Bill Nicholson’s Famous Donut Bread Pudding
By Paula DeenJUMP TO RECIPE
- 1 pinch salt
- 1 (9 oz) box raisins
- 2 beaten eggs
- 2 4.5-oz cans undrained fruit cocktail
- 1 14-oz can not evaporated sweetened condensed milk
- 2 dozen donuts
- 1 teaspoon (up to 2 teaspoons) cinnamon
- 1 stick butter
- 1 lb confectioner's sugar
- to taste rum
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake at 350 °F for about an hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
Melt butter and slowly stir in confectioner’s sugar. Add rum and heat until bubbly. Pour over each serving of bread pudding.