She’s done it again. Just when I thought I was familiar with Southern domestic goddess Paula Deen’s arsenal of deep-fried, bacon-wrapped, sugar-stuffed recipes, she manages to produce another eyebrow-raiser.
Enjoy this video of her putting together a great sandwich. Watching this sends a chill down my spine : O ….
If you don’t give a snit about your waistline or your blood sugar levels, then I suggest trying out this very popular recipe for “Bill Nicholson’sKrispy Kreme Bread Pudding” from Paula Deen’s cookbook. It’s highly recommended by all the Southern folk who love Paula, especially because they love anything deep-fried and caked in sugar down there. I may make this for the holidays for my 7 year old, who is sad to be on an enforced break from Krispy Kreme and DQ. Sorry D, mommy will shower you with sugar soon…
Cube 2 dozen (!) regular glazed Krispy Kreme donuts into a large bowl. Pour in a mixture of 2 beaten eggs, 2 4.5-ounce cans of fruit cocktail (undrained), 1 14-ounce can of sweetened condensed milk, 1 9-ounce box of raisins, 2 teaspoons cinnamon and 1 pinch of salt. Mix all ingredients until donuts have soaked up as much liquid as possible.
Bake at 350 degrees in a pan for about an hour or until center has jelled. Top with butter rum sauce (Melt 1 stick butter, stir in 1 pound box of confectioner’s sugar (!), add rum to taste and heat until bubbly). Pour over each serving of bread pudding. Makes 20-24 servings (!!)… but I suggest halving the recipe… or running a marathon the same night.