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Date Posted: 13:00:05 12/18/07 Tue
Author: Ye Editor
Author Host/IP: adsl-147-245-114.jan.bellsouth.net / 72.147.245.114
Subject: Doughnut Bread Pudding for Riv and all...

My good friend Frances passed this on to me:

Doughnut Bread Pudding

~ 2 dozen glazed doughnuts
~ 1 and 1/2 cans sweetened condensed milk (does not have to be exactly 1/2 half, just eyeball. A little extra never hurt)
~ 1 fruit cup size diced peaches (usually comes in a 4 pack)
~ 1/2 box of a 9 ounce box regular raisins
~ Pinch of salt
~ 2 teaspoons ground cinnamon

ICING
~ 1 stick butter (I use land o lakes)
~ 1 BOX confectioners sugar


Preheat oven to 350
Cube doughnuts in a large bowl (I just tear them, each piece should be about the size of your thumb)
Set bowl of doughnuts aside
Combine and whisk together sweetened condensed milk, peaches (with juice), raisins, salt, and cinnamon
Pour over doughnuts and fold in gently
Let doughnuts soak up as much as possible (15 minutes or more)
Spoon mixture into a Pam-sprayed 9 x 13, and mash down until even across top
Set pan aside

Melt butter in saucepan over medium heat
gradually stir in ENTIRE box of confectioners sugar USING A WHISK
Icing should be of pour-able consistency - ADD water if it is not and whisk until it is
Pour directly over doughnut mixture
Cover 9 x 13 with foil
Bake 35 minutes or until it looks gooey.
----------
Hints
YOU can make this up to 2 days in advance and cook and put in fridge.
Just put in oven , covered, on warm until it looks gooey again.
I have used light butter in a pinch and you really can't tell the difference.
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