With Two Sauces
This is a dessert that will transport you. Dearest and I first discovered Krispy Kreme Bread Pudding a couple months back when we dined in Buckhead at Dantanna’s restaurant. The food was quite delicious and of course we had to have dessert. Dearest and I chose the Chocolate Pie and his boss chose the Krispy Kreme Bread Pudding.
I was intrigued
It arrived warm and fragrant. Imagine the hot sign on at Krispy Kreme and a beautiful cup of coffee nearby. That’s the aroma that wafted from this decadent dessert.
Of course we shared.
Our chocolate pie was just as transporting with the fresh raspberries and dark chocolate sauce. Sometimes I wonder why we don’t start with dessert. Dearest’s boss graciously shared her dessert – it was quite amazing.
Not your Mama’s Bread Pudding.
I have been making bread pudding for years – my favorite is with day-old Brioche and with a brown sugar sauce. This pudding came with an espresso sauce – donuts and coffee – could it be any more perfect.
It’s a splurge, definitely. Worth trying – at least once. As Dearest’s boss expressed, ‘it could take you to your happy place’. I heartily agreed!
A Reason to celebrate!
Krispy Kreme Donuts
Are well known in the south, several stores make them fresh and you will know it with the ‘Hot Donuts’ sign. They’re basically a glazed donut, so if you don’t have one nearby – I’m very sorry, but you can substitute any glazed donuts. It might be just as good!
- 1 1/2 dozen glazed doughnuts, cut into sixths
- 1 quart heavy cream
- 2 cups milk
- 10 large egg yolks
- 2 large whole eggs
- 1/2 cup sweetened condensed milk
- 1/2 cup brewed espresso or strong coffee, chilled
- 1/4 cup sugar
- 1 teaspoon pure vanilla
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- Heavy whipping cream
- Prepare the donuts by cutting them into sixths. Place these pieces on a parchment lined baking sheet and bake at 250° for about 30 minutes. You'll want the donuts to be dry on the outside and somewhat firm.
- Increase the oven's temperature to 350°.
- In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk.
- Add the doughnut pieces making sure each piece is covered in the mixture - you may need to stir occasionally. Let this mixture soak until the donuts are softened. This didn't take long - about 30 minutes.
- Meanwhile, prepare a 9 x 13 baking dish by lightly buttering the inside.
- Spoon the doughnut mixture into the prepared baking dish and lightly cover with foil.
- Set the dish in a bain marie (hot water bath-a roasting pan with enough water to the pan to reach halfway up the side of the baking dish.)
- Bake the bread pudding for 40 minutes.
- Remove the foil and bake watching for about 20 minutes to note when the bread pudding is set.
- Set the oven to broil. Broil the bread pudding for about 3 minutes, or until top is lightly browned.
- Allow to slightly cool before serving.
- Meanwhile, in a medium bowl, combine the sugar and the remaining 2 cups of whipping cream. whip the cream mixture to semi-soft peaks. Stir in the espresso (or I used strong coffee-leftover) and vanilla.
- Have you ever made a caramel cake using sweetened condensed milk heated over a double boiler to make the caramel frosting. That is what I used for the caramel sauce. It takes some time and you truly need to keep an eye on it. Cook the sweetened condensed milk until it becomes thick - add the vanilla. Away from the stovetop gradually add the heavy whipping cream to lighten the sauce. Serve warm.
- Serve with the warm bread pudding.