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I know John’s not the biggest Food Network fan, but Paula Dean and I are soul mates. She fries things, I fry things.   She loves bacon, I buy it in bulk.   She has a southern accent, I can fake a southern accent really well.   However, when she introduced the world to Krispie Kreme bread pudding, she lost me a little. Why? One wrinkly little word:  raisins.  I hate them, can’t stand them, pick them out of muffins and carrot cake, truly can’t stand the little buggers. Her recipe also calls for canned fruit. Omg, what the fart monkey. Whatever, back to me.   Safeway had doughnuts on sale, so what better time to make doughnut bread pudding? I followed my original bread pudding recipe, using cream, milk, eggs, coconut, vanilla, and white and dark chocolate. New to the mix were the doughnuts, replacing the usual challah bread, banana/chocolate cream, and sliced bananas. The beauty of bread pudding is that you can be so creative with it and it’s a great way to use up little things left over, for example the two half eaten bananas I had in my fridge. Such an an breezy dessert or snack.   Just make sure to let the mixture soak up the liquid, otherwise you’ll end up with a crunchy dry crouton bread pudding.

From John:

Just wanted to let everyone know that this will be Varta’s last post on Epic Portions.  She is starting her own blog at http://vartamelon.blogspot.com/.  Make sure you add her to your daily blog readings.  Thanks very much to Varta for all the great posts!