08 September 2007

Krispy Kreme and Cherry Bread Pudding with Buttered Rum Sauce



Yes, Krispy Kreme bread pudding. With a rich sauce to pour on top, to boot. Yes, I realize your arterties are already hardening in horror. Just go run a few miles and come back to read.

I bought some on-sale Krispy Kremes today because I can't pass up a super bargain, but then again they were a wee-bit dried out. And on a sad note, this afternoon when I went to pick up Hub's and my joint Birthday Cake of Delight (Ben and Jerry's-style), the store told me that they unfortunately lost the order, and never made the cake. So I moped my way home, but then cheered up when I remembered the el-cheapo donuts plus a bread pudding recipe I read about once long ago.


This is kind of a culmination of a few different recipes. There was a Krispy Kreme bread pudding recipe I read about years ago in Food & Wine magazine that I never forgot about, and used that recipe as a base. I decided to add dried cherries, to add a touch of tart to cut through all that sugar. And, I found a buttered-rum sauce by Paula Deen that sounded divine for topping.


This recipe turned out rather well. It definitely has the components of a classic bread pudding: custard-like yet spongy, nice and thick. The sauce tastes just like rum butter LifeSaver candies. But I will warn you: this is terribly sweet. I am not used to eating a bread pudding that is this sugary; if you make this, you might want to try evaporated milk instead of condensed milk. This recipe is made for 3-4 servings, and Hubs and I barely made a dent in it (we will be eating off it for a LONG time). So good luck my pets!

Krispy Kreme and Cherry Bread Pudding with Buttered Rum Sauce




Ingredients:


8 glazed doughnuts, cut into sixths
1 c. heavy cream
1 c. milk
3 large egg yolks
1 large whole egg
1/4 c. sweetened condensed milk
1/3 c. dried cherries


Preheat the oven to 250°. Line a baking sheet with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes, until dry on the outside and semifirm in the center. Raise the oven temperature to 350°.


In a large bowl, whisk the cream with the milk, egg yolks, whole egg, condensed milk, and cherries. Add the doughnut pieces and let soak until the pieces are softened, about 1/2 an hour; stir half-way through soaking.


Lightly butter an 8X8-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 2 minutes, or until top is lightly browned. Let cool for 30 minutes.


Buttered Rum Sauce:
1/2 stick butter
1/2 pound confectioners' sugar
Rum, to taste (I used 1 shot)


Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

1 comment:

Helen Williams said...

This looked so good I had to try it - fantastic! So so easy to make too. This is a definite make again and again dessert (but only for following lighter entree's!)