Pound Cake Pudding

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Spray 2 10-ounce custard cups with non-stick cooking spray; fill each with 1 ounce cake cubes, 1 T. raisins; set aside.
3. 3
   In a medium mixing bowl, using a wire whisk, beat together the milk, orange juice, eggs, granulated sugar, and orange peel; pour half of the mixture into each cup.
4. 4
   Place cups in a 8x8-inch baking pan and fill pan with water to a depth of 1-inch; bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.
5. 5
   Remove baking pan from the oven and custard cups from water bath; set cups aside and let cool.
6. 6
   When ready to serve, using a small tea strainer, sift half of the confectioners' sugar onto each pudding.