Recipes Krispy Kreme Bread Pudding with Espresso Whipped Cream 5.0 (1,234) Add your rating & review "This recipe was created over a breakfast of —what else?—Krispy Kremes," says Armstrong. "I was planning the menu for RokBar in Hollywood and trying to come up with a fun, creative dessert." The espresso-infused whipped cream makes a brilliant, and equally decadent, topping. Beautiful Desserts By Govind Armstrong Govind Armstrong Instagram Govid Armstrong is a Los Angles-based chef known for his signature purist style of California cuisine and emphasis on local seasonal ingredients. He has launched many successful restaurant ventures, including 8 Oz. Burger, Post & Beam, and Willie Jean. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Active Time: 30 mins Total Time: 3 hrs 30 mins Yield: 8 to 10 Ingredients 1 1/2 dozen glazed doughnuts, cut into sixths 1 quart heavy cream 2 cups milk 10 large egg yolks 2 large whole eggs 1/2 cup sweetened condensed milk 1/2 cup brewed espresso, chilled Directions Preheat the oven to 250°. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes, until dry on the outside and semifirm in the center. Raise the oven temperature to 350°. In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until the pieces are softened, about 1 hour; stir every 15 minutes. Lightly butter a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer, or until the bread pudding is set. Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes. Meanwhile, in a medium bowl, whip the remaining 2 cups of cream to semisoft peaks. Stir in the espresso. Serve with the warm bread pudding. Rate it Print