Query: Krispy Kreme bread pudding recipe

A

Aalyh.

New member
Paula Deen passed along this recipe, which uses donuts instead of
bread. I won't put it here, because it's easy enough to Google, but
I'm hoping someone who reads this has actually made it.

Several online version of this recipe--including Deen's at the Food
Network--call for two 4.5-ounce cans of fruit cocktail, and of course
there's no such thing. Anybody know what the correct amount is?
 
On Sat, 26 Mar 2011 06:19:17 -0700 (PDT), J
wrote:



The single-serve, pull-top cans are now 4 oz. They may have been 4.5
oz in the past, but now the "50 calorie" part is what gets pushed as
an attribute to consumers.

Boron
 
"J" wrote in message
news:[email protected]...


What do you mean there's no such thing as canned fruit cocktail? Have you
*looked*?! It's a blend of fruits cut pieces of fruit. Used to be sold
exclusively in heavy syrup but in the last 20 years they started packing it
in juice. Del Monte is one brand right off the top of my head.

And no, sorry, I have no idea what amounts because I don't pay much
attention to Paula Deen or the Food Network.

Jill
 
On Mar 26, 12:01?pm, "jmcquown" wrote:

omg are you really that stupid Jill? Did you fail reading
comprehension? or are you just all liquored up today and feeling extra
bitchy and argumentative?
Of course fruit cocktail exists, you moron! They were referring to the
size of the cans that is called for in the recipe!

at any rate, I doubt an exact measurement of fruit cocktail is
critical. If you can get close to 9 oz (give or take an oz) I'm sure
you'll be fine. I haven't read the recipe but it would seem
(intuitively. You remember what that is, Jill, don't you? THINKING
SOMETHING THROUGH before saying something that makes you look like a
complete idiot) that the fruit is really more of a secondary player.
The balance between bread/donuts whatever and the custard ingredients
need to be precise. Losing an oz of canned fruit isn't going to ruin
the recipe.

It's not the sort of thing I would make anyway--canned fruit cocktail,
and stale donuts? not my taste. But I'm certain if one would enjoy
such a thing, Paula's recipe for it would be the one to make. When it
comes to desserts, butter and cream are what makes it good, and she
uses more than her share of both!!
 
In article ,
"jmcquown" wrote:


4.5 ounce cans of it, not fruit cocktail. Sheesh! Touchy lately?

As for those smaller cans my husband says he's seen lunchbox sized
ones. Maybe look for/ask for those?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Sat, 26 Mar 2011 06:19:17 -0700 (PDT), J
wrote:


Not me. There are very few Paula Deen recipes that sound like
something I'd want to try and that's one of them.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...

I actually tried one of her recipes for fudge. Dismally failed as it was
written. Luckily I have made enough candy in my life that I was able to get
an edible product out of it.
 
On Sat, 26 Mar 2011 12:01:26 -0400, "jmcquown"
wrote:


Seems Jay was asking about the amount; 4.5 oz cans? I've never bought
any canned fruits/veggies in those tiny cans but I'd think they're 8
ounces. I'm no math major but two 4.5 ounce tins equal 9 ounces...
seems to me one of the next size up tins would do the trick... I have
a 15 ounce tin of Walmart fruit cocktail with extra cherries... if a
wee bit too much be generous, or cook's treat.
 
On 3/26/2011 1:10 PM, sf wrote:

I agree. If I ate what Paula Deen cooks, I'd be as fluffy as Paula Deen
and I value my life and my health too much to experiment with her
cuisine. I did find her entertaining for a while, but the gratuitous
"y'all's" got too annoying/cloying.

In her early Food Network Life, she had some interesting Low Country
recipes.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
"Brooklyn1" wrote in message
news:[email protected]...


Ah, it was the *size* he was complaining about? Thanks for the
clarification. Seems to me they make individual snack-pack size cans. I
have no idea what size they are, though.

Jill
 
On Sat, 26 Mar 2011 14:18:13 -0500, Janet Wilder
wrote:


I know, I can't stand that either! Mainly I just have her on as
background noise and don't hesitate to flip the channel. There are
maybe two of her recipes that I've made. One is the cinnamon roll
recipe, a definite keeper (but not meant for more than once a year)
and the other one has completely slipped my mind.

Searching recipes... looks like I've made her Grilled Peach salad or a
variation and her Almond Chicken Salad is one to try... I have quite a
few saved recipes that won't kill you, but think of Paula and you
think about butter and other fats first.

Was that around the time that Justin Wilson was on PBS? My city
wasn't even wired for cable at that point.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 26, 3:18?pm, Janet Wilder wrote:


I haven't even mentioned the butter rum sauce that goes with the bread
pudding! This is not something I plan to make on a regular
basis, but as a treat for a group occasion. All the other specified
ingredients were right there on the supermarket shelf--that's why I
suspect this is a mistake.
 
"J" wrote in message
news:[email protected]...

Paula Deen passed along this recipe, which uses donuts instead of
bread. I won't put it here, because it's easy enough to Google, but
I'm hoping someone who reads this has actually made it.

Several online version of this recipe--including Deen's at the Food
Network--call for two 4.5-ounce cans of fruit cocktail, and of course
there's no such thing. Anybody know what the correct amount is?


I made it one Thanksgiving because my daughter in law likes bread pudding
and wanted to try it. There were lots of other desserts too. It was good. I
don't care much for donuts or bread pudding `but she liked it.
 
On Sat, 26 Mar 2011 15:05:45 -0700 (PDT), J
wrote:


Will you please post your recipe for rum butter sauce?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 28, 1:23?am, sf wrote:


It's not mine, it comes with the other recipe:

Butter Rum Sauce:

1 stick butter

1 pound box confectioners' sugar

Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and
heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding
 
On Mar 26, 5:05?pm, J wrote:

If you want killer bread pudding, you should make the Commander's
Palace recipe with their whiskey sauce. It is truly to die for.

N.
 
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