Krispy Kreme Bread Pudding Recipe
This sweet, rich bread pudding made with Krispy Kreme donuts is the perfect amount of sweet. Try it as an adventurous breakfast or as a dessert with a scoop of ice cream and enjoy!
This sweet, rich bread pudding made with Krispy Kreme donuts is the perfect amount of sweet. Try it as an adventurous breakfast or as a dessert with a scoop of ice cream and enjoy!
- Carbohydrate 904.621620388751 g
- Cholesterol 397.81873006572 mg
- Fat 132.506016709547 g
- Fiber 1.6316544439487 g
- Protein 43.7313805368331 g
- Saturated Fat 83.3191357606067 g
- Serving Size 1 1 recipe (1529g)
- Sodium 1474.1664953833 mg
- Sugar 902.989965944802 g
- Trans Fat 8.72021424029531 g
- Calories 4878 calories
Step-by-step
- Preheat your oven on 350 F.
- Cut or tear the donuts apart, and toss them into a large bowl.
- In a separate bowl beat two eggs, then pour in the whole milk and sweetened milk. Mix until everything is well combined, then add in the nutmeg, salt, and cinnamon. Beat the ingredients.
- Pour the egg and milk mixture over the donuts, and use a spatula to fold in the donuts. Make sure the donuts are covered with the wet mixture, then let it sit for 15 minutes to absorb the wet mixture.
- Next, spray a 9x13 bake dish with baking spray, then add the bread pudding mixture.
- Press the bread pudding down into the dish, to get rid of any air that may in the donuts.
- Bake the bread pudding for 45 minutes on 350 F.
- Remove the Krispy Kreme Donut Bread Pudding from the oven, and let it cool.
- While the pudding is cooling, make your Vanilla Rum Sauce.
- In a medium sized pot, add in 8 tbsps of butter, and place the pan over medium heat.
- Once the butter is melted, add in 3 cups of confectioner, and whisk the ingredients together.
- Next, pour in 1/4 cup milk and stir until the icing is nice and creamy.
- Add in the vanilla and rum extracts. Mix until well incorporated.
- Keep the vanilla rum sauce over very low heat until you are ready to serve.
- Once the bread pudding is warm, and safe to eat (don't burn your mouth! LOL) dish it out.
- Drizzle the vanilla rum sauce over the bread pudding, and enjoy!!
Traditional bread pudding relies on stale leftover loaves like brioche or challah to absorb custard through slow saturation, whereas using yeast-raised glazed doughnuts introduces a pre-sweetened, highly aerated crumb that alters hydration rates completely. Standard French brioche requires extended soaking to soften dense crusts. Doughnuts yield faster due to their high fat content and open structure, which drinks in dairy rapidly without prolonged resting periods. Letting the torn pieces sit in the liquid mixture for precisely 15 minutes ensures maximum absorption before baking begins.
Adjusting this intensely rich dessert for dietary preferences requires careful balancing of fats and sugars. Whole milk and sweetened condensed milk provide the dairy backbone here, but unflavored plant-based milks such as canned full-fat coconut milk can substitute at a one-to-one ratio for the liquid dairy elements while maintaining mouthfeel. Vegan butter replacements work adequately in the rum sauce, though confectioners' sugar inherently contains cornstarch, which acts as the primary thickener when heated with melted fats over medium heat.
Baking this dense mixture in a standard 9x13 inch glass or ceramic dish requires pressing the soaked pieces down firmly to eliminate internal air pockets. Glass retains heat longer than aluminum, so monitor the center closely as the oven operates at 350 degrees Fahrenheit. If the top browns too quickly before the interior sets at the 45-minute mark, tent the surface loosely with aluminum foil to prevent burning the delicate glaze sugars.
Sauce preparation demands active attention once the butter liquefies. Whisking three cups of confectioners' sugar directly into hot fat creates a paste that smooths out only after adding the specified quantity of milk and extracts. Keep this finishing glaze over very low heat to prevent separation before serving over the warm baked portions.
