Michael Chiarello Cake Doughnut Bread Pudding

Directions

1. 1
   Preheat oven to 350'.
2. 2
   Lightly grease a 9x13 baking dish with butter.
3. 3
   Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish.
4. 4
   Sprinkle raisins across top of doughnut pieces.
5. 5
   In a food processor, combine butter and sugar,process just til it forms a ball.
6. 6
   Add eggs,whipping cream,cinnamon,and vanilla.
7. 7
   Blend well.
8. 8
   Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes.
9. 9
   {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}.
10. 10
    Cover dish with foil and bake for 35 to 40 minutes.
11. 11
    Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft).
12. 12
    In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste.
13. 13
    Pour the sauce over the bread pudding and allow to soak in before serving.