Bill Nicholson’s Krispy Kreme Bread Pudding

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Bill Nicholson’s Krispy Kreme Bread Pudding Bill Nicholson’s Krispy Kreme Bread Pudding Recipe Courtesy of

This sinfully sweet dessert feeds a crowd.

Servings: 20-24 servings
Prep Time: 45 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

1   pinch salt
1   9 ounce box raisins
2   Eggs, beaten
2   4.5-oz cans fruit cocktail (undrained)
1   14-oz can Sweetened Condensed Milk (not evaporated)
2 dozen Krispy Kreme Donuts
1 or 2 teaspoon cinnamon

Butter Rum Sauce:
1 stick butter
1 pound box confectioner’s sugar
Rum to taste





Cube donuts into a large bowl.  Pour other ingredients on top of donuts and let soak for a few minutes.  Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake at 350 degrees for about an hour until center has jelled.  Top with Butter Rum Sauce.

Butter Rum Sauce:

Melt butter and slowly stir in confectioner’s sugar.  Add Rum and heat until bubbly.  Pour over each serving of Krispy Kreme Bread Pudding.

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Reader Comments:


I made this a year ago.ive always loved bread pudding but this is the best and sooo sweet

By mary mcshane on January 08, 2014


I can wait to tell you my experience when I fix it I been thinking about it now I am getting ready to try myself Mrs . Dean I miss you on t.v but I still have you in memory and when I come to Georgia in the summer I want to stop by one of your establishment to meet you I love you Paula

By Tremain on November 14, 2013


Made this AGAIN for 4th of July party - Favorite of EVERYONE!

By Beth Lowran on July 04, 2013


Love your show and recipes.

By Karin Venter on April 20, 2013


This sounds so yummy. I want to make it for Thanksgiving at my parent's house but my father is allergic to raisins. Can I simply omit them?

By Cassie on November 11, 2012


Could not find 4.5 ounce cans of the fruit cocktail. Used an 11 ounce can instead and it was still dry after baking for 1 hour. Not sure what I did wrong. If anything, it should have been over moist because I used 2 more ounces of fruit cocktail than the recipe called for. It also seemed like 2 dozen doughnuts was too many. Maybe someone can shed some light on what I may have done wrong. I followed the recipe to the "T" except for the fruit cocktail portion. Any suggestions would be appreciated. It did taste good, but was a little dry.

By Robert Love on October 14, 2012


how much rum do i use?

By amanda on July 04, 2012


you mention rum BUT omitted the amount

By carol on May 01, 2012


how much juice is in a can of 4.5 oz of fruit cocktail????????

By laura avritt on April 25, 2012


Brandon is a very talented young man. It always does me good to see a "local" fellow do well. My cousin Sara Nelson was certainly a wonderful mentor to him. I can actually see some of her inspiration in some of his work. Keep up the beautiful work!

By Vicki Crain on April 19, 2012


I was making your KK bread pudding and you dont say what size pan to bake it in or if the pan needs buttered? Love you and your show and your cookbooks!!

By Barb Day on March 08, 2012


wow looks good for a weekend i well try making it

By alia on March 06, 2012


Big Lots carried many of your baking products for awhile and they suddenly disappeared. Is there any place in north east Ohio that sells your products?

By Ellen Jeffery on March 06, 2012


Paula made this bread puding for the 1st time for a bllock party and then for a large family get together, needless to say their was not one morsel to save. It is now one of my favorites. Thank you. June

By June Esposito on March 04, 2012


Looks good but recipe doesn't say what size casserole / baking dish to use.

By Jan on January 22, 2012


I love your recipe it is amazing

By Anonymous on December 19, 2011


I haven't tried this yet, but my daughter in Richmond, VA called and said it was the best thing she's tried as far back as she could remember. Looked it up and am fixing it tonight!

By Anne on November 25, 2011


This was delicious, yummy! I used Kroger tropical fruit cocktail it

By veronicawrig62 on September 27, 2011


Hey Shannon! The rum if added to taste. I would start with 1 teaspoon and go up from there. Personally, I like pungent rum flavor in my sauce, so I add 1 tablespoon of a dark rum. Happy Baking!

By Libbie Summers, Senior Food Editor on July 04, 2011


How much rum in the butter rum sauce? It doesn't state...

By Shannon on June 16, 2011

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