Tastykake Bread Pudding

Directions

1. 1
   Make the bread pudding: Preheat the oven to 325 degrees F. Scrape the icing off the Krimpets; reserve the icing.
2. 2
   Cut each Krimpet into eighths and toss with the bread cubes in a large bowl.
3. 3
   Whisk the eggs, egg yolks and granulated sugar in a bowl.
4. 4
   Bring the heavy cream to a gentle simmer in a saucepan over medium heat.
5. 5
   Slowly whisk the warm cream into the egg mixture until combined, whisking constantly.
6. 6
   Add the vanilla and reserved Krimpet icing and whisk until smooth.
7. 7
   Pour the egg mixture over the bread mixture and gently stir to coat.
8. 8
   Transfer to a 9-by-13-inch baking dish; bake until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour.
9. 9
   Transfer to a rack and let cool to room temperature.
10. 10
    Meanwhile, make the icing: Bring the brown sugar, butter and scotch to a simmer in a small saucepan over medium heat; cook, stirring, 3 minutes.
11. 11
    Add the heavy cream and vanilla and cook, stirring, until the sugar dissolves, about 2 more minutes.
12. 12
    Remove from the heat and let cool completely.
13. 13
    Transfer the icing mixture to a large bowl.
14. 14
    Add the confectioners' sugar and beat with a mixer until smooth, about 1 minute.
15. 15
    Spread on the bread pudding.
16. 16
    Photograph by Kat Teutsch