Monday, September 26, 2011
Friday, September 23, 2011
Sweet Marydon @ Blushing Rose asked me weeks ago for my bread pudding recipe. I am just now getting around to it. The hardest thing about this recipe is my secret ingredient!
Doughnuts! I have to beat the kids off of them! The first ones I bought, they gobbled down when I was at a school meeting. Yeesh! The recipe says cake doughnuts, but we prefer yeast doughnuts. I also cut the doughnuts in 8 pieces instead of breaking them up. We first had this years ago. My husband loved it. A few weeks later, Michael Chiarello featured this on his show and we have been hooked ever since! You can use any kind of doughnuts, but it's best with Krispy Kreme doughnuts.
Doughnut Bread Pudding
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste
Preheat oven to 350 degrees F.
Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.
It's good hot out of the oven, or cold the next day!
BJ @ Sweet Nothings says she puts Lemon Curd on hers! Oh Mama! I am so there! You can find my recipe for Lemon Curd here.
So there ya go! A bit of a twist on an old favorite!