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Bread Pudding with Caramel Sauce

from Melissa Cookston's Smokin' in the Boys' Room
Bread Pudding with Caramel Sauce

2 dozen yeast doughnuts, torn into 1/2-inch pieces
1 (14-ounce) can sweetened condensed milk
1/2 (20-ounce) can apple pie filling
2 large eggs, lightly beaten
1 teaspoon kosher salt
3/4 cup heavy cream
Caramel Sauce:
1 pound (4 sticks) unsalted butter
2 cups packed light brown sugar
1/3 cup heavy cream mirin
This and many other wonderful recipes may be found in
Melissa Cookston's Smokin' in the Boys' Room


We've been making bread pudding out of doughnuts for years at home and at the restaurants.The most important component is a nice light yeast donut. Never use cake style. We started this recipe using Shipley's donuts from near my hometown in Greenville, Mississippi, many years ago, and as many different doughnuts as I've tried, they are still the best for the recipe—airy and light and not too sweet. Luckily, there is a Shipley's just a half mile from our restaurant in Horn Lake, Mississippi, so we still use them today, but your local independent doughnut shop would be just fine too.

Preheat the oven to 350°F.

Place the doughnut pieces in a large mixing bowl and add the condensed milk, apple pie filling, eggs, salt, and the 3/4 cup of cream. Mix thoroughly, then press down on the mixture to form a flat surface. Allow to sit for 20 minutes to let the doughnuts absorb the moisture, then place in a 9 by 13-inch pan and press down to distribute evenly. The pudding should be around 1 1/2 inches thick. Bake for 45 minutes or until golden brown on top.

To make the caramel sauce, melt the butter in a small saucepan over medium heat and add the brown sugar. Continue cooking and bring to a very slight boil, stirring often, until the sugar is fully dissolved. You can taste it to see if the graininess is gone. Add the 1/3 cup of cream and whisk to incorporate.

Spoon the bread pudding into bowls and top with the warm caramel sauce.

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