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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.

All stirred up and ready for the oven..

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:

About the Author
Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native,and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.
  1. frugalfeeding Reply

    Great idea! Thanks for sharing.

    • Nancie McDermott Reply

      So glad this catches your fancy. Ideally one uses left-over doughnuts, but I’m here to testify that even with freshly-made ones, it worked wonderfully, and speedy quick. Serves lots of people, even though it’s one loaf pan, cause it’s luscious, that’s why. Happy cooking to you.

  2. Karriann Graf Reply

    Oh boy, no wonder I don’t buy donuts! When I buy them I have to eat them! This looks yummy Nancie!

    • Nancie McDermott Reply

      Many thanks, Kariann, it was extremely delicious and crowd-pleasing, while being extremely delicious to make. For that once-in-a-while sure-thing party dish, it’s ideal.

  3. Karriann Graf Reply

    Wow! This foods looks tasty! :))

  4. Jamie Reply

    I would love the cookbook and recipes to make my own fabulous donuts (this from a donut freak) but Krispy Kreme donut bread pudding kind of scares me… how sweet is this? I am intrigued, though, and certainly would not say not to a plateful. Really.

    • Nancie McDermott Reply

      It is very very very sweet. But in a good way, for a once-in-a-while treat. Perfect for that occasional potluck, where you want something very tasty that feeds many and takes little time. And not typical of the cookbook, in that it is a book about making doughnuts, by an excellent writer of prose and recipes — this is the “quickster” recipe that helps get the word out that this cool new book is in the world. Check Jess’s blog “Hogwash” — she’s an extraordinary read.

  5. The Duo Dishes Reply

    Using these homemade donuts would probably fare better than Krispy Kremes…even though Krispy Kremes are soooo good. πŸ™‚ It’s the kind of dessert that you can also have for breakfast, and no one will say no to that. Cut up a few slices!

    • Nancie McDermott Reply

      Eggs; milk; bread-like entity; yep, that passes the breakfast test. Bacon on the side? Check. But I am sticking to my bowl o’ cereal with bananas routine, and saving the splurges for now-and-then. Leftovers could be breakfast, but is The Duo surprised that there were no leftovers to bring home after the Culinary Historians meeting? None. It must have had historical significance.

  6. Diane Reply

    This looks deadly delicious. Must try.

    • Nancie McDermott Reply

      T’was mighty tasty and popular, Diane. Great little covered-dish take-along on a busy day, and it would actually work fine with most any kind of doughnut, not just Krispy Kreme’s. Being a North Carolina native and having them handy at the grocery store, that’s the way I rolled. I think pumpkin doughnuts would be mighty fine.

      • Nancie McDermott Reply

        But I meant to say, yes to delicious, no to “deadly”, unless you made a habit of it. And sweets like this live on my “splurge” list, not my daily-bread routine… πŸ™‚

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