Chocolate Chunk Glazed Doughnut Bread Pudding

I know that many of us are embarking upon resolutions to eat healthy as we start the new year. So, I do apologize upfront for tempting you with this over-the-top sensation that is Glazed Doughnut Bread Pudding.  But, I just had to shout from the rooftops how aaahh-maaaay-zzzzing this little ditty of a recipe truly is. So, maybe take a deep breath and hear me out?

This is heavenly. This is sinful. Yes, it's both. But, darn it ... it is fabulously worth every calorie.

The most dangerous thing about this recipe? It takes like, only a handful of minutes when it comes to prep time. So, it's almost way too easy to create something this naughty. Again, I am sorry. But, "everything in moderation" really is a great motto to live by when it comes to food indulgences. So, allow that to apply with regards to this decadent recipe, then smile and savor.

Yields 6 - 8 servings.

Vanilla Bean Crème Brûlée

I have requested a kitchen blow torch from my hubby and kids for a good three years for my birthday and Christmas. I adore crème brûlée and always order it if a restaurant offers it while I'm out for dinner. It is seriously my absolute favorite dessert on the planet.

For Mother's Day this year, they finally got me a blow torch so that I could make crème brûlée at home. I had made it many years ago, but had to use my oven broiler to attempt to achieve that crackled sugar top. Frankly, I just always thought that a blow torch would make the process much more fun and me a more legit maker of crème brûlée. (I know - that sounds so corny.)

Crème brûlée, also, happens to be one of my kids' favorite desserts. We usually just order one and share it while we're out to eat, so you can easily conclude that I only get two or three bites. (The moms out there know what I'm talking about.) We were all looking forward to making this dessert at home so that we could each have our own! This recipe yields six individual servings.

The hardest part of the recipe is waiting for the custard to completely chill before topping it with sugar, torching the heck of it and cracking it open with a spoon.