Krispy Kreme Bread Pudding with Bourbon Sauce
I’m a firm believer that holiday calories don’t count. Especially the sweets. Thanksgiving Pumpkin Pie? Eat away. Christmas cookies? Have a dozen.
It’s this philosophy that allows me to enjoy—nay—to revel in this dessert, whose recipe calls for more than a dozen gloriously glazed Krispy Kreme donuts.
Because this is really the perfect holiday dessert. It reminds me of Christmas celebrations: Sweet, sugary, warm, and with a touch (or a lot) of bourbon.
The sauce isn’t as sweet as you’d expect, and complements the strangely satisfying soft-crunchy-sweet bread pudding perfectly.
Salivating yet? Get the recipe below, but first here’s a tip: The best part is the very top, where the glazed and soaked Krispy Kreme pieces get all crispy and crunchy. If you have a big, shallow dish that maximizes top-surface area, use it.
- 1½ dozen (18) glazed Krispy Kreme doughnuts
- 2 cups heavy cream
- 2 cups milk
- 10 large egg yolks
- 2 large whole eggs
- ½ cup sweetened condensed milk
- 1 cup packed brown sugar
- 1 stick (½ cup) salted butter
- 2 tablespoons heavy cream
- 3 tablespoons bourbon (or 2 teaspoons brandy extract)
- Preheat the oven to 250°. Cut the doughnuts into sixths. Line 2 baking sheets with parchment paper or silpat mats before spreading the doughnut pieces on the sheets. Bake together for about 30 minutes, or until the doughnuts are dry and crunchy.
- Raise the oven temperature to 350°. In a large bowl (bigger than you think you'll need), whisk the cream with the milk, egg yolks, whole eggs and condensed milk. Add the crunchy doughnuts to the bowl and stir to coat. Let the doughnuts soak in the egg mixture for about one hour or until they're soft, stirring gently every 15 minutes.
- Grease a casserole dish or individual ramekins. Spoon the doughnut mixture into dish(es) and cover with foil. Bake for 40 minutes. Remove the foil and bake for 20-30 minutes more, until the pudding is set and the top is lightly browned.
- Heat all the sauce ingredients in a saucepan over medium heat until just boiling, stirring constantly as you go until the sugar is dissolved. (Add more cream, if needed, to thin the sauce.) Serve warm over bread pudding.