who likes it and how do you make yours??

Great stuff that... make it with lots of whiskey!

Love it. will have to find you my recipe.

Did somebody say whiskey?

This is the most awesome bread pudding recipe known to man! You can
substitute an equal amount of any day old bread for the donuts but the
donuts just make so heavenly, lol!

Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce
Recipe courtesy Paula Deen


2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit ****tail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees-F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts
and let soak for a few minutes. Mix all ingredients together until
donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum
Sauce.


Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat
until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

yum -yum!

New Orlean's Bread pudding

1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon

3 Tbsp unsalted butter, melted

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Crush with hands until
well mixed and all the milk is absorbed. In a separate bowl, beat eggs,
sugar, vanilla, and spices together. Gently stir into the bread mixture.
Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom
and the sides of the pan well with the butter. Pour in the bread mix and
bake at 350°F for 35-45 minutes, until set. The pudding is done when the
edges start getting a bit brown and pull away from the edge of the pan.
Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best
fresh and eaten the day it is made. Makes 8-10 servings.


Bourbon Sauce

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well.
Cook over low heat, stirring constantly, until mixture thickens. Whisk
in bourbon to taste. Remove from heat and let cool. Whisk before
serving. The sauce should be soft, creamy, and smooth.

yum...that sound good!