Doughnut Pudding

Cake doughnuts are combined with raisins, eggs, butter, cinnamon and light cream and baked. A powdered sugar-butter sauce is poured over top.

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Ingredients:

• 16 stale plain cake doughnuts
• 1/2 cup of raisins
• 1 cup of sugar
• 1 stick of butter (softened)
• 5 eggs
• 1 Tbsp. of vanilla
• 1/2 Tbsp. cinnamon
• 2 cups of light cream or half-and-half
• Rum Sauce:
• 1/2 stick butter, softened
• 2 Cups powdered sugar
• Dark rum

Method

Preheat oven to 350 degrees. Break doughnuts up into bite-size pieces and place in a greased 9x13" pan; sprinkle with raisins and set aside. In a large bowl, cream together butter and sugar until fluffy; add eggs one at a time until well incorporated; add vanilla, cinnamon, and cream. Blend well and pour slowly over doughnuts. Cover with foil and bake for 45 minutes. Remove foil and continue to bake for 10 more minutes. Meanwhile, make the sauce: Beat the butter until light and fluffy; add powdered sugar 1/2 cup at a time. Add enough dark rum to make a saucy consistency. Pour sauce over pudding right after taking it out of the oven; serve warm.

Notes: Depending on the size of doughnuts, you use you may need more than 16. The 16 doughnuts is based on a full-sized doughnut. If all you can findare "mini" doughnuts then 20 (or so) might be necessary.

Number of servings: 10

Submitted By: Amie Wohrer
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