Wednesday, November 2, 2011
This dessert came about after I was left with two dozen glazed donuts (that were two days old and not really enjoyable to eat anymore). Why was I left with two dozen stale glazed donuts? Long story short, I ordered them for my parents Halloween party and completely forgot to pick them up on our way out of town heading down to the party. I'm totally lame.
So, here I was with two dozen stale donuts the day after the party. What to do? I quickly remembered a recipe on a Sweetapolita (her cakes will bring you to your knees!) in which she made a bread pudding using Krispy Kreme glazed donuts! She got the recipe from Food and Wine, so I knew it had to be a goodie-- even if it seemed so wrong to make already rich and custardy bread pudding out of donuts!
The finished product tastes like traditional bread pudding, but with a donut quality going on. It's absolutely delicious! Especially topped with the custard sauce, melted raspberry jam and fresh whipped cream. The original recipe serves it plain with an espresso whipped cream, but I think it needs the hit of the custard and fruit sauce. I hope you enjoy! I've halved the recipe for you here, cause two dozen makes ALOT. :)
Recipe (9x13 pan):
1 dozen glazed donuts, cut into sixths (if you are using Krispy Kreme donuts increase this amount to 18 donuts, as their glazed donuts are smaller than average)
1 quart heavy whipping cream, divided (use two cups in the bread pudding save the reaming two cups for the whipped cream)
2 cups whole milk
10 large egg yolks
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Preheat oven to 250 degrees. Line two baking sheets with parchment and spread donut pieces over the parchment. Bake for 30 minutes until the donut pieces are dry and hard to the touch. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees.
In a large bowl whisk together (I used a hand mixer for a thorough mixing), 2 cups heavy cream, milk, egg yolks, sweetened condensed milk, and vanilla. Add the donut pieces and let soak for about an hour. Stir and fold mixture every 15ish minutes to make sure all donuts get soaked and softened.
Butter a 9x13 baking dish. Gently spoon and pour the donut mixture into the prepared pan. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for 30 minutes longer until bread pudding is set and the top is thoroughly browned. After this time, you can broil the top for three minutes if needed. Remove bread pudding from oven and let cool for 15-20 minutes.
Meanwhile, make the whipped cream and sauces.
Recipe for Whipped Cream:
Remaining 2 cups heavy whipping cream from above
1 teaspoon vanilla
1 heaping tablespoon white sugar
Whip until semi-soft.
Recipe for Creme Anglaise (Custard Sauce):
1 cup half and half cream
1/2 cup white sugar, divided
2 teaspoons vanilla extract
4 egg yolks
2 tablespoons unsalted butter
In a saucepan over medium heat, combine half and half, 1/4 cup sugar and vanilla.
In a small bowl whisk together egg yolks and remaining 1/4 cup sugar until smooth.
When cream mixture comes just to a boil, remove from heat. Whisk a small amount of hot cream into the egg yolk mixture. Then slowly pour the egg yolk mixture into the remaining hot cream, rapidly whisking while doing so. Return to medium heat and cook, stirring often until mixture coats the back of a metal spoon. Remove from heat and stir in butter. You can serve this sauce hot or cold.
For the Raspberry sauce:
In a small saucepan over medium heat, melt a 1/2 cup of good quality raspberry jam (we used a seedless variety) or any other fruit you prefer. Cook and stir until jam is liquified. This will take only a few short minutes.
Assembling the dessert:
Using a spoon, scoop bread pudding and top it with a good drizzle of the melted jam and custard sauce. Don't douse it. Finish with a dollop of whipped cream and serve.
My sincerest apologies for not having a proper picture to share with you of the finished dessert. By the time we ate this, it was dark and we were all eating this right up and enjoying the moment.
images by Briana