At many cookoffs, there are tables of glazed doughnuts for the judges and cooks.
Once they become stale,they are about as worthless as day old French bread.
New Orleans chefs,in particular,resorted to making a delicious bread pudding.
Bill Nicholson,a chef with bbq promoter,Arlie Bragg,decided to use these cookoff doughnuts the same way.
Bill shared his recipe with Paula Deen,for her show on the food channel.
Paula made a couple adaptations,as Bill used Jack Black for his whiskey sauce.
Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce Recipe courtesy Paula Deen
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour
Yield: about 12 servings
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (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.