There’s nothing I enjoy more than cooking, especially when it’s something I haven’t made before. So I jumped at the chance to make bread pudding for the Cajun/Creole booth at a multicultural festival at work last week. This was my chance to try out TWO new recipes!
Day One – Paula Deen’s Krispy Kreme Bread Pudding
This yummy recipe is from Paula Deen. I had to drive all the way across town to get to Krispy Kreme donuts, but it was worth the trip.
- 2 dozen Krispy Kreme donuts
- 1 (14-ounce) can (not evaporated)
- 2 (4.5-ounce) cans (undrained)
- 2 eggs, beaten
- 1 (9-ounce) box raisins
- 1 pinch salt
- 1 or 2 teaspoons ground
- 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 bread pudding.
Day Two – New Orleans Bread Pudding
Since I’ve never made bread pudding before this week, I wanted to find a recipe that looked easy to make. I found this Emeril Lagasse recipe on foodnetwork.com. It was as delicious and moist as it was easy.
- 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 4 cups whole milk
- 6 large eggs
- 1- 3/4 cups plus 2 tablespoons light brown sugar
- 4-1/2 teaspoons pure vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins
Preheat the oven to 350 degrees F.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners’ sugar and serve warm with warm Whiskey Sauce.
There is also a recipe for whiskey sauce on the foodnetwork website. Since I was going to be serving this outside at the festival, I chose not to make it.