Donut Pudding

Name: Donut Pudding
Ingredients: 13 cup diced dried apricot; 14 cup golden raisin; 14 cup warm brandy (or orange juice); 5 large eggs; 1 (13 1/2 ounce) can evaporated milk (not skim); 12 cup half-and-half (or whole milk); 13 cup packed brown sugar; 1 teaspoon vanilla; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 4 cups cubed day-old glazed doughnuts (or stale); 34 cup butter (not margarine); 1 12 cups packed brown sugar; 13 cup Bourbon; 1 cup whipping cream

15 ingredients

11 steps

Ingredients

13 cup diced dried apricot
14 cup golden raisin
14 cup warm brandy (or orange juice)
5 large eggs
1 (13 1/2 ounce) can evaporated milk (not skim)
12 cup half-and-half (or whole milk)
13 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 cups cubed day-old glazed doughnuts (or stale)
34 cup butter (not margarine)
1 12 cups packed brown sugar
13 cup Bourbon
1 cup whipping cream

Directions

1

Combine fruit& brandy in a small bowl; let stand for 30 minutes.
2

Beat next 7 ingredients in a large bowl.
3

Add donuts& stir until coated.
4

Let stand for 5 minutes.
5

Fold in fruit mixture.
6

Turn into greased 9 x 13 ovenproof dish& bake in a preheated 350F oven about 50 minutes or until puffed& set.
7

Let stand for about 15 minutes to cool slightly.
8

Meanwhile, melt butter in medium saucepan; add brown sugar& bourbon.
9

Heat& stir over medium heat for about 2 minutes until sugar is dissolved.
10

Add whipping cream; stir until warm.
11

Spoon about 1/4 cup of sauce over each serving of warm pudding& the remainder into a small pitcher on the side.