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Glazed Doughnut Bread Pudding With Whiskey Sauce

Remember when Aunt Lisa let us drink Wild Turkey…I still can’t believe she did that, Poor Paulaziah! Anyway, ain’t nothing wrong with a little Whiskey on the side. Get ready for some good eating!

Prep
Cook
Serves 12people
Ingredients
1
dozen glazed doughnuts
3
eggs, beaten
1
tsp of vanilla
1/2
cup (1 stick) of unsalted butter, melted
1
oz can of sweetened condensed milk
2/3
cup of hot milk
1
oz can of fruit cocktail, drained and crushed in the food processor
1/2
tbsp of cinnamon
1/2
cup of chopped pecans
whiskey sauce
Directions
1.
Preheat oven to 350 degrees F. Butter a large, deep 2-1/2 quart casserole dish. Cube the doughnuts and add them to the dish. Whisk together the eggs, vanilla, butter and condensed milk. Slowly add the hot milk and continue whisking until well mixed; add fruit cocktail. Pour over doughnuts; toss well to coat all of the doughnut pieces and let sit for 10 to 15 minutes (or refrigerate overnight) to absorb some of the liquid.
2.
Lightly press doughnuts down into the custard, sprinkle with cinnamon and scatter pecans on top. Bake covered at 350 degrees F for 30 minutes, uncover and bake an additional 15 to 20 minutes or until puffy, nicely browned and most of the custard has been absorbed.
3.
Remove from oven and allow to set for about 10 minutes. Spoon into serving dishes and top each serving with whiskey sauce.
4.
Note: Can also add raisins if desired. Stir in with doughnuts, then pour custard over and mix. Be sure that you are using sweetened condensed milk and not evaporated milk with this recipe.

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