This is not a light recipe. I don't recommend it for every day. When you do give it a try, however, you'll not regret it. Just make sure you have plenty of guests to help you finish it. If you are stuck with leftovers, they won't last long. As we say in the South, "Lead us not into temptation, for we shall find it ourselves."
Prep Time: 20 minutes
Cook Time: 45 minutes
1 dozen stale (a few days old) glazed doughnuts (Krispy Kreme if you can find them)
4 eggs, beaten
1/3 cup granulated sugar
3 cups half and half
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. allspice
1 10 oz. jar seedless raspberry preserves
1/2 pint fresh raspberries, carefully washed
zest of 1 lemon, divided (1 tbsp. reserved for garnish)
Special equipment: Roasting pan filled with 1/2 inch of water (bain marie)
Preheat oven to 350 degrees F with the roasting pan and water.
Arrange doughnuts into a greased baking dish. Whisk together sugar, salt, spices, half and half, lemon zest, and eggs. Pour over the doughnuts and allow to soak into the pastry for 10 minutes.
Place on the center rack of the oven into the bain marie and bake for 45 minutes - 1 hour or until set.
Place the jar of preserves in the microwave (without lid) and warm on medium for 1-2 minutes until a consistency that will drizzle. Drizzle over the bread pudding. Garnish with fresh raspberries and reserved lemon zest.
Allow to cool 10 minutes before serving.