With bathing suit season upon us, you may be thinking it’s time to lighten things up a bit. Try some grilled fish, some raw veggies, some fresh fruit.
Or you may be thinking that life is short, and you really should eat a big ol’ mess of Krispy Kreme bread pudding.
It’s always good to start with this:
If things go horribly wrong and you never even get a chance to cook, you still have two dozen donuts. And not just donuts — Krispy Kreme donuts. A gift from heaven.
The Kiddo’s Aunt Burgle was in town, and we have a tradition: our weekends together always include shopping (probably shoes), Cracker Barrel, Krispy Kremes and wine. Our days after our weekends together are spent wondering why our jeans are suddenly tight. But I digress.
So this weekend we thought we’d branch out and try something new with our KK donuts. We bought two dozen, leaving one to eat plain, just in case the pudding wasn’t great.
Our fears were unwarranted.
I looked at this recipe at Recipezaar, and this recipe from Paula Deen. The first one looked a little more involved, and we had to keep an eye on our assorted children, so we were hoping for super easy. The second recipe was easier, but Aunt Burgle’s sprouts weren’t fans of fruit cocktail or raisins, and we didn’t really think it appropriate to dish up rum butter sauce for a bunch of kids (we had grand delusions of sharing at the time). So in the end we winged it and went with:
- 1 dozen Krispy Kreme donuts, cut into chunks
- 2 eggs, beaten
- 7 oz (1/2 can) sweetened condensed milk
- pinch of salt
- 1/4 tsp cinnamon
- Preheat oven to 350
- Cut donuts into chunks and put in a large bowl
- Beat the eggs and add condensed milk, salt and cinnamon
- Pour egg mixture over donuts and let it sit about 30 minutes, stirring every so often
- Butter a small casserole dish (or a cast iron skillet — it’s amazing in that!) and put donut mix in dish, uncovered
- Bake for 30 minutes or so until custard is mostly set
We wanted more donut than custard, and this was just that. Enough custard to hold the donuts together, but not so much that it overwhelmed the yummy KK flavor and texture. If you like a little more custard with it, just double that part of the recipe.
This would be awesome served warm with vanilla ice cream!
We ate it warm that night. And then room temp later that night. And then cold for breakfast the next morning. Purely for research, of course, and I’m happy to report it was fabulous at all temperatures. I do hope you understand the sacrifices our hips we made for this research.