Krispy Kreme Bread Pudding with Jack Daniel's-Raisin Sauce
- 2½ cups milk
- 3 large eggs
- 1/3 cup raw or granulated sugar
- ¼ cup Jack Daniel’s Tennessee whiskey, dark rum, or brandy
- ½ teaspoon ground cinnamon
- ÂĽ teaspoon freshly grated nutmeg
- ÂĽ teaspoon salt
- 6 dry honey-glazed Krispy Kreme doughnuts, broken into 1-inch pieces (about 7 cups)
- Jack Daniel’s–Raisin Sauce
Instructions:
This pudding puffs majestically as it bakes, hence the need for a 2½-quart baking dish. Rush it to the table just as you would a soufflé.
- Preheat the oven to 350° F. Thoroughly butter a 2½-quart soufflé dish or straightsided casserole and set aside.
- Whisk the milk, eggs, sugar, whiskey, cinnamon, nutmeg, and salt in a large bowl until well combined. Add the doughnuts, toss lightly, and let stand for 10 minutes.
- Scoop all into the soufflé dish, spreading to the edge and smoothing the top.
- Slide the soufflé dish onto the middle oven shelf and bake uncovered for 35 to 40 minutes or until puffed, lightly browned, and set like custard.
- Serve at once with Jack Daniel’s–Raisin Sauce.