bread pudding Archives - For the Love of Food

Copycat Krispy Kreme Donut Bread Pudding

Nicole Hood — Fri, 25 Jun 2021 18:34:54 +0000

Hey, hey, hey it’s my birthday! I picked up some birthday freebies this week from my fave shops and restaurants including a dozen Krispy Kreme donuts. That reminded me of the delicious Krispy Kreme bread pudding from Lulu’s in Destin, FL that I enjoyed during one of my trips home. So instead of a birthday cake this year I made my own Copycat Krispy Kreme Bread Pudding! This rich dessert is made with chopped up glazed donuts and custard and served warm with whipped cream. If you have a sweet tooth like my family, you’ll love this sinful dessert!

The original Krispy Kreme bread pudding at Lulu’s.

Fun memories at Krispy Kreme!

My girls love watching the assembly line and getting a free donut sample when we visit.

Copycat Krispy Kreme Bread Pudding

Ingredients

1 dozen glazed donuts about 10 cups, chopped
2 eggs beaten
1 14 oz can condensed milk
1/2 cup milk
1 tsp cinnamon
1 tsp vanilla
1 cup raisins optional
whipped cream for serving

Instructions

Preheat oven to 350 degrees.
Add chopped donuts into a large bowl.
In a separate bowl whisk together eggs, milk, condensed milk, vanilla, and cinnamon.
Pour on top of the donuts and mix to coat well.
If you are adding raisins sprinkle them on and mix in.
Let sit and soak for 10 minutes.
Coat a 9x9 baking dish with non stick spray.
Pour the donuts and custard in the dish and spread out evenly.
Bake for 45 minutes until golden and cooked through.
Slice into squares, top with whipped cream if you'd like, and serve warm.
Store leftovers in the fridge in a covered container for up to 5 days.

Start with one dozen glazed donuts. Obliviously I like Krispy Kreme! A day or two old works best for bread pudding.

Chop up the donuts into 6-8 pieces per donut. You should have about 10 cups.

Add chopped donuts to a large bowl.

In a separate bowl whisk together eggs, milk, condensed milk, vanilla, and cinnamon.

Mix well until no clumps remain.

Pour on top of the donuts.

It looks so good already!

Mix to coat well.

How simple was that?!

If you are adding raisins sprinkle them on and mix in.

Let sit and soak for 10 minutes.

Coat a 9×9 baking dish with non stick spray.
Pour the donuts and custard in the dish and spread out evenly.

Bake at 350 degrees for 45 minutes until golden and cooked through.

Slice into squares, top with whipped cream if you’d like, and serve warm.

Store leftovers in the fridge in a covered container for up to 5 days.

Thanks for the birthday treats Krispy Kreme!

The post Copycat Krispy Kreme Donut Bread Pudding appeared first on For the Love of Food.

Savory Bacon and Gouda Bread Pudding

Nicole Hood — Sun, 10 Sep 2017 13:00:00 +0000

Today I wanted to share a delicious recipe I created for brunch this week using all the leftover bread crusts I had from my kiddos sandwiches.

I loaded this bread pudding with all my favorite brunch foods including eggs, bacon, and lots of Gouda cheese.

The best part- this savory dish is perfect for breakfast, lunch, or dinner!

Savory Bacon and Gouda Bread Pudding

Ingredients

5 cups leftover bread crusts chopped
8 slices maple bacon cooked crisp and chopped
4 eggs beaten
2 cups heavy cream
1 1/2 cups Gouda {or Fontina cheese} shredded
2 tbsp maple syrup
1/2 tsp allspice
salt/white pepper to taste

Instructions

Preheat oven to 350 degrees.
Grease an 8X8 baking dish.
In a large bowl, combine eggs, cream, maple syrup, allspice, and salt and pepper.
Mix well.
Add chopped bread and lightly push down until the bread is covered and is soaking up the egg mixture.
Now mix in chopped bacon and 1 cup shredded Gouda cheese.
Pour into the baking dish and top with remaining 1/2 cup of cheese.
Cover with aluminum foil and bake for 35-40 minutes until cooked through.
Slice into squares and serve hot.

I saved all the leftover bread crusts from a loaf of bread for this recipe.

My kiddos went through a phase where they didn’t want crusts on their sandwiches and I hated to waste it!

In a large bowl, combine eggs, cream, maple syrup, allspice, and salt and pepper.

Mix well with a whisk.

Add chopped bread and lightly push down until the bread is covered.

Make sure the bread soaking up the egg mixture.

Now mix in chopped bacon.

Then add 1 cup shredded Gouda cheese.

Pour into a greased baking dish.

Top with remaining 1/2 cup of cheese.

Cover with aluminum foil and bake for 35-40 minutes at 350 degrees.

Slice into squares and serve hot.

Hope you like this recipe as much as my family and I did!

The post Savory Bacon and Gouda Bread Pudding appeared first on For the Love of Food.

Pecan Praline King Cake Bread Pudding

Nicole Hood — Mon, 01 Feb 2016 17:00:00 +0000

It’s Mardi Gras King Cake week on the blog and I am super excited to share some of my favorite new recipes featuring a Louisiana delicacy: the King Cake.

Mardi Gras {aka Carnival} officially starts on January 6th, which is the day Jesus first showed himself to the three wise men. A King Cake, which is traditionally served during Mardi Gras, is a baked pastry that is decorated in the royal colors of purple which signifies “Justice,” green for “Faith,” and gold for “Power”. A tiny plastic baby, which represents baby Jesus, is hidden in or underneath the cake. When the King Cake is sliced and served each person looks to see if their piece contains the baby. That lucky person is named “King” for a day and they host the next party and provide the King Cake. The end of Mardi Gras is Mardi Gras Day, also known as Fat Tuesday. The date changes every year but is always the day before Ash Wednesday.

My girls love King Cake just like their Mama!
Photos by Lisa Anne Photography

A traditional King Cake tastes like a cinnamon coffee cake to me. It has flaky pastry crust, cinnamon and brown sugar filling, and then topped with a sweet glaze and colored sugar. These days, King Cakes come in a variety of fun flavors like Strawberry Champagne and Bananas Foster. There are even savory King Cakes stuffed with boudin sausage available all over my state.

I have sampled many varieties of King Cakes over the last month and every single one has been different. Honestly, I have liked them all but when I tasted this Pecan Praline King Cake from Harlow’s Donut and Bakery in Pineville, LA, I could have eaten all of it in one sitting. Yep, you heard me, every last bite of that sticky sweet cake would have gone in my belly, but I somehow managed to pull myself away. It was then that I had a light bulb go off: King Cake Bread Pudding. And that friends, is how this delicious foodie creation was born.

I cubed up the cake, filling and all, and tossed it was a few flaky crossiants. Then I made a brown sugar batter and mixed it together. Add chopped, glazed pecans and butter and pop it in the oven to bake to a bubbly golden bread pudding masterpiece. Then it was time to decorate because this is still a King Cake, right? It has to be colorful and over the top! I made a cream cheese glaze, dyed it three different shades of green, yellow, and purple and drizzled it on top. This dessert was a winner!

I decided to take the King Cake Bread Pudding to a Paint Party I was attending that night at Jillybeans Studio and share with the lucky ladies who joined me.

My poor husband sure did miss out. The whole bread pudding was devoured at the party and he didn’t get to try it. Guess that means we have to make another one for Fat Tuesday!

King Cake Bread Pudding and Bacon Wrapped Dates for noshing
on at the Ladies Night Out Paint Party.

Pecan Praline King Cake Bread Pudding

Makes one 9X13 bread pudding

Ingredients

1 large Pecan Praline King Cake cut into 1 inch cubes
3 large croissants cut into 1 inch cubes
6 eggs beaten
1 quart milk
3 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp salt

For the topping:

8 oz bag Glazed Pecans {or 1 1/2 cups chopped pecans with 1/3 cup brown sugar)
2 tbsp flour
4 tbsp butter diced

For the glaze:

4 ounces cream cheese cubed and softened
1/2 cup powdered sugar
1 tablespoon lemon juice
3 tablespoons milk
1/8 tsp salt
2-3 drops each of purple green, and yellow food coloring

Instructions

Preheat oven to 350 degrees.
Butter a 9X13 or 2 8X8 baking dishes.
Add cubed king cake and croissants to the buttered dish/es.
In a large bowl whisk together eggs, milk, brown sugar, salt, and cinnamon.
Pour over the cubed bread, pressing down. Let sit for 10 minutes.
Meanwhile, in a small bowl combine the bag of glazed pecans with flour and butter. Mix together, crumbling by hand.
Sprinkle evenly over the top of the bread pudding.
Bake for 40-45 minutes until cooked through and the topping is lightly browned and toasted.
Let cool slightly before adding the glaze.

For the glaze:

Beat cream cheese on medium-high speed with an electric mixer until fluffy.
Add sugar and beat until combined.
Add salt, lemon juice, and milk; mix on low speed until smooth.
Divide into three bowls and add 2-3 drops of food coloring into each bowl. You should have one purple, one green, and one yellow.
Using a spoon, drizzle generous lines of all three colored glazes across the top of the bread pudding.
Slice into squares and serve warm or at room temp.

Start by cutting up your King Cake, filling, icing, sugar, everything.

Cut into 1 inch cubes.

The King Cake alone didn’t quite fill my dish so I decided to cube up

three large croissants and mix those in as well.

I just love flaky croissants and they are the perfect

buttery addition to the bread pudding.

Butter your baking dish, either one 9X13 or two 8X8’s.

Add your cubed cake and croissants.

Be sure to toss them together and spread evenly in the dish.

In a large bowl whisk together eggs, milk, brown sugar,

salt, and cinnamon.

Pour over the cubed bread, pressing down. Let sit for 10 minutes.

Now time for the topping!

I skipped a step and bought glazed chopped pecans.

You could use plain chopped pecans instead and add 1/3 cup brown

sugar and a pinch of salt.

In a small bowl combine the bag of glazed pecans with flour and butter.

Mix together, crumbling by hand.

Sprinkle evenly over the top of the bread pudding.

Bake for 40-45 minutes at 350 degrees.

It should be cooked through and lightly browned and toasted.

Set aside to cool slightly.

For the glaze: start with cubed softened cream cheese.

Beat cream cheese on medium-high speed with an electric mixer until fluffy.

Add sugar and beat until combined.

Add salt, lemon juice, and milk; mix on low speed until smooth.

Divide into three bowls and add 2-3 drops of food coloring into each bowl.

You should have one purple, one green, and one yellow.

Using a spoon, drizzle generous lines of all three colored glazes across

the top of the bread pudding.

Slice into squares and serve warm or at room temp.

Whether you like King Cake or not, you need to give this

Pecan Praline King Cake Bread Pudding a try.

Even the pickiest of eaters love it!

Happy Mardi Gras friends!
Check back tomorrow for another King Cake review and recipe.

The post Pecan Praline King Cake Bread Pudding appeared first on For the Love of Food.