When Sher over at What Did You Eat? made Krispy Kreme Bread Pudding, I couldn't get it out of my mind. Gene loves donuts. Gene loves bread pudding. What better treat could I make him for Easter dinner than to combine his two favorites?
You can definitely taste the donuts in a very rich, decadent, delicous way. Gene has hoarded the rest of the pudding to eat for breakfast with a cup of coffee. This is one of those recipes you have to try at least once just to say you did it. At my house, I have a feeling, as much as Gene liked it, it's going to become the bread pudding of choice.
Krispy Kreme Bread Pudding, With Expresso Whipped Cream
(Food & Wine magazine)
1 1/2 dozen glazed doughnuts, cut into sixths
1 quart heavy cream
2 cups milk
10 large egg yolks
2 large whole eggs
1/2 cup sweetened condensed milk
1/2 cup brewed espresso, chilled
In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until the pieces are softened, about 1 hour; stir every 15 minutes.
Pre-heat oven to 350 degrees.
Lightly butter a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer, or until the bread pudding is set.
Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes.
Meanwhile, in a medium bowl, whip the remaining 2 cups of cream to semisoft peaks. Stir in the espresso. Serve with the warm bread pudding.