Peach–Krispy Kreme Bread Pudding
Savannah Red at Charlotte Marriott City Center Charlotte, NC
For this playful riff on bread pudding, Southern chefs Jason Gray and Jean-Pierre Marechal use delicious, juicy peaches and sweet, airy Krispy Kreme Doughnuts.
- 2 peaches, peeled and sliced
- 1/4 cup brown sugar
- 1 1/2 ounces Southern Comfort
- 1 1/2 ounces bourbon
- 2 1/2 teaspoons vanilla extract
- 1 dozen Krispy Kreme Doughnuts
- 3/4 cup heavy cream
- 2 eggs, lightly beaten
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
Preheat oven to 350ºF.
In a large skillet, bring the peaches, brown sugar, Southern Comfort, bourbon, and vanilla to a simmer. Lower the heat and simmer for about 5 minutes, until the liquid turns into a thick syrup.
Cut doughnuts into 1-inch pieces and place in a large mixing bowl. Add the cream and eggs and let soak for 5 to 10 minutes. Add the peaches, sugar, cinnamon, and allspice. Using a spoon, break up the mixture so that half of the doughnuts are smooth and half remain chunky. The mixture should be thick.
Grease a 9 x 13-inch pan and fill with the doughnut mixture. Press down to remove any air pockets. Cover the pan with aluminum foil and place on a sheet tray. Fill the tray with water to come half way up the pan. Bake for 50 minutes, until the pudding is golden. Serve warm.