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Date Posted: 14:59:58 12/26/07 Wed
Author: River (Down here in the talking part of the South)
Author Host/IP: h69-131-187-167.qncyfl.dsl.dynamic.tds.net / 69.131.187.167
Subject: Re: Doughnut Bread Pudding for Riv and all...
In reply to: Ye Editor 's message, "Doughnut Bread Pudding for Riv and all..." on 13:00:05 12/18/07 Tue

>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.
>___________________

Oh my gosh! I agree, beth! Double yummy. Thank you again for posting the link. I'm going to enjoy reading, tweaking and trying.

Gene

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