Doughnut Bread Pudding? Yes, please…
October 10, 2011 at 3:46 am 12 comments
This is delicious and you can make it at home. I came across the recipe on Leite’s Culinaria, which is a food-and-cooking destination which I recommend to you with enthusiasm and pleasure. There you’ll find excellent writing, superb and varied recipes, gorgeous photographs, opinions, ideas, and all-around food fun. My friend Jess Thomson has written a new book for fall: “Hand-Forged Doughnuts: Secrets and Recipes for the Home Cook”, based on the delectable creations at Top Pot Doughnuts in Seattle, where Jess resides, cooks, and writes. I was headed out to the first regular meeting of a new local organization, Culinary Historians of Piedmont North Carolina, and the photo drew me in while the simple-to-make recipe called out, “This will work!” I was off to the grocery store to grab a box of Krispy Kreme doughnuts, milk, and eggs. The pudding was simple, speedy, and super-loved by one and all. Served many people due to its rich goodness.
All stirred up and ready for the oven..
Jess’s writing and recipes on her blog, “Hogwash”, are better than the doughnut bread pudding, and you can sign up to get her posts in your e-mail inbox, as I do. Here are links which you can paste into your browser, in order to find the recipe, Jess’s blog post about the book, and info about Top Pot Doughnuts in Seattle, and where to buy the book. Keep it sweet, now….
For the Doughnut Bread Pudding recipe, visit Leite’s Culinaria, at this address:
http://leitesculinaria.com/75448/recipes-doughnut-pudding.html
For a behind-the-scenes, typically brilliant, witty, fascinating essay by Jess Thomson, author of the doughnut book, go to her blog, “Hogwash”, at this address:
http://jessthomson.wordpress.com/2011/09/22/what-i-didnt-tell-you-about-the-doughnut-cookbook/
For info on Jess Thomson’s mighty-fine doughnut cookbook, “Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker”, and the bakery behind the book, visit Top Pot Doughnuts’ website, at this address:
http://www.toppotdoughnuts.com/
Entry filed under: Ingredients, Just for Fun, Recipes. Tags: bread pudding, doughnut bread pudding, doughnuts, Hand-Forged Doughnuts, Hogwash, Jess Thomson, Leite's Culinaria, quick dessert recipes, Top Pot Doughnuts.
1.
frugalfeeding | October 10, 2011 at 10:26 am
Great idea! Thanks for sharing.
2.
Nancie McDermott | October 10, 2011 at 10:59 pm
So glad this catches your fancy. Ideally one uses left-over doughnuts, but I’m here to testify that even with freshly-made ones, it worked wonderfully, and speedy quick. Serves lots of people, even though it’s one loaf pan, cause it’s luscious, that’s why. Happy cooking to you.
3.
Karriann Graf | October 11, 2011 at 8:07 pm
Oh boy, no wonder I don’t buy donuts! When I buy them I have to eat them! This looks yummy Nancie!
4.
Nancie McDermott | October 12, 2011 at 4:08 pm
Many thanks, Kariann, it was extremely delicious and crowd-pleasing, while being extremely delicious to make. For that once-in-a-while sure-thing party dish, it’s ideal.
5.
Karriann Graf | October 12, 2011 at 6:49 pm
Wow! This foods looks tasty!
)
6.
Jamie | October 13, 2011 at 11:38 am
I would love the cookbook and recipes to make my own fabulous donuts (this from a donut freak) but Krispy Kreme donut bread pudding kind of scares me… how sweet is this? I am intrigued, though, and certainly would not say not to a plateful. Really.
7.
Nancie McDermott | October 15, 2011 at 2:34 pm
It is very very very sweet. But in a good way, for a once-in-a-while treat. Perfect for that occasional potluck, where you want something very tasty that feeds many and takes little time. And not typical of the cookbook, in that it is a book about making doughnuts, by an excellent writer of prose and recipes — this is the “quickster” recipe that helps get the word out that this cool new book is in the world. Check Jess’s blog “Hogwash” — she’s an extraordinary read.
8.
The Duo Dishes | October 13, 2011 at 8:56 pm
Using these homemade donuts would probably fare better than Krispy Kremes…even though Krispy Kremes are soooo good.
It’s the kind of dessert that you can also have for breakfast, and no one will say no to that. Cut up a few slices!
9.
Nancie McDermott | October 15, 2011 at 2:37 pm
Eggs; milk; bread-like entity; yep, that passes the breakfast test. Bacon on the side? Check. But I am sticking to my bowl o’ cereal with bananas routine, and saving the splurges for now-and-then. Leftovers could be breakfast, but is The Duo surprised that there were no leftovers to bring home after the Culinary Historians meeting? None. It must have had historical significance.
10.
Diane | October 15, 2011 at 5:12 am
This looks deadly delicious. Must try.
Diane
11.
Nancie McDermott | October 15, 2011 at 2:39 pm
T’was mighty tasty and popular, Diane. Great little covered-dish take-along on a busy day, and it would actually work fine with most any kind of doughnut, not just Krispy Kreme’s. Being a North Carolina native and having them handy at the grocery store, that’s the way I rolled. I think pumpkin doughnuts would be mighty fine.
12.
Nancie McDermott | October 15, 2011 at 2:39 pm
But I meant to say, yes to delicious, no to “deadly”, unless you made a habit of it. And sweets like this live on my “splurge” list, not my daily-bread routine…