Donut Bread Pudding Rum Sauce (Printable Version)

# What You'll Need:

→ Bread Pudding

01 - 500 ml evaporated milk
02 - 4 large eggs
03 - 2 teaspoons finely grated orange zest
04 - 1 teaspoon pure vanilla extract
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon fine sea salt
07 - 6 glazed yeast donuts, stale, cut into bite-sized pieces
08 - 80 grams raisins

→ Buttery Rum Sauce

09 - 90 grams unsalted butter
10 - 120 grams light brown sugar, packed
11 - 120 ml heavy cream
12 - 3 tablespoons spiced rum

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Place a 20 x 20 cm baking dish inside a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the inner baking dish.
02 - In a large bowl, whisk together evaporated milk, eggs, orange zest, vanilla extract, cinnamon, and salt until fully blended.
03 - Add donut pieces and raisins to the custard, ensuring all are coated. Allow to soak for 15 minutes so donuts absorb liquid.
04 - Pour soaked donut mixture into the prepared baking dish. Pour any remaining custard over the top. Bake for 60 minutes or until the surface is puffed and springs back when pressed.
05 - Remove from oven and allow pudding to cool slightly in the dish while preparing sauce.
06 - Melt butter and brown sugar together in a small saucepan over medium heat, stirring until the sugar dissolves. Add cream and rum, bring to a simmer, then remove from heat and allow to cool slightly.
07 - Serve warm pudding with generous drizzle of buttery rum sauce. Optional: garnish with ice cream, whipped cream, or fresh berries.

# Helpful Notes:

01 - Use only stale, glazed yeast donuts for optimal structure and flavor absorption.
02 - A lightly-colored metal or ceramic baking dish is recommended to prevent excessive browning.
03 - To prepare ahead, soak donuts briefly, assemble, and refrigerate up to 12 hours before baking.
04 - To create individual servings, portion into muffin tins and reduce bake time to 25–30 minutes.
05 - Store leftovers in an airtight container in the refrigerator for up to 5 days.

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