(upbeat music) Hey, y’all, have you ever had a leftover dozen of Krispy Kreme Doughnuts? Yeah, me either, but if you do find yourself in that sticky situation, I have the perfect leftover doughnut dessert recipe for you. (joyful music) Krispy Kreme! Thank you. It is not a trip to Krispy Kreme without sneaking a doughnut on car ride home. (upbeat music) I am so excited about getting started on this recipe. The ultimate Kristy Kreme Doughnut bread pudding. I am pumped. We’re gonna use a full dozen of Krispy Kreme Doughnuts. I’m cutting these into bite-sized pieces. I think in the recipe it says cut it into eight pieces, but really if you can bite into it, it’s the perfect size. That’s it, I have all my doughnuts cut into bite-sized pieces. Now I just have to mix up the custard. It’s four eggs. And this is half-and-half. This is a 1/3 cup of sugar. Most bread pudding recipes actually use more sugar than that, but since the doughnuts are covered in sugar you can cut back a little bit in the custard. (giggles) 1/2 teaspoon of salt. And a teaspoon of vanilla. I’m patting these doughnuts down a little bit into the pan, but not too much. ‘Cause you don’t want ’em to be too squished together. Very carefully, I’m going to pour this custard over the doughnuts. You really want the doughnut pieces to soak up all of this custardy goodness. After you pat it down, you wanna make sure there aren’t really big pockets of custard. So just kinda cover ’em up with doughnuts, so you don’t see a lot of custard on the top. You wanna see a lot of doughnut. After this soaks for an hour, you are going to need to make a water bath. When I was writing this recipe I specifically designed it so that it would fit inside of an 11×7 baking dish, so that that dish would fit right inside of a 9×13. You need to fill it up with water. And you really only want the water to come half way up of the 11×7 dish. So I have this at 325, it bakes for 40 minutes, and then we’re gonna take it out of the oven, and we get to eat the bread pudding. (upbeat music) While that is cooling, I’m going to get started on the butter bourbon sauce that we are going to spoon over this bread pudding. The base of the butter bourbon sauce is actually caramel. This is the scariest part of this recipe, and it’s not even scary. If you’ve never made caramel before, this is a good way to get yourself into it. Caramel, y’all, literally is burnt sugar. So you’re gonna cook your sugar until is darkens in color. It starts with a cup of sugar, about three tablespoons of water, corn syrup. Over about medium heat, you wanna whisk all of this together. I’m doing this in a heavy-bottom skillet. You do not wanna do this in a non-stick, and you don’t wanna do this in any skillet that is really lightweight. Also, no cast-iron, this is an enameled cast-iron dish, which works well. If it was just the plain black iron you couldn’t make caramel in it, it would be too sticky and you’d never get it clean. You’ll know when your sugar is dissolved whenever the mixture starts bubbling and becomes clear. And at that point, you can stop whisking, and then let the caramel do its magic. You can see the edges of the caramel starting to turn color, which is normal. You’re looking to have the entire thing almost brown. There will be a little bit of clear spot in the middle. Word to the wise, this stuff is hot. Don’t get it on you. Once it’s almost all the way brown, you want to take it off of the heat. And then stand back, you’re gonna pour in 3/4 cup of cream. And it’s gonna bubble a lot. (caramel sizzles) Ooh yeah, look at that! So I just turned this from caramel to caramel sauce. While it’s still bubbling, you wanna put in butter. I’m using bourbon with this, but you could also do rum. And then, because it’s all the rage these days, salted caramel, so I’m gonna do about a 1/4 teaspoon of salt. And then give it a good stir. Caramel sauce, this is super hot, so let it cool for about five minutes while you serve your bread pudding. (upbeat music) Look how quick and easy this recipe was. I think it’s one of my new favorites in my make-ahead arsenal. If you want more decadent-but-easy recipes like this one, be sure to like, comment, subscribe and share. And if you’re watching on YouTube, click the bell. We’ll see you next time on “Hey Y’all”.