Good morning, and welcome to Wednesday! It’s officially Spring now (okay, well, yesterday was the first day!), but it really feels like Summer! Did we skip Winter and Spring this year? It’s also my dad’s birthday today! Happy Birthday, Dad!
Anyway, after 10 weeks of bread pudding you’d think I’d be sick of the stuff, but here I am, talking about it yet again. I’m still gathering my thoughts and narrowing down my choices for the top 3. The recap, along with my choices, will be on the blog next week. Watch this space!
In the meanwhile, I thought I’d try my hand at making my favorite dessert of all time.
I stumbled upon this recipe for Doughnut Bread Pudding, and I felt like it would be a winner.
I gathered my ingredients:
Powdered sugar, granulated sugar, eggs, milk (I used vanilla soymilk), rum, cinnamon, vanilla extract, heavy whipping cream, cooking spray (for the pan),
And doughnuts, of course!
Krispy Kreme doughnuts. My favorite!
There’s something about the airy lightness of these doughnuts that puts a huge smile on my face. They literally melt in your mouth! I’ve been known to eat half a dozen in one sitting. Oink.
Of course, I try to eat local whenever I can, but when it comes to doughnuts, I must give in to the corporate machine. Give me my Krispy Kreme!
Anyway, the recipe is pretty straightforward. After preheating my oven to 350 degrees, I tore the doughnuts into 1-inch pieces and put them in a greased 9×5 inch pan.
Then I whisked my eggs, rum, cinnamon, granulated sugar, vanilla, milk, and cream in a bowl.
There’s really no way to take an attractive picture of ingredients in a bowl. Trust me, I tried.
After everything was combined, I poured the mixture over the doughnuts, making sure all of the pieces were soaked in the liquid.
Soak baby, soak!
This is where I started to wonder if this recipe was going to turn out. Look at all of that liquid! I started to wonder if this bread pudding was going to be of the custard-y variety. You all know that I hate custard-like bread pudding. But I pressed on anyway.
I threw this in the oven for about an hour. The recipe said to leave it in for 45 to 50 minutes, but after 50 minutes, it was still a bit jiggly.
This is what it looked like after an hour.
Bad photo quality aside, it really didn’t look too terrible. It was still a little bit jiggly, but I figured that once it cooled, it would solidify a bit.
While my bread pudding cooled, I worked on making the icing. This part was super easy! I mixed powdered sugar, vanilla extract, and a bit of hot water in a bowl, and it made a sweet glaze. I drizzled this over the top.
Here’s the part of the post where you imagine a slice of this on a plate. My camera ate my picture, so just use your imagination.
The verdict? No bueno. Just as I suspected, the bread pudding was too custard-y for my tastes. The flavor was great, but it was super soggy.
I followed the recipe to a T, so I’m just going to assume that some people like jiggly bread pudding and leave it at that. I’m very picky when it comes to this dessert!
I think I’ll just leave bread pudding to the pros from now on. Remember the last time I made bread pudding? It was almost two years ago, but I remember it like it was yesterday.
It was good hot out of the oven, but the next day? Bad! With a capital B.
I hope you enjoyed my embarrassing foray into the kitchen! Next week, I’ll do a rundown of the 10 spots I hit for the Bread Pudding Challenge, and I’ll narrow it down to the top 3! See you then.