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