- 6 apple cider doughnuts
- 1/2 cup raisins
- 1 cup granulated sugar (can substitute Splenda)
- 3 large eggs, beaten
- 2 cups heavy cream (can substitute half & half)
- 2 Tbsp vanilla extract
- 1 tsp ground cinnamon
Preheat oven to 350 degrees. Grease 3-quart casserole dish. Place raisins in bowl of hot water to plump (approx. 10 minutes). Drain water from raisins. Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well. Break up doughnuts into bite sized pieces and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir. Bake 40 minutes. Serve hot or room temperature.