Nothing says “screw my diet” quite like bread pudding and that’s okay, because sometimes you just need to indulge in something so fattening it’ll take 15 hours on the elliptical to burn off – at least. In case you’re having one of those days, here’s an excellent recipe for bread pudding (and yes, stale doughnuts will be involved).
Ingredients
Bread Pudding
4 cups coarsely chopped, stale cake doughnuts
4 cups coarsely chopped stale bread
1/4 cup butter OR margarine, melted
1 cup milk
1 cup heavy cream
4 eggs
1 cup sugar
2 teaspoons Spice Islands Pumpkin Pie Spice
Rum Sauce
1/2 cup water
1/2 cup sugar
2 tablespoons butter OR margarine
1/4 cup spiced rum
1/2 cup raisins OR other dried fruit (dates, dried apricots, etc)
1/4 cup heavy cream
Directions
Spray 2-quart baking dish with cooking spray. Place doughnuts and bread in baking dish. Whisk butter, milk, cream, eggs, sugar and pumpkin pie spice in a large bowl. Pour over doughnuts and bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired). Preheat oven to 350ºF. Bake pudding for 45 minutes, or until center is set.
For rum sauce, combine water, sugar, butter, rum and raisins in a heavy saucepan. Bring to a boil over medium-high heat. Stir in cream; reduce heat and simmer for 10 minutes. Pour rum sauce over warm bread pudding.
