This is delicious and you can make it at home. I came across the recipe on Leite’s Culinaria, which is a food-and-cooking destination which I recommend to you with enthusiasm and pleasure. There you’ll find excellent writing, superb and varied recipes, gorgeous photographs, opinions, ideas, and all-around food fun. My friend Jess Thomson has written a new book for fall: “Hand-Forged Doughnuts: Secrets and Recipes for the Home Cook”, based on the delectable creations at Top Pot Doughnuts in Seattle, where Jess resides, cooks, and writes. I was headed out to the first regular meeting of a new local organization, Culinary Historians of Piedmont North Carolina, and the photo drew me in while the simple-to-make recipe called out, “This will work!” I was off to the grocery store to grab a box of Krispy Kreme doughnuts, milk, and eggs. The pudding was simple, speedy, and super-loved by one and all. Served many people due to its rich goodness.
Jess’s writing and recipes on her blog, “Hogwash”, are better than the doughnut bread pudding, and you can sign up to get her posts in your e-mail inbox, as I do. Here are links which you can paste into your browser, in order to find the recipe, Jess’s blog post about the book, and info about Top Pot Doughnuts in Seattle, and where to buy the book. Keep it sweet, now….
For the Doughnut Bread Pudding recipe, visit Leite’s Culinaria, at this address:
For a behind-the-scenes, typically brilliant, witty, fascinating essay by Jess Thomson, author of the doughnut book, go to her blog, “Hogwash”, at this address:
For info on Jess Thomson’s mighty-fine doughnut cookbook, “Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker”, and the bakery behind the book, visit Top Pot Doughnuts’ website, at this address: