This was my last post on Epic Portions, and I like to think I went out with a bang. This dessert was dangerously easy to make and delicious.
Paula Dean and I are soul mates. She fries things, I fry things. She loves bacon, I buy it in bulk. She has a southern accent, I can fake a southern accent really well. However, when she introduced the world to Krispy Kreme bread pudding, she lost me a little. Why? One wrinkly little word: raisins. I hate them, can’t stand them, pick them out of muffins and carrot cake, truly can’t stand the little buggers. Her recipe also calls for canned fruit. Omg, what the fart monkey. Whatever, back to me. Safeway had doughnuts on sale, so what better time to make doughnut bread pudding? I followed my original bread pudding recipe, using cream, milk, eggs, coconut, vanilla, and white and dark chocolate. New to the mix were the doughnuts, replacing the usual challah bread, banana/chocolate cream, and sliced bananas. The beauty of bread pudding is that you can be so creative with it and it’s a great way to use up little things left over, for example the two half eaten bananas I had in my fridge. Such an an breezy dessert or snack. Just make sure to let the mixture soak up the liquid, otherwise you’ll end up with a crunchy, dry, crouton bread pudding.
Ingredients, minus the heavy cream and milk.
11 and a half doughnuts cut up. Yes, I ate some.
Mix all the wet ingredients together and pour on top of the doughnuts and add chocolate chips, but not too much chocolate, it's not the main focus of the dish. You also want to make sure you have enough liquid to soak all the doughnuts, don't be scared to add extra milk.
Bake until golden, it will still be kind of mushy but firm up slightly when it begins to cool.