Now, pick a 2-3px size brush and apply the burn tool over the details created in step 9. Select the burn tool and choose a soft round brush tool with a 40-50px size with Range: “Midtones” and Exposure: “20%”. While selection is still active, create a new layer and go to “Edit” > “Fill” > “Use 50% Gray”. Once you are done, reduce the opacity of strokes layer to 50%. Pick the smudge tool (Strength: 15%) and apply it over these strokes to blend them together. Now, pick a 1-2px soft round brush and make light and dark strokes randomly on a new layer. Apply a soft round brush (30-40px size) as shown below. While the selection is still active, pick #cf8d42 as your color and draw an irregular line using a 15-20px soft round brush (60% opacity) on a new layer as shown below.Ĭreate a new layer and pick #fed8ac as your color. Now, create a new layer above it and apply the brush (30-40px size) roughly as shown below. Press Ctrl + to make selection around it. Pick #ae7533 as your color and select a soft round brush. completely slipped my mind.Now, we’ll add details to the base1 layer. With a side of Stiff Peak Chantilly CreamĮverything but the raspberry preserves. The only difference is I made home-made caramel toffee sauce and placed a layer of it on the bottom, and drizzled a little on the top Had to assume the temperature for baking is 350 degrees, not sure if I’m just blind or it was excluded.ĭelicious! Made this for breakfast. Also accidentally added a half cup of light brown sugar looking at a separate recipe. Trying recipe now, but with a little extra lemon zest because I’m using lemon curd instead of raspberry preserves. It worked out very well at 350 degrees though! Love it. Holy Smokes, this was amazing! Thanks for the recipe!!!Īhh, I now see the 325 degrees. It was rich without being overly sweet and (seed in) raspberry jam was a nice compliment for a bite of acidity and texture. I scaled this recipe down to use 3 (yeasted/glazed) doughnuts and split the custard between 2 buttered ramekins. Even my housemate who doesn't like custard liked it. I only had 6 donuts, so I made a half batch, but WOW! Perfectly sweet and creamy. Thank you so much for a great recipe! I will be adding it to the rotation. The only thing I did differently was I used lingonberry jam. I made this yesterday and omg was it a hit! Not too sweet but enough to satisfy your dessert craving. Store in an airtight container at room temperature. Step 5ĭo Ahead: Doughnuts can be baked 1 day ahead. Serve with cream alongside for pouring over. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes. Dollop preserves over, avoiding edges of pan where it can burn during baking. Transfer doughnuts and any remaining custard to prepared baking dish. Repeat tossing and soaking twice more for a total soak time of 15 minutes, allowing the doughnuts to fully drink up the custard. Let sit 5 minutes, then toss and press gently again. Gently toss and push down on them so that they absorb maximum liquid without falling apart. (You can also process in a blender until combined if you want.) Add doughnuts to bowl with custard. Vigorously whisk eggs, egg yolks, half-and-half, sugar, vanilla, salt, and lemon zest in a large bowl until light, uniform, and foamy. (Drying out the doughnut pieces will help them absorb the custard.) Step 2 Bake until dry and crisp, like little sugary croutons, about 15 minutes. Cut each doughnut into eighths and arrange on a parchment-lined rimmed baking sheet. Place a rack in center of oven preheat to 325°.
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