Krispy Kreme Bread Pudding?
- PenskeFan Mar 24, 2005 12:43 PM
Ok I have major mixed feelings about this idea.. but anyhow someone coming to our Easter dinner has asked about the possibility of us making this....
Anyone had it - how awful is it? Was it created by Sandra Dee? Anyone have any recipes or tips on it - including DONT DO IT?
I shudder to think about it... bread pudding with donuts is an interesting concept. I can only envision a greasy, mess.
why not try starting with a better donut? but then again, if this is a "family" favorite I imagine that would defeat the purpose. my hubbie's favorite birthday cake tastes just like a hostess cupcake.. it is nasty. but it is the nostalgia factor that he goes for.
anyway... if you make it, let us know how it turns out.
I made the Paula Deen recipe for Krispy Kreme bread pudding for a family affair and I guess it was good because a couple of my family members were practically licking the dish. It is very sweet. I think it is best served warm. The recipe is on the www.foodtv.com site under Paula Deen. If you can't find it, let me know. I have another bread pudding recipe that calls for croissants. I think I like that one a little better as it is not as sweet. Let me know.
Maybe you can talk your wife into making this another time. It is really beautiful when it comes out of the oven. All puffy and golden not to mention it tastes like a little bit of heaven.
CROISSANT BREAD PUDDING
3 extra large whole eggs
8 extra large egg yolks
5 cups half and half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally in half
1 cup raisins
350 degree oven
In a medium bowl, whisk together the whole eggs, egg yolks, half and half, sugar and vanilla. Set the custard mix aside. Place the bottoms of the sliced croissants in the bottom of a 10 by 15 by 2 inch baking dish or one large enough to hold the croissants in a single layer. Add the raisins then the tops of the crossants, brown side up and being sure the raisins are between the layers of croissants (they will burn while baking if not covered). Pour the custard over the croissants and allow to soak for 20 minutes, pressing them down gently.
Place the pan in a larger pan filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
Serves 8 to 10 people
I guess I'm a bit less picky about some things - this make me giggle audibly. Not so much from glee but just from the very idea - it's just so over the top! I enjoy over the top once in a while, however. I would certainly try it - let us know how it turns out. Heck, I might try it just to see how it goes.
Can't stop giggling. Maybe it's all that sugar!!!
Oh, I make a killer chocolate bread pudding with brioche - maybe I'll try it with krispy kremes!!!!
I would love to. It's from my Bread Lovers cookbook. I will paraphrase, Chowhound Higher Being.
This is from the East Meets West catering in Boston and this recipe is for making in a huge batch. (I had a chef tell me this was the best bread pudding she's had). I cut it down by a fourth, I think.
3 1.5-2lb loaves of brioche, crusts removed and cut into 1 inch cubes
3lbs of bittersweet chocolate, chopped
2 cups whole milk
2 cups sugar
10 large eggs
1/2 cup unsweetened dutch-process cocoa
1 Tbls vanilla
4 cups heavy cream
1 stick of cold butter, diced
1/2 cup raw sugar for sprinkling
350 degree oven. Toast bread until golden brown (15 minutes). Melt 1.5 lbs of the chocolate and all of the milk in the top of a double boiler (simmering water not touching the top pan) and melt whisking constantly.
Butter baking dish (enough for two gallons) and place cubes in a single layer.
Whip sugar eggs, cocoa and vanilla until smooth and thick. (you're looking for slowly dissolving ribbons when you lift up the beaters and a thick coating on your finger). Mix together the egg mixture, cream and melted chocolate using a whisk. Pour over the bread, cover in plastic wrap and refrigerate for 30 min to 8 hours.
325 degree oven. Stir in remaining 1.5 lbs of chocolate and press down to make sure everything is soaked. Sprinkle with butter and raw sugar.
Cover with buttered (or sprayed) foil and bake 40-50 minutes until set and wiggles slightly. (don't look for a clean knife - the melted chocolate makes this impossible).
Serve warm. To reheat bake at 200 degrees for 20 minutes.
I know what you mean. The concept is analogous to those dogs that are so homely that they are actually kind of cute. At first I thought the Krispy Kreme bread pudding sounded awful but then reconsidered my initial feelings. Under certain cirumstances it could work. But then again...
Yes, the recipe is highly rated on foodtv (Paula Deen). Many note reducing the sugar by 50%.
Hey, no need to get hysterical. Afterall, if you adjust the sugar down it is just like any other bread pudding (bread, sugar, eggs...).
Paula puts fruit cocktail and raisins in hers, I believe. That is not something I would ever add to bread pudding. Perhaps dried cherries (or any dried fruit) would be another option.