Krispy Kreme Bread Pudding
North Carolina’s best-loved export (besides NASCAR racing) is Krispy Kreme doughnuts. This recipe is my combination of a basic bread pudding recipe and a Krispy Kreme version from Hungry for Home (Novello Festival Press, 2003), edited by Amy Rogers. I guarantee it will have your guests talking, no matter how fierce the action on the tube.
SERVES 6 TO 8
| 10 |
day-old Krispy Kreme plain glazed doughnuts |
| 3 |
large eggs |
| ½ |
cup sugar |
| 3 |
cups whole or 2 percent milk |
| 1 |
teaspoon ground cinnamon |
| ½ |
teaspoon ground nutmeg |
- Cut or tear the doughnuts into approximately 1-inch cubes. Spread the cubes evenly in the bottom of a 9 ȕ 13-inch baking dish.
- In a large bowl, whisk together the eggs, sugar, milk, cinnamon, and nutmeg until the sugar is dissolved. Pour the mixture over the doughnuts. Press gently with a spoon to be sure all the pieces are covered with liquid. Let stand at room temperature for 1 hour.
- Preheat the oven to 350°F.
- Bake the bread pudding for 1 hour and 30 minutes, or until the center is firm and cooked through. Cover with aluminum foil near the end of the baking time if the top is becoming too brown. Serve warm or at room temperature.
EXTRA POINTS This dish is best prepared shortly before serving.