Decadent bread pudding made with glazed doughnuts.

Doughnut Bread Pudding

4 stale glazed doughnuts
1/2 cup raisins or other dried fruit
2 large eggs ( room temperature)
1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon grated orange zest
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Preheat oven to 350°F (175°F).
2. Lightly grease a 8 or 9-inch square glass baking dish.
3. Tear the doughnuts into bite size pieces.
4. Place doughnuts pieces and raisins in the prepared baking dish.
5. In a medium bowl, use an electric mixer to blend together the eggs, cream, sugar, vanilla and almond extract. Mix in the cinnamon and nutmeg.
6. Pour the milk mixture over the doughnut/raisin mixture in the dish, and press down lightly to help absorption. Let stand 15 minutes, or cover and refrigerate overnight.
7. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
8. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Makes 4 servings.