Donut Pudding

• 13 cup diced dried apricot
• 14 cup golden raisin
• 14 cup warm brandy (or orange juice)
• 5 large eggs
• 1 (13 1/2 ounce) can evaporated milk (not skim)
• 12 cup half-and-half (or whole milk)
• 13 cup packed brown sugar
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 cups cubed day-old glazed doughnuts (or stale)
• 34 cup butter (not margarine)
• 1 12 cups packed brown sugar
• 13 cup Bourbon
• 1 cup whipping cream

1. Combine fruit& brandy in a small bowl; let stand for 30 minutes.
2. Beat next 7 ingredients in a large bowl.
3. Add donuts& stir until coated.
4. Let stand for 5 minutes.
5. Fold in fruit mixture.
6. Turn into greased 9 x 13 ovenproof dish& bake in a preheated 350F oven about 50 minutes or until puffed& set.
7. Let stand for about 15 minutes to cool slightly.
8. Meanwhile, melt butter in medium saucepan; add brown sugar& bourbon.
9. Heat& stir over medium heat for about 2 minutes until sugar is dissolved.
10. Add whipping cream; stir until warm.
11. Spoon about 1/4 cup of sauce over each serving of warm pudding& the remainder into a small pitcher on the side.

apricot, golden raisin, brandy, eggs, milk, milk, brown sugar, vanilla, ground cinnamon, ground nutmeg, butter, brown sugar, bourbon, whipping cream

Taken from www.food.com/recipe/donut-pudding-83450 (may not work)