1 dozen Krispy Kreme doughnuts, each cut into 8 pieces
2 cups half-and-half
4 large eggs
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
Vanilla Ice Cream, optional
Bourbon Butter Sauce
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Bourbon
1/4 teaspoon kosher salt
Directions
Preheat oven to 325°F. Lightly butter a glass or enamel-coated 11×7-inch baking dish. Place doughnut pieces in baking dish.
Whisk together half-and-half, eggs, sugar, salt, and vanilla in a medium bowl until well combined. Pour mixture over doughnuts in baking dish; let sit 1 hour.
Place baking dish inside of a metal 9×13 baking dish. Fill 9×13 dish with water, allowing water to come halfway up the sides of the 11×7 dish, creating a water bath. Place water bath in preheated oven and bake 40-43 minutes, or until custard is just set. Remove from oven and let cool in water bath until just cool enough to handle, about 30 minutes. Remove 11×7 dish from water bath to scoop and serve.
Butter Bourbon Sauce: Stir together sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Cook, stirring constantly, over medium until sugar dissolves, about 2 minutes. Increase heat to medium high and cook, occasionally brushing sides of saucepan with a wet pastry brush, until mixture darkens to a deep amber color, about 6-7 minutes. Remove from heat and pour in cream (mixture will bubble vigorously); stir in butter, bourbon, and salt until well combined. Let cool 5 minutes, then spoon sauce over Krispy Kreme Bread Pudding and vanilla ice cream, if desired.
