Doughnuts and bourbon. Talk about a match made in heaven. I have served this dish for both breakfast and dessert and it's been a hit in both cases. Ideally, the doughnuts should be stale...but who 1) has 2 dozen stale doughnuts lying around and 2) has the willpower to let them get stale without eating them all first. So this recipe includes the steps to dry out the doughnuts. Also, if you don't have a Krispy Kreme near you...I'm sorry...you are missing out and should move. But, I suppose, you can substitute your favorite glazed doughnuts.
Yields one 9" by 13" pan of bread pudding (8-12 servings).
- 2 dozen Krispy Kreme Original Glazed doughnuts (yea...you read that right)
- 2 cups+3 tablespoons heavy cream
- 1 1/2 cups whole milk
- 1/2 cup+2 tablespoons bourbon
- 10 large egg yolks
- 2 large eggs
- 1/2 cup sweetened condensed milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup raisins
- 1/2 stick salted butter
- 1/2 cup granulated sugar
- Preheat oven to 250 F. Cut doughnuts into 1 to 1 1/2 inch pieces. You should get 5 or 6 pieces from each doughnut. Line 2 baking sheets with parchment paper and spread doughnut pieces evenly across, in one layer. Bake for 20-30 minutes, until the pieces are dry on the outside and semi-firm in the center. Remove from oven and increase temperature to 350 F.
- In a large bowl, whisk 2 cups cream, milk, bourbon, egg yolks, eggs, condensed milk, cinnamon, and nutmeg until well combined. Set aside.
- Spread doughnut pieces in a lightly buttered 9" by 13" baking dish. Sprinkle raisins on top. Pour cream mixture evenly over doughnut pieces. Set set 1 hour so that the pieces soak in the custard.
- Cover pan with foil and place baking dish into a roasting pan. Add enough water to the roasting pan to reach halfway up the sides of the baking dish. Bake for 40 minutes.
- Remove foil and bake for an additional 20 minutes, until bread pudding is set and the top is golden brown. Let cool for 30 minutes.
- Meanwhile, make the glaze. Melt butter in a small saucepan over medium heat. Whisk in granulated sugar, 3 tablespoons heavy cream, and 2 tablespoons bourbon. Let simmer until thickened, whisking often (about 3 minutes). Let cool slightly. Serve with bread pudding and be prepared to accept a lot of compliments.