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Cooking Time With Anna – Krispy Kreme Bread Pudding

November 23, 2010

So there’s this absolutely amazing restaurant in New Orleans called Boucherie where my friends, family, and I like to eat every now and again. Every time I’ve been, I’ve had to have one of the greatest desserts I’ve ever tasted: Krispy Kreme Bread Pudding. That’s right, it’s bread pudding made out of a doughnut. For a while now, I’ve wanted to try to make this wonderful concoction of simplicity and elegance, but I just haven’t really had time for it. Now that I’m lazing around at home for Thanksgiving Break, however, and my mom just happened to buy two-dozen doughnuts from some fundraising group at her church, I thought what better time to bake! I researched a couple of bread pudding recipes and sort of figured out what I was supposed to do, so here’s my original take on how to make Krispy Kreme Bread Pudding.


1 dozen Krispy Kreme doughnuts

1 can sweetened condensed milk

1 tsp cinnamon

½ tsp salt

A dash of nutmeg (cause I really like nutmeg)

2 eggs

Start by cutting the doughnuts in fourths and putting them in a large bowl (trust me). Then take the can of condensed milk and pour it on top of the doughnut pieces. Let that just hang out while you crack your two eggs in small bowl. Whisk them a little, and then add the cinnamon, nutmeg, and salt. Whisk a little more until relatively smooth and pour over the doughnut pieces. Mix well to make sure that each piece is nicely soaking up the liquid. Let stand for about 15 minutes. You can take this time to let the oven preheat to 350°F.

Once it’s settled, give it once more mix and pour it into some sort of pan. My pan was a little too big for the amount of doughnuts I had (in my opinion), so I spread it out pretty thin. I suppose this is good though, because it means I’ll eat less of it when I cut myself a piece. Once it’s in the pan, pop it in the oven for 35 to 45 minutes. Mine took 40 minutes exactly, but every oven is different. Start low and keep checking up on it.

While you’re waiting for that to cook, you can start making the sauce. I used rum, because that’s what my sister told me to use, but I would’ve much rather used bourbon. Whichever you choose, make sure you have about two shots of it.

Rum Sauce Icing:

Rum (measure to taste)

~1 ¼ cups powdered sugar

~1/2 stick of butter

In a double boiler, melt about half a stick of butter (I ended up using about two-thirds of a stick, but my family is a big fan of butter). Once it’s melted, start adding your powdered sugar slowly. I didn’t really measure out the sugar; I ended up dumping in about a fourth of a cup in every time (averaging to about 1 ½ cups). Whisk until smooth every time you add more. When you’ve added about a ½ cup of sugar, pour in your rum and whisk it in. I’m only telling you to add it now just in case you add too much and you need to mix in more sugar (better to be safe than overly rummy). It will ultimately turn into an icing like substance. Once that was done I just put it aside. It’s best served while the bread pudding is still warm from the oven and the sauce is still warm from the boiler, but we weren’t quite ready to eat it yet.

Serve on a lovely plate and spoon the icing sauce on top. Enjoy!

Overall, it was pretty good. I wish the sauce had been more saucy than icing-y, but it was still acceptable. Next time I might try another sauce recipe. The bread pudding part was delicious, but my sister sort of spoiled it by saying it looked like a weenie casserole…

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