- 6
Ingredients
- for the buttery rum sauce:
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 2 teaspoons orange zest (optional)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 6 stale glazed donuts, torn into large chunks
- 1/2 cup golden raisins
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 tablespoons rum (I like to use Spiced Rum)
Preparation
Step 1
Preheat oven to 350°F.
In a large bowl, whisk together evaporated milk, eggs, orange zest, vanilla extract, cinnamon and salt. Fold in donuts and raisins and let soak for 15 minutes.
Generously butter a glass 8×8-inch baking dish. Prepare a water bath by finding a deep, heat-proof dish that will comfortably fit your baking dish inside of it, with an inch or two of space around all sides. Place the baking dish in the larger pan, and fill the larger pan with water until it reaches halfway up the sides of the glass baking dish.
Transfer the bread pudding mixture into the prepared casserole dish. Bake for 50-60 minutes, until the top springs back when lightly tapped (the pudding should be puffy but firm).
Remove from the oven and allow to cool so that it solidifies before serving. I like to serve it still slightly warm.
While the bread pudding is cooling, make the rum sauce. Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and rum and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Serve bread pudding warm drizzled with buttery rum sauce.