Dozen Doughnut Bread Pudding

1. Preheat an oven to 270 degrees. Line a sheet pan with large silicone baking sheet. Spread the doughnut pieces and bake for about 30 minutes, until dry on the outside and semi firm in the center. YOU DON’T WANT TOAST! 😉

2. In a large bowl, whisk 2 cups of cream with milk, egg yolks, whole eggs, almond extract, half of the coconut and condensed milk. Add the doughnut pieces and chocolate chips. Let soak until the doughnuts are softened, about 1 hour; stir every 15 minutes or so.

3. Bring your grill to 350 degrees.

4. Spray light olive oil into a 9-by-13-inch baking dish. Pour the doughnut mixture into the prepared dish and cover with foil. Set the dish in a roasting pan and add enough warm water to the pan to reach halfway up the side of the baking dish. Grill the bread pudding for 30 minutes.

5. Remove the foil, add remaining coconut and grill for about 20 minutes longer, or until the bread pudding is set. (Give it a shake a look for a firm wobble.)

6. If you don’t have a kitchen torch, preheat your oven broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned and coconut is dark brown. DON'T LET THE COCONUT BURN. Let cool for 30 minutes.

Espresso Creme

1. In a medium, chilled metal bowl, whip the remaining cream to strong peaks. Fold in espresso. If it loosens too much, whip until peaky.

2. Serve espresso creme with the warm doughnut pudding, preferably on the side. If you want an extra kick of coffee flavor, lightly sprinkle espresso grounds on the creme.