Donut Pudding With Quick & Easy Zabaglione

1. 1

   Preheat oven to 350.

2. 2

   Lightly butter a 9 by 13-inch baking dish.

3. 3

   In a food processor combine butter and sugar just until it forms into a ball.

4. 4

   Add eggs, cream, cinnamon, and vanilla, and process until blended.

5. 5

   Break the donuts into 1-inch pieces and spread them in the prepared pan.

6. 6

   Scatter the raisins over the top, and pour the egg mixture over all.

7. 7

   Set aside to soak for 5 to 10 minutes, pushing the donut pieces down into the custard to ensure even coverage.

8. 8

   Cover with foil and bake 35 to 40 minutes.

9. 9

   Remove foil and bake for additional 10 minutes to brown the top.

10. 10

    Donut pudding is done when the custard is set, but still soft.

11. 11

    For zabaglione:

12. 12

    Microwave ice cream for 20 seconds.

13. 13

    Stir with a wooden spoon to loosen and then stir in Marsala wine.

14. 14

    Cut pudding into squares and serve topped with zabaglione.

* Per serving · 4 servings · Values may vary.

No additional tips available.