bread pudding made with doughnuts

Jen 4, we have plenty of moon pies here in North Carolina. I am sure you can find them all along the southeastern quadrant of the country. It may be indigenous to our area, I don't know. But I know that northerners don't know about them....or they aren't up there.

If you want moon pies you may have to order directly from the manufacturer OR have your grocer get them. Sometimes managers will order special items for you if you agree to buy a certain amount of them...which differs from manager to manager and store to store and area to area...lol What a run on sentence that was.

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My opinion on hamburgers on donuts would be that if you want sugar with your hamburger....then roll your hamburger in sugar. I am still trying to imagine the taste that would generate.

Bread pudding should always be made from bread in my opinion. It's the sauce that goes over it that makes it special.....my opinion.

Aren't moon pies like those generic boxed treats? In my area they have these white boxes that say moon pies on them. If you can get fresh baked ones those have got to be better...our generic ones have some strange substance in them, have no clue, but I bet they would survive a bomb attack like a twinkie!

Croissant Bread Pudding #79915
I make bread pudding only for special occasions. With this recipe, it's a good thing those occasions are few and far between.


From the Barefoot Contessa.
(Not for dieters!
3 extra large eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 plain croissants, preferably stale,sliced horizontally
1 cup raisins

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside.
In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Oh my god, yummy tummy yummy! I so love croissants! Thank you!I am going to make a special occasion up just to cook this!

I'm afraid that moon pies were birthed in scientific laboratories and that strange white substance in the middle is some sort of plastic.

I think that twinkies had to have come from the same lab rex! LOL!

Company dessert of bread pudding------ya gotta be kidding. It's true---I have made a great bread pudding for special odccasions----Cinnamon Raisin with Whisky
Sauce-----------a winner every time and easy to make.

Now, that Whiskey Sauce has got me to thinking on something that I had not thought about for a long, long time. You Texans help me out here now.

Location: Corpus Christie, Texas
Date: circa 1986
Place: Paddle Wheel party boat (which was docked at CC)

If my memory serves me correctly they had a HUGE buffet. The boat was a near world famous floating restaurant that had a bread pudding they served with a "Rum Sauce" that was to absolutely DIE FOR!. I could eat the sauce all by itself it was that darn tootin' good.

Anyway, I had the opportunity to partake of this wonderful delicacy but once and when I tried to inquire as to the ingredients of the Rum Sauce they told me "Nay, for it is a restaurant secret". Foiled again at trying to get the vital information.

So if anyone knows of which I speak and knows in fact what went into that wonderful nectar that accompanied the bread pudding...please do share it with us for it is magnificent!

(A little over the top...but what the hell)

Rex, my boy, I am sure that if you used rum instead of whiskey in the whiskey
sauce I make no one would say a harsh word. They would be busy licking their chops !!!!
Here it is
5 egg yolks, add 1/2 cup sugar and beat with a mixer until pale yellow------
mix in the booze (which ever you want or have) I use Irish whiskey if available.
Cook in the top of a double boiler until the mix is thick and creamy-----poured over the cinnamon/raisen pudding makes it absolutely sinful. I have never had a complaint, even from the local clergy.

You know mariner, I think that would be just the ticket. I had never given it much thought since there was such a significant difference in taste between the rum and whiskey. But I am willing to bet both would yield wonderful results in their own respects.