Cake Doughnut Bread Pudding - Jill Walker

This recipe came from my mother-in-law with rave reviews:

1 stick butter, softened

1 cup sugar

5 large eggs, lightly beaten

2 cups Heavy Cream

1 1/2 tsp ground cinnamon

1 TBLS Vanilla Extract

16 Cake Doughnuts (I buy them at the Hostess Thrift Store, I used large & small, small will take more)

Preheat oven to 350 degrees

Combine butter and sugar briefly, just until it forms into a ball in a food processor or cream with a mixer. Add eggs, heavy cream, Cinnamon, and Vanilla, blend together.

Lightly butter a 9x13 inch baking dish. Break up the doughnuts into 1 inch pieces and layer in the pan. Pour the egg mixture over the doughnuts. Soak for 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for an additional 10 minutes to brown the top. The bread pudding is done when the custard is set but still soft. Re-cover to keep warm.