ORIGINAL GLAZED DOUGHNUT BREAD PUDDING
1 cup sugar
1 teaspoons vanilla extract
1 teaspoons nutmeg
1 teaspoons cinnamon
1 cup melted butter
2 cups whole milk
1 cup raisins (optional)
1 cup chopped pecans (optional)
10 assorted Krispy Kreme Doughnuts, cut into pieces
Preheat the oven to 350 degrees. In a large bowl, beat the eggs with an electric mixer on high for 3 minutes. Then add sugar, vanilla, nutmeg, cinnamon, and butter and beat on high for 1 minute. Add milk and beat on low for 1 minute. Then stir in raisins and pecans.
Put leftover doughnuts pieces into a greased Ramiken or baking mold. Slowly pour some of the egg mixture over the doughnut pieces until they are partially covered. Then toss the pieces until they are completely soaked. Let the mixture sit for 45 minutes. While the mixture is setting up, slowly add more egg mixture. Occasionally pat the doughnut pieces down into the liquid. Continue this process until the egg mixture is used up.
Pour a half-inch of hot water into a large roasting pan ? large enough to hold either the loaf or 10-inch cake pan ? and then put it into the heated oven. Place the pan with the doughnut mixture into the water bath. Immediately lower the oven temperature to 300 degrees and bake mixture for 40 minutes. Then increase the oven temperature to 425 degrees and continue baking the pudding until it is nicely browned and puffy (about 15 to 20 minutes). Remove doughnut pudding pan from water bath and place it onto a rack to cool for 1 hour.
The mixture may be served either from the Ramiken or removed. To remove, run a butter knife around the edge. Place a large plate on top of the Ramiken surface and flip it over. Then give a sound “TAP” on the edges of the pan. The pudding should fall gently onto the plate. Place another plate on top of the pudding and flip it back over so that the brown surface is facing up. Serve warm with lemon sauce.
3 lemons, halved
1 cup water
1 cup sugar
2 teaspoons vanilla extract
4 level teaspoons cornstarch dissolved into 1 cup cold water
Squeeze four tablespoons of juice from fresh lemon halves and place juice into a small saucepan. Add lemon halves, water, and sugar. Bring the mixture to a boil, then stir in dissolved cornstarch and vanilla. Cook for 1 minute over high heat, stirring the sauce constantly. Strain the sauce and serve warm.
I prefer a little rosette of whipped cream on top, or try a scoop of vanilla ice cream ? a la mode! Enjoy!