Bread Pudding

Difficulty: Easy
Servings: 8 to 10
Total Time: 1 hour 10 minutes
Preparation: 15 minutes
Resting: 10 minutes
Cooking: 45 minutes

1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts

Rum Sauce

4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, as preferred

Transform everyday cake doughnuts into an irresistible, custardy delight that will steal the show at any gathering. This easy recipe delivers warm, golden perfection with a boozy rum drizzleperfect for brunch or dessert!

Preheat your oven to 350F and get ready for magic.
In a food processor, whirl the butter and sugar into a creamy ball, then blend in eggs, heavy cream, cinnamon, and vanilla for a lush custard base that soaks everything beautifully.
Lightly grease a 9x13-inch baking pan. Rip doughnuts into 1-inch chunks, scatter evenly in the pan, and sprinkle with raisins. Pour over the custard, pressing gently; let it rest 5-10 minutes as the doughnuts eagerly absorb the flavors.
Cover with foil and bake 35-40 minutes, then uncover for 10 more to crisp that golden top. It's done when the center sets but stays tender and dreamy.
For the rum sauce, melt butter over medium heat, whisk off heat with confectioners' sugar, and stir in rum to taste. Drizzle generously over the warm pudding and watch it melt in blissfully.

Serve hot and watch smiles spreadpure comfort in every bite!