"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Krispy Kreme Bread Pudding, by Helen Hixon, is from Cutler Cousins Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
9 regular glazed Krispy Kreme doughnuts, (day old) 2 large eggs plus 2 egg yolks 1/2 cup plus 1 tablespoon sugar 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3 cups whole milk
Butter a 2 qt. 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 and fill the pan with warm water. Place in oven and bake for 70 to 75 minutes; center should be firm. Serve warm or cold.
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