Breadpuddingkrispykreme Recipes

KRISPY KREME BREAD PUDDING RECIPE - (3.6/5)

Steps:

• Cube doughnuts, place in large bowl. Pour sweetened condensed milk over doughnuts and toss lightly to evenly coat the chunks. In a small bowl whisk eggs, cinnamon and salt; pour over doughnut chunks. Stir until evenly distributed and set aside. Once coated pour into the dish. Let set for 10 to 15 minutes to absorb as much moisture as possible. Bake at 350°F for approximately 30 to 40 minutes; until slightly crisp on top. You want the bread pudding to be moist, but no raw egg. While baking make icing: In a microwave safe bowl melt butter. Add vanilla and stir well. Slowly whisk in powdered sugar working out lumps. Pour over hot bread pudding. Serve immediately.

KRISPY KREME DONUT BREAD PUDDING

Steps:

• Coat 9x13 baking pan lightly with Pam or similar.
• Cut donuts into 8 pieces and place in baking pan.
• Combine all ingredients except for glaze in medium bowl and whisk together.
• Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.
• Preheat oven to 350 degrees when close to removal time from fridge.
• Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.
• Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.
• Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.
• Remove from oven.
• Combine milk and confectioner's sugar in small bowl and whisk together.
• Drizzle over top of donut mix with tablespoon.
• Serve warm and vanilla ice cream is a great complement to this.
• You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster.

KRISPY KREME BREAD PUDDING I

Steps:

• 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.

BEST EVER BREAD PUDDING

Steps:

• Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
• Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
• After soaking, spoon bread mixture into the prepared baking dish.
• Bake in the preheated oven for 55 minutes.
• Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
• Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
• Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
• While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
• Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
• Cut the pudding into squares and serve with warm bourbon sauce.

CHERRY UPSIDE-DOWN BREAD PUDDING

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.