Sometimes, you’ve just got to indulge. Krispy Kreme Doughnuts Bread Pudding is reserved for special occasions. Is shaving my legs a special occasion? During the winter, it is! Get ready to dig in!
This recipe is perfect for when you need an over-the-top dessert. Or, if you’re hosting a holiday brunch, you need to serve Krispy Kreme Doughnuts Bread Pudding.
For more recipes with pecans, check out my Best Recipes Featuring Pecans.
Mom never made bread pudding when I was growing up. I didn’t even think I’d like it because of the eggs. I don’t do that overly eggy thing, as in french toast eggy. No one is allowed to place a dish in my dishwasher that has touched an egg. What can I say? I have an aversion to eggs.
A few years ago, I started playing around with bread puddings and I found that I really, really like them. I may have decreased the number of eggs by one or five. In the process, bread pudding quickly became a favorite.
Krispy Kreme’s Origin
Let’s talk doughnuts for a second or two. You say donuts, I say doughnuts. My doughnuts must be Krispy Kreme. Krispy Kreme is southern to the core and the only doughnut for me!
Vernon Rudolf bought a secret, yeast-filled doughnut recipe from a New Orleans French chef and rented a building in Winston-Salem, NC. On July 13, 1937, Mr. Rudolf opened his doors and began selling Krispy Kreme Doughnuts to local grocery stores and the rest is history!
My favorite Krispy Kreme Doughnuts are the lemon filled ones. They are awesome with a glass of chocolate milk. Really, they are! But for this recipe, we’ll use the regular glazed. Is the Hot Now light on? Oh, yes it is!
Krispy Kreme Doughnuts Bread Pudding
For this recipe, you’ll need a dozen Krispy Kreme’s, cut into 1″ size pieces – just eyeball it. Place the cubed doughnuts in a large bowl.
Mix the eggs, milk, cinnamon, salt and 1/2 cup chopped pecans. Y’all know I love pecans!
Pour mixture over the cubed doughnuts and let sit for about a minute. Gently stir together and place in a greased 8×8 inch square baking dish. Or, if you’re like me and can’t find yours, use a 1-1/2 quart baking dish. It’s all good.
Bake for approximately 50 minutes or until center is set.
In a saucepan, combine butter, brown sugar and whipping cream. Cook over medium heat, stirring occasionally until the sauce comes to a full boil. Stir in pecans and vanilla.
Pour over the bread pudding. Serve warm.
Helpful Hint: Sometimes, I serve the Caramel Pecan Sauce on the side. That way, your guests can control how much they want to add. Often times, I pour half of the sauce over the bread pudding and serve the other half on the side.
Serving Size 1
Amount Per Serving Calories 232Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 56mgSodium 342mgCarbohydrates 18gFiber 1gSugar 14gProtein 4g
When it comes to decadent desserts, what’s your favorite?
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