Cheater’s Bread Pudding

Welcome back to the ATS kitchen. Most every good southern cook has a bread pudding recipe in her bag of tricks but you’ll have to search high and low for one as good and easy as this one. I call this my Cheater’s Bread Pudding, folks. It skips a step by starting with bakery donuts instead of making your own sweet bread. Try this one, y’all and see if it doesn’t make it into your family favorites!

• Two dozen glazed doughnuts
• 1 (14-0unce) can sweetened condensed milk
• 2 (4.5 ounce) cans fruit cocktail (undrained)
• 2 eggs (beaten)
• 1 (9-ounce) box raisins
• 1 pinch salt
• 1 or 2 teaspoons ground cinnamon

I’ve gotten us started by pulling our doughnuts into bite size pieces and layering ‘em in the bottom of a large bowl. I started with a couple dozen grocery doughnuts and tried NOT to think about the days I got my doughnuts from the Old Dutch Bakery in town. Mercy, I miss that place! Now, we’ll drizzle a can of sweetened condensed milk over our doughnut pieces, along with two cans of fruit cocktail with the juice and a nine ounce box of raisins. Then we’ll pour two well beaten eggs over the top and season with a pinch of salt and a couple teaspoons of ground cinnamon. Just take a big old spoon and stir it all up together. Then we’ll pour it into a large greased casserole dish and bake it at 350 degrees for about an hour. Now, you can top this with a traditional Rum or Amaretto Sauce but we didn’t and I promise—it’s more than sweet enough to stand alone. Try it and let me know what you think… Enjoy my Cheater’s Bread Pudding, folks—it’s delicious, from the ATS kitchen to yours.