Bacon, Bourbon and Doughnut Bread Pudding

Valentine’s Day is this Thursday. Is there a guy that you have a crush on and you don’t know how to ask them to be your Valentine? Ladies, I have the solution. Make them a Bacon, Bourbon, and Doughnut Bread Pudding. As a guy, I can tell you that most men out there will find it hard to turn down bacon. Turning down bacon and bourbon is almost impossible. Bacon, Bourbon and Doughnuts in the same dish? That is IMPOSSIBLE to turn down. And hey if he does turn it down, he might not be the right one anyway. Dateless? Have a Singles Awareness Day party with this as the star.

 

A few years ago, I took a stab at a Krispy Kreme Bread Pudding. Sally has taken that original concept and gone two steps further. Bacon and Bourbon have joined the party to make a bread pudding that is irresistible.

Bacon, Bourbon and Doughnut Bread Pudding

Serves 6-8

6 oz. center cut bacon (about 8 strips)

9 (day old) glazed doughnuts

¼ cup dark brown sugar

4 tablespoons butter, divided

2 cups heavy cream

5 large eggs, beaten

½ cup sugar

2 tablespoons bourbon

1 teaspoon. vanilla

1 teaspoon bacon drippings

½ teaspoon salt

¼ teaspoon freshly grated nutmeg

 

Preheat oven to 350 degrees.
Cook bacon, drain on paper towels. Reserve bacon drippings.

Cut each doughnut into 8 to 10 pieces. Put doughnut pieces onto a silicone lined baking sheet. Sprinkle with brown sugar. Top with 3 tablespoons butter cut into small pieces. Bake for 15 minutes. Remove from oven and set aside.

Put cream, eggs, sugar, bourbon, vanilla, bacon drippings, salt and nutmeg into a large bowl.  Stir the cream egg mixture until well blended and cream thickens. About 2 minutes. Chop bacon pieces and add to the cream egg mixture. Stir.

Add the doughnut pieces to the cream egg mixture. Scrape the brown sugar bits off the sheet pan and add to the doughnut cream mixture, Stir well to cover the doughnuts uniformly with the cream egg mixture. Rest the doughnut mixture for 5 minutes.

Grease a casserole dish with the remaining 1 tablespoon butter. Pour the doughnut cream mixture into the casserole dish spreading with a spoon to evenly distribute doughnut pieces throughout the pan. Bake at 350 degrees for 40 to 45 minutes or until a cake tester comes out clean. Let bread pudding cool for 15 minutes. Serve warm or at room temperature.

 

Recipe ©Sally James

Photography© Taylor Mathis