Arkansas Outdoors
Doughnut Pudding
Doughnut Pudding
- 2 dozen day-old doughnuts
- 1 cup golden raisins
- ½ cup dark rum
- 2 eggs, lightly beater
- 1 can condensed milk
- 1 can half & half
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup walnut pieces
- 4 tbsp butter, melted
Preheat oven to 350 degrees. Tear doughnuts into one-inch pieces and set aside. Pour rum over raisins and set aside. Butter 13”x 9” baking dish. Whisk eggs. Add condensed milk and half & half to bowl. Stir in cinnamon, nutmeg and salt. Add doughnuts, raisins, rum and walnuts. Let set about 15 minutes. Bake for about 30 minutes or until set and golden brown.
Rum Sauce
- 1 stick butter, softened to room temperature
- 1 to 2 cups powdered sugar
- Rum to thin
Beat butter in mixer, gradually adding powdered sugar. When mixed well, think with rum until mixture has reached a thin sauce consistency. Serve on the side with pudding.
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