Doughnut Bread Pudding

1 stick butter/margarine
1 cup sugar(I use 1/2 or less)
5 large eggs, lightly beaten
2 cups heavy cream(I use evaporate milk)
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla
1/2 cup raisins
16 cake doughnuts (glazed works well)

Sauce

4 tablespoons butter/margarine
1/2 pound powdered sugar
rum flavoring

Preheat oven to 350°. Combine butter and sugar briefly,
just until it forms into a ball. (I soften my butter/margarine in microwave.)
Add eggs, cream, cinnamon, and vanilla. Lightly butter a 9 by 13-inch baking dish.
Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins
over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes,
pushing doughnut pieces down several times to soak in egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for
additional 10 minutes to brown the top. The pudding is done when the
filling is set, but still soft.

Sauce: melt butter over medium heat or in microwave, remove and
add confectioners' sugar to the melted butter and whisk to blend.
(I add a couple tablespoons of milk if too thick) Add rum flavoring, to taste.
Spread sauce over the bread pudding. Delicious!!