Paul Dean is the queen of calories.  She makes a Crispy Creme "bread" pudding that is something else.  But I decided to put my own twist on it (hers has fruit in it - mine doesn't).  This is the most decadent thing I've ever made.  Try it - it's really really good.

Donut Pudding:

1 dozen plain cake donuts

1 small can evaporated milk

1 can sweetened condensed milk

3 large eggs

1 tsp vanilla (two if it's imitation vanilla)

pinch of salt

1 tsp cinammon

1/2 tsp nutmeg

1/4 cup raisins

1/4 cup nuts of your choice (I used walnuts)

For the glaze:

1 stick of butter

2 cups of powdered sugar

zest of 1 lemon and juice of 1 lemon

Break up donuts and put into an 8 x 8 baking dish.  Mix eggs, milk, spices, raisins and nuts - add to the donuts, and press them down, allowing them to soak up all the liquid.  Place in 350 degree oven for approx 35-45 minutes. 

To make the glaze - melt butter, add zest and lemon juice, mix in 2 cups of powdered sugar (you know the drill, add a little more butter or a little more sugar until it's the consistency to "drizzle" 

While "pudding" is still warm (but not hot) drizzle icing over the top.

Serve warm alone or for a REALLY decadent dessert, with French Vanilla Ice Cream on the top.

Obviously, the nuts and raisins are optional.  You can also add chocolate chips, dried fruits of your choice or nothing at all.

WARNING:  Only a small serving is needed.  This is REALLY rich!