What did we do before Mint Twists came on the market? We tried crushing our own candy canes or peppermints, of course. And if you’re like me, you always made a mess of things. But now that you can find bags of the already-crushed candies in the aisle near the chocolate chips, you can make you’re own treats — and not just at Christmas.
This dish came about when life handed me more doughnuts than I could eat. At a recent office meeting, very few people touched the two dozen Krispy Kremes that someone had brought. Leftovers included a healthy mix of regular glazed and chocolate-glazed, which had me thinking about bread pudding.
But what would make it more holiday friendly? Chocolate and peppermint, of course. I’m obsessed with dark chocolate-coated peppermint bark, so it only seemed right to add it to the mix, especially when some of the doughnuts already had a little chocolate on them.
Enjoy this at your next holiday brunch with hot chocolate, egg nog or even an Irish coffee on the side.
Chocolate Candy Cane Doughnut Bread Pudding
10 to 12 stale doughnuts, with regular glaze or chocolate glaze
3 large eggs
3/4 cup whole milk
1 1/2 cups heavy cream
1 tablespoon vanilla
1/2 teaspoon salt
1 cup chocolate chips, preferably dark chocolate
1/4 cup crushed candy canes or Mint Twists, or to taste
Hard Sauce (optional)
Cut or tear the doughnuts in small pieces. I use a pair of kitchen scissors. Spread out in a 9-by-13-inch dish. Set aside.
In a bowl, beat the eggs slightly. Add milk, heavy cream, vanilla and salt, stirring until thoroughly mixed. Pour over the doughnut pieces. Let sit for at least 10 minutes.
While the doughnut slices are soaking, heat the oven to 350 degrees.
Sprinkle the chocolate chips over the doughnut slices and stir once or twice to make sure all everything is moist.
Shortly before you put the dish into the oven, sprinkle the crushed candy canes over the top to taste.
Bake for 30 minutes. Check to see if everything has a come together. You may need to bake up to five minutes more. If you do, turn the oven off and let it sit in there.
Serve warm. Top with Hard Sauce, if desired.
Makes 12-16 servings.
From John Griffin
This is a variation of Pioneer Woman Ree Drummond’s recipe.
8 tablespoons (1 stick) butter, at room temperature
1 1/2 cups powdered sugar
2 tablespoons Godiva Chocolate Liqueur, Kahlua Peppermint Mocha or whiskey, or to taste
In your mixer, whip the butter for a couple of minutes at medium speed. Add the sugar slowly and scrape down the sizes so everything is thoroughly incorporated. Then add the liquor and mix for a minute or two more. Use at room temperature. (If you make this in advance, refrigerate until about an hour before it’s needed. Take it out, so it can warm up.)
Makes about 2 1/2 cups sauce.
Adapted from Ree Drummond