Friday, October 1, 2010

Bill Nicholson’s Krispy Kreme Bread Pudding from Paula Deen

This recipe got fantastic reviews.  I would adapt it a bit by adding roasted pecan pieces to the top, and omitting the rum in the glaze.  Orange juice would be a nice substitue.

~ jan

Krispy Kreme Bread PuddingIngredients:
1   pinch salt
1   9 ounce box raisins
2   Eggs, beaten
2   4.5-oz cans fruit cocktail (undrained)
1   14-oz can Sweetened Condensed Milk (not evaporated)
2 dozen Krispy Kreme Donuts
1 or 2 teaspoon cinnamon

Butter Rum Sauce:
1 stick butter
1 pound box confectioner’s sugar
Rum to taste

Cube donuts into a large bowl.  Pour other ingredients on top of donuts and let soak for a few minutes.  Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake at 350 degrees for about an hour until center has jelled.  Top with Butter Rum Sauce.

Butter Rum Sauce:

Melt butter and slowly stir in confectioner’s sugar.  Add Rum and heat until bubbly.  Pour over each serving of Krispy Kreme Bread Pudding.

Recipe courtesy Paula Deen

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