Recipe by Kathy in Fla
I heard about this recipe from a waiter where I work and couldn't wait to find the recipe. After a quick search online I located it. The creator is Brad Legrone. I haven't tried this recipe yet, but will next weekend when I have company in. This recipe can easily be doubled. If you are serving this as an evening dessert, look for my BUTTER RUM SAUCE as a topping. (prep time does not include 1 hour soak time)
Top Review by lordermorl_9238760
I just finished writing a review for this when it was in the oven.. I wanted to let you know how it turned out after cooking it an additional 10 minutes out of the water bath. Well, it didn't help. The bread pudding was still very watery. My husband couldn't eat it. We literally could drain off liquid from our bowls. So I suggested to him that we stir it up a little bit to get the pudding from the bottom of the pan towards the top so we could throw it back in the oven. It's in their now, so I have no idea how it's going to turn out. There's just too much liquid in the recipe. So for that, I am reducing my rating to just two stars because we shouldn't have to pour off liquid after 85 minutes of cooking time. If it didn't taste good, I would rate it just one star.
- 9 krispy kreme glazed doughnuts, day old
- 2 large eggs
- 2 egg yolks
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 3 cups whole milk
Directions See How It's Made
- Butter a 2-quart baking dish and set aside.
- Cut doughnuts into 1/2-inch cubes and spread evenly in baking dish.
- In a bowl, whisk together remaining ingredients and pour over doughnuts.
- Let rest 1 hour.
- Preheat oven to 350 degrees.
- Make a water bath for the pudding by placing the baking dish in a shallow, ovenproof pan.
- Fill pan with warm water.
- Place in oven and bake for 70 to 75 minutes; center should be firm.
- Serve warm or cold.