combines eggs, egg yolks, heavy cream and milk. Vanilla extract and orange zest bring another layer of flavor.
Once the bread pudding’s fully cooked, I throw some homemade gelt on top (in the immortal words of Ina Garten, “store bought is fine!”). The result is a creamy, chocolate-studded masterpiece fit for a crowd of Hanukkah partygoers.
The post Turn Your Stale Jelly Donuts Into This Sweet Bread Pudding Recipe appeared first on My Jewish Learning.
