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>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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