Tropical Donut Bread Pudding

Tropical Donut Bread Pudding
With A Hot Buttered Rum Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50 minutes

Great Use For Leftover Donuts!

Ingredients
4 apricot jam filled donuts, cubed
1 can evaporated milk
1 can sweetened condensed milk
4 eggs
1 cup fresh pineapples, small dice
1 cup fresh mangoes, small dice
2 large bananas, smashed
1/4 cup almond, sliced
1/4 cup unsweetened toasted coconut shavings
2 tbsp butter melted + greasing
1 tsp vanilla extract

Cooking Tools
4 medium size disposable loaf pans
Medium mixing bowl
Small sauce pan
Sheet pan

Directions
Preheat oven 350 Degrees F. In a mixing bowl, whisk together; evaporated milk, sweetened condensed milk. eggs and vanilla extract.  Add in cubed donuts and let soak for a few minutes.  Fold in pineapple, mangoes, bananas, almond, coconut shavings and the melted butter, blend well.  Grease disposable loaf pans and evenly pour batter into the pans.  Place on sheet pan and bake in oven for 50 minutes.  Lets cool completely before slicing.  Place in serving bowls and spoon the Hot Buttered Rum Sauce on top (recipe below).
Cook's Note: I use disposable pans, so I can cut the sides of the loaf pans for easier slicing and removal.
Yields 4 loaves

Hot Buttered Rum Sauce
Ingredients
1/2 stick of butter
1/4 cup sugar
1 shot of Rum

Directions
Melt butter and sugar on medium low heat.  Do not burn the butter, but you want to cook out the milk solids.  Whisk often until all the milk solids have disappeared.  Remove from heat and add rum to the pan, taking caution not to ignite the alcohol.  Place back on low heat and simmer for additional few minutes.