"Okay Ya'll, This Recipe Is So Good It'll Bring Tears To Ya Eyes." (said in my best Paula Deen accent).

So yesterday was National Donut Day and as much as I trumped it up on my

Facebook page, alas, I did not indulge.

Honey, I'm makin' up for that this weekend....

I have actually found recipes using Krispy Kreme donuts --

WHAT????

Yes -- recipes actually incorporating Krispy Kreme donuts in the mix 

(I will admit, I've dreamed of such a thing, but never knew it 

actually existed!).

Here are just a few of the sites I found dedicated to baking with Krispy Kreme donuts:

KRISPY KREME.COM RECIPES

FOODNETWORK

(for the FoodNetwork link, you can uncover more recipes for KK donuts by doing a search within their website)

This weekend my first attempt is going to be Krispy Kreme Donut Bread Pudding:

* 24 Krispy Kreme glazed donuts, cut into cubes.

* One can of condensed (not evaporated) milk.

* Two 8.5-ounce cans of peaches in heavy syrup.

(there are versions of this recipe that call for cans of fruit cocktail/juice).

* Dash of salt.

* Three eggs, beaten.

* Two teaspoons of ground cinnamon. 

*Raisins, pecans - optional.

Preheat oven to 350 degrees. ...

Put the donut cubes into a large bowl, then cover with the remaining ingredients. Let it sit for a few minutes, then stir until the donuts have soaked up most of the liquids. 

Pour the mixture into a 13x9x2 baking dish and spread evenly. Cook for one hour, or until the center congeals. 

BUTTER RUM SAUCE:

With about 15 minutes left in the baking time,  make the butter rum sauce:

* Melt two sticks of butter in a saucepan.

* Slowly add the entire contents of a 1-pound bag of confectioner's sugar, stirring it into the melted butter.

* Add rum or vanilla flavor to taste, and heat as needed to get a sauce-like consistency

Remove the bread pudding from the oven and let it cool a bit. Cut into squares, and top each with the butter rum sauce.

_________________________________________________________

If I'm successful with the bread pudding, this just may prove to be the "gateway drug" propelling me on to

Krispy Kreme Chocolate Donut Cake and

Krispy Kreme Donut Cheesecake....and others.

Stay tuned.   :)

FOR THE RECORD...

I will NOT be attempting ANYTHING even closely resembling this nastiness:

(my apologies to anyone who does indeed like this)

Oh sure... looks "okay" in the photo above, but in actual execution, LOOK AT THIS:

DISGUSTING!  (Note how I chose to make these two
pictures significantly smaller -- no need to see more of this than ncessary....)

So, NO DOUNT BURGERS for this girl!

(Queasy just looking at these pics!)

I'm excited to get started on the bread pudding recipe and if turns out good, I may share it with my Bible study class Sunday morning.  

Since these recipes have been described as 

"diabetic KRYPTONITE", if you don't hear from me in a few

days, somebody check on me, okay?  

:)

Let me know if you decide to try the bread pudding recipe or any others

from the links above.

This could get interesting!!

**SEE BELOW MY SIGNATURE FOR TWO MORE RECIPES!)

Enjoy your weekend, ya'll!   ;)

  

Krispy Kreme Chocolate Fudge Cake Unbuckled

Yield: 8 servings

Preparation: 5 minutes

Cook: 15 minutes

Refrigerate: 30 minutes

Ingredients: 

8 Krispy Kreme Chocolate Fudge Cake doughnuts featuring Hershey’s® cocoa, quartered

1 (16-ounce) package fresh or frozen strawberries, sliced and divided

4 tablespoons water

⅓ cup sugar

4½ teaspoons lemon juice

1 (8-ounce) package softened cream cheese

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) container frozen nondairy whipped topping, thawed

Directions: 

1. In a 13 x 9 x 2 inch pan, arrange Chocolate Fudge Cake doughnut pieces in a single layer. This should fit snuggly but should not be crowded or smashed together. 

2. Reserve half (8 oz) of the sliced strawberries for garnish. 

3. In a small saucepan, combine 4 oz of the sliced strawberries, water, sugar and 2½ teaspoons lemon juice. Cook over medium heat for 10 minutes. Add remaining 4 oz of strawberries and cook for 5 minutes more, stirring frequently. Let cool.

4. Beat cream cheese in a bowl at medium speed with an electric mixer until smooth. Add condensed milk and remaining 2 teaspoons lemon juice; mix until combined and smooth. 

5. Then, fold in thawed whipped topping into the cream cheese mixture, and set aside.

6. Pour cooled strawberry mixture over doughnut pieces. Spread the cream cheese mixture over the strawberries and doughnuts. 

7. Garnish with reserved strawberries.

8. Refrigerate for at least 30 minutes before serving.

Krispy Kreme Cheesecake

Yield: 1 (9-inch) cheesecake

Preparation: 10 minutes

Bake: 50 minutes

Cool: 2 hours

Refrigerate: 2 hours

Ingredients: 

6 Krispy Kreme Chocolate Fudge Cake doughnut featuring Hershey’s® cocoa, crumbled and divided

¼ cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup plus 2 tablespoons sugar

¼ teaspoon salt

4 egg yolks, divided

1 egg

2 tablespoons whipping cream

1 teaspoon cornstarch

¾ teaspoon vanilla extract

¼ teaspoon lemon extract

Directions: 

1. Preheat oven to 350°F.

2. In a work bowl, combine 2/3 of the Chocolate Fudge Cake doughnut crumbs with melted butter and press firmly into the bottom of 9-inch springform pan; set aside.

3. In a medium bowl, combine the cream cheese, sugar and salt and beat with an electric mixer at medium speed until smooth. Then, beat in the egg yolks and egg, one at a time until just combined. 

4. Add the cornstarch, vanilla and lemon extract, and whipping cream and beat until mixture is well combined and smooth.

5. Pour batter into prepared pan with doughnut crumbs crust, and sprinkle with remaining Chocolate Fudge Cake doughnut crumbles. 

6. Bake for 50 minutes. The center may be soft but will firm up when chilled. Do not overbake. 

7. Cool cheesecake on a wire rack for 2 hours, then refrigerate for at least 2 hours before serving.