I HAVE BEEN AN ACCESSORY TO AN ABOMINABLE CRIME.
Or, perhaps more appropriately, an abdominal crime.
It began with a call from my daughter in Richmond, asking for advice with a bread pudding recipe. She’s an excellent and innovative cook and I know my way around bread pudding, so I was happy to help. Well, this one is made with Krispy Kreme donuts. I’d never heard of this variant before, but there are several recipes online. Here’s the one my daughter found.
The problem? 18 of those god-awful donuts, plus heavy cream (one quart), milk, condensed milk, and a dozen eggs. And whipped cream topping. Just reading it makes me feel like I’ve gained a pound. It’s a recipe with absolutely no redeeming qualities. There is espresso in the topping, though. I suppose you could use decaf.
A more responsible father would have given her advice designed to thoroughly screw up the result, causing her to trash it and never attempt it again. Unfortunately she has me, who can’t help trying to solve a problem. So I advised her to cut back on the heavy cream and to pre-bake the donuts to get them dry like stale bread. The result was by her account a smashing success. So good, that her friend and baking companion expressed her satisfaction on Facebook in obscene terms.
I felt so guilty that I made myself run 12 miles on Saturday morning without any breakfast. (Well, not on purpose. I just didn’t feel like eating before the run.)
In related news, there’s quite a debate out there on whether running on an empty stomach has any benefits – other than the normal benefits of running, that is. I’ve done long training runs both ways and not usually felt any difference. For races, on the other hand, I always make myself eat something beforehand. For short races, I want the energy to be there for running hard; for trail ultras, I need to stay ahead of the energy curve. It took some time to get used to eating on the run, but it’s essential for the 50K and beyond.
By way of penance, here’s a recipe for a low-fat banana bread pudding. I used lowfat milk instead of the fat-free half and half, and added chopped dates as well. It was a hit. (And caramel sauce with a nip of brandy didn’t hurt, either.)