Tastykake Bread Pudding
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Heavy Cream2 tsps
Vanilla Extract1.5 cups
Light Brown Sugar (packed)1 cup
Scotch (optional)2 cups
Sugar (confectioners')Directions:
1
Make the bread pudding: Preheat the oven to 325 degrees F
2
Scrape the icing off the Krimpets; reserve the icing
3
Cut each Krimpet into eighths and toss with the bread cubes in a large bowl
4
Whisk the eggs, egg yolks and granulated sugar in a bowl
5
Bring the heavy cream to a gentle simmer in a saucepan over medium heat
6
Slowly whisk the warm cream into the egg mixture until combined, whisking constantly
7
Add the vanilla and reserved Krimpet icing and whisk until smooth
8
Pour the egg mixture over the bread mixture and gently stir to coat
9
Transfer to a 9-by-13-inch baking dish; bake until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour
10
Transfer to a rack and let cool to room temperature
11
Meanwhile, make the icing: Bring the brown sugar, butter and scotch to a simmer in a small saucepan over medium heat; cook, stirring, 3 minutes
12
Add the heavy cream and vanilla and cook, stirring, until the sugar dissolves, about 2 more minutes
13
Remove from the heat and let cool completely
14
Transfer the icing mixture to a large bowl
15
Add the confectioners' sugar and beat with a mixer until smooth, about 1 minute
16
Spread on the bread pudding
17
Photograph by Kat Teutsch