When I was just out of college, my great-grandmother passed away. I was working retail and could only take a short time off. I drove to Asheville for the funeral and then grabbed a dozen, piping fresh original glazed doughnuts for the trip back to Washington, DC. In the course of the drive, I ate the whole box and arrived to work with the shakes. I thought it was grief until someone pointed out the sugar content of a single Krispy Kreme. Live and learn, eh?
I say this all to preface how glad I am that there is a Krispy Kreme doughnut shop near my parent’s home in Foley, AL. I was never a fan of cakey doughnuts so, the original glazed is a perfect food–light, airy and sugary! As a bonus, today was National Doughnut day, so I got one free! How cool is that?
I do a killer bread pudding with the leftover stale Krispy Kreme doughnuts.
Krispy Kreme Bread Pudding
2 dozen Krispy Kreme donuts (best is slightly stale)
1 (14-ounce) can sweetened condensed milk (not evaporated)
1/4 cup milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur (I sometimes use Amaretto or Bailey’s Irish Cream here instead).
2 eggs, beaten
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Combine milks, creams and liqueur. Wisk in the eggs. Add salt and cinnamon. Pour liquid on top of donuts and let soak for a few minutes. Stir together until the donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners’ sugar
Rum, to taste (start with a generous Tablespoon)
Melt butter and slowly stir in confectioners’ sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.