My DH and Brother-in-law started a dutch oven group (d.o.g.). We asked at church who has a dutch oven or is interested in d.o. cooking. We had 8 couples including ourselves who came to our house to cook and share a potluck dinner cooked in d.o.'s. It was a fun evening of trying new dishes and sharing a good time together. It was a hit. Tomorrow is the second meeting of the group. We are cooking in someone else's backyard. My DH is making Dr. Pepper Ribs and I am making KrispyKreme Bread Pudding. You know it has to be good, because it is a Paula Deen recipe. Here's the recipe:
KrispyKreme Bread Pudding with Butter Rum Sauce
2 dozen KrispyKreme donuts
1 (14 oz.) can sweetened condensed milk
2 (4.5 oz) cans fruit cocktail, undrained
2 eggs, beaten
1 (9 oz.) box of raisins
a pinch of salt
1-2 tsps ground Cinnamon
Butter Rum Sauce
1 stick butter
1 lb. confectioners' sugar
Rum, to taste
Preheat oven to 350. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients for pudding, together until donuts have soaked up the liquid as much as possible. Bake for 1 hour until center has jelled.
For the sauce, melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of KrispyKreme Bread Pudding.
Even though we are not drinkers, I do cook with alcohol. In this case however, I will be using rum extract for the sauce. I wouldn't want to be too scandalous ;). I am going to get the donuts today and let them set up overnight. If you have ever eaten a fresh glazed KK, you know a dozen would cube to about 2 tablespoons of donuts by the time you were done. Best to let them get a bit 'aged', first. BTW, I wonder if you can can krispykremes...a girl can always dream.