Wednesday, December 14, 2011

Gorgeous Glazed Doughnut Bread Pudding

I just made what may possibly be one of the unhealthiest things I've ever baked. Paula Deen's Glazed Doughnut Bread Pudding. It's sooo pretty, though.

I made it for Mom to take to a work party tomorrow, but I managed to sneak an inconspicuous bite... and proceeded to die a little. It may have been the minor heart attack, but it was probably from the DELICIOUS.

Without further ado, here's the recipe so you can make a heart-attack-in-a-pan of your own!

Glazed Doughnut Bread Pudding

2 doz. Glazed Yeast Doughnuts
1 can Sweetened Condensed Milk
1 15oz. can Fruit Cocktail - undrained
2 Eggs - beaten
1 1/2 C. Raisins
Dash of Salt
2 tsp. Cinnamon

Preheat oven to 350 degrees F. Tear doughnuts into bite-sized pieces and place in a large mixing bowl. Add all the remaining ingredients and fold together, blending well. Let sit 5-10 minutes. Transfer mixture to a greased 9x13" pan. Bake for 1 hour, or until the center is firm. Remove from oven.

As a kind of an afterthought, I made a vanilla sauce for on top.

Vanilla Sauce

1/2 stick of Butter or Margarine
1 1/3 C. Powdered Sugar
3-4 Tbsp. Vanilla Extract

Melt butter in a saucepan. Stir in powdered sugar and vanilla. Heat to boiling. Pour over bread pudding immediately. (You could use 4 Tbsp. of rum instead of vanilla to make it a rum sauce!)

I think it adds a little something.

(Yes, I know we still have a fall tablecloth and yes, that is candy corn in the background. I'm still in denial that it's less than 2 weeks till Christmas.)

Go forth, make fattening, artery-clogging goodness! Enjoy!

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