Bread pudding made from donuts

Ingredients:

Bread pudding

• 110 g unsalted butter
• 1 cup of sugar
• 5 large eggs, lightly beaten
• 2 cups heavy cream
• 1.5 tsp ground cinnamon
• 1 tbsp vanilla extract
• 0.5 cup raisins
• 16 donuts

Rum sauce

• 60 g unsalted butter
• 220 g of powdered sugar
• Dark rum, to taste

Preparation:

1. Preheat oven to 175°C.
2. In a food processor, combine the butter and sugar and pulse until smooth. Add the eggs, heavy cream, cinnamon, and vanilla.
3. Lightly grease a 22x32cm baking pan. Break the donuts into 2.5cm pieces and arrange them in an even layer in the prepared pan. Sprinkle with raisins. Pour the egg mixture over the donuts and let them sit for 5-10 minutes. During this time, tuck the donuts into the liquid to ensure even coating.
4. Cover with foil and bake for 35-40 minutes. Remove the foil and bake for another 10 minutes, until the tops are golden brown. The doughnut bread pudding is ready when the frosting has set but is still slightly soft.
5. Prepare rum sauce:
   
   Melt the butter in a saucepan over medium heat and remove from heat. Add the powdered sugar to the melted butter and beat until smooth. Add rum to taste. Pour the sauce over the bread pudding and let it sit until it's absorbed.