Friday, June 6, 2008

Donut bread pudding honors National Donut Day

Who’d ever have thought there would be a day to celebrate a donut? Not that I don’t think it’s a good idea. In fact, I’m always happy to sing the praises of my favorites, starting with the jelly donut, bursting with red jelly oozing out of that little hole in the bottom. Then there’s the honey dip, or glazed, depending on where you’re from, in either regular or chocolate. And the classic dipping donut, plain, but certainly not ordinary in flavor, and great with your favorite cuppa.

And as if they weren’t absolutely terrific just on their own, some clown decided to take some stale donuts – like who has donuts left over to get stale? – and make them into bread pudding!

The recipe apparently caught on, though, and it made the rounds a few years ago. With the unlikely combo of stale donuts, fruit cocktail (yep, that canned stuff with the little square peaches), and condensed milk, this is seriously sweet bread pudding. And to top it off, there’s a Butter Rum Sauce – well, now you’re talking!

Here’s to National Donut Day!!!


2 dozen stale donuts, any kind you like
1 14-ounce can sweetened condensed milk
2 4.5-ounce cans fruit cocktail, undrained
2 large eggs, beaten slightly
Dash salt
1/2 teaspoon cinnamon
Butter Rum Sauce (recipe below)

Break donuts into chunks and place in 9x13-inch glass buttered baking dish. Mix together condensed milk, fruit cocktail, eggs, salt, and cinnamon; pour over donuts. Let sit about 30 minutes, pushing down donuts into liquid. Bake in preheated 350-degree F. oven about 60 minutes. Serve warm topped with Butter Rum Sauce. Makes 10 to 12 servings.

1/2 cup butter
2 cups powdered sugar
2 tablespoons rum (or to taste)

In saucepan, melt butter and slowly stir in powdered sugar and rum. Heat until mixture bubbles.

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