A while back, I was tweeted, (@thefoodmaven) by Tommy, (@tdbrinson) our music man at church. He, being a fellow foodie, requested a bread pudding made out of Krispy Kreme doughnuts. Crazy idea? Um, heck yeah... Crazy good!
The next day, at work, we tossed around ideas until we came up with incorporating jelly, just like the KK raspberry-filled, jelly doughnuts. I felt like I was on an episode of Chopped or Throwdown! A challenge had been issued.
I topped it with a little whipped cream and passed it out to the church staff... a nice afternoon snack. Someone remarked that they could not believe I had made it as a result of a twitter challenge. But hey, why not? I have another crazy friend who made campfire s'mores out of leftover Marshmallow Peeps.
Creative ideas, crazy foodie friends and good clean fun... (except for that dab of jelly in the corner of your mouth.) I couldn't ask for much more! Here's what I did:
2 dozen old glazed doughnuts, torn into chunks
2 c. milk
1 tsp. vanilla
pinch of salt
1 can mixed berry pie filling
1/2 of a small jar of seedless, raspberry jelly
Heat oven to 350 degrees. Spray a large baking dish or pan, the deeper the better. In a large mixing bowl, beat eggs, milk,vanilla and salt. Tear up doughnuts into the egg mixtrue. Let it soak up the custard for about 10 minutes. Pour into prepared baking dish. Spoon jelly filling throughout... in, under, around and though. Make sure to get it everywhere!
Bake for about 45 minutes or until the bread pudding is set, not wiggly. It should be brown and crispy on the top. Serve piping-hot, right out of the oven or let it cool a bit. Top with whipped cream or vanilla ice cream.
Don't forget to turn on the Hot Doughnuts NOW sign!
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