It was my mother who first introduced me to the wonders of old-fashioned bread pudding. I remember the night well. We were in a hip little college-town restaurant that served pub food with a Southern twist. At the time, my middle school diet consisted of chicken fingers and cheese sticks, and only chicken fingers and cheese sticks, so it’s a shock that I was even willing to try a bite. In fact, I was probably the only child ever forced to sample a dessert against my will. (Like I said, if it wasn’t deep-fried, I didn’t want it.)
She ordered the bread pudding before she even ordered her entree, telling the server she wanted it piping hot and swimming in extra sauce. The secret, she explained to me, is always in the sauce. I took one bite of that steamy, drippy dessert and my life was changed forever. Am I being a little dramatic here? Nope; it’s bread pudding we’re talking about.
I think we even ordered another.
I’ve explored many types of bread pudding since that fateful day. From triple chocolate at my favorite Atlanta restaurant to the pumpkin version I make every Thanksgiving, there doesn’t seem to be a bread pudding I don’t like. And so, it is with great pleasure and excitement that I give you the ultimate bread pudding recipe. The end-all and be-all of bread pudding.
Krispy Kreme bread pudding.
Oh, yes. Yes, I went there. And just to gild the lily, how ‘bout a little chocolate ganache dipping sauce, just like the glazed doughnuts of my youth. Now the only thing that’s missing is the sprinkles.
Krispy Kreme Bread Pudding Recipe With Chocolate Glaze
Prep time: 1 hour (includes refrigerator time)
Total time: 2 hours
Yields: 6-8 servings
For the bread pudding
1 (7.6 ounce) box doughnut holes
1 cup heavy cream
1 cup milk
3 tablespoons sugar
1 teaspoon pure vanilla extract
For the chocolate glaze
4 ounces bittersweet chocolate
3 tablespoons heavy cream
1 tablespoon butter
- To make the bread pudding, layer doughnut holes in a greased medium baking dish (approximately 8×8 to 8×11). Whisk together the heavy cream, milk, eggs, sugar and vanilla. Pour over the doughnut holes, mashing down a little bit so that all the holes gets saturated. Cover the dish with aluminum foil and allow to chill for one hour (any longer and the doughnuts will get too mushy), tossing occasionally.
- Preheat the oven to 350 degrees F.
- Bake the bread pudding, covered, for 40 minutes. Remove aluminum foil and continue to cook for another 20 minutes, until the top is golden brown.
- Meanwhile, make the chocolate glaze. Melt the chocolate on the stovetop over medium-low to medium heat. Stir in heavy cream until completely combined. Remove from the heat and whisk in the butter. (Reheat if necessary before serving.)
- Allow the bread pudding to cool for a few minutes before cutting. Drizzle each portion with the chocolate glaze before serving.