Things You'll Need:
- Glass baking pan, 9 inches by 13 inches
- Butter or cooking spray
- Cinnamon rolls or donuts
- Whole milk
- Large bowl
- 4 to 6 eggs
- 12-oz. can evaporated milk
- 1 to 2 cups sugar or corn syrup
- Cinnamon, nutmeg, vanilla or orange zest, if desired
- Wire whisk
- Raisins, apples, peaches or nuts (your preference)
- Washcloth
- Large, deep-sided cookie sheet or lasagna pan
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Step 1
Preheat oven to 350 degrees.
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Step 2
Grease the baking pan with several tablespoons of butter or spray with a cooking spray.
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Step 3
Cover the bottom of the prepared pan with rolls or donuts. Tear glazed or slick-surfaced donuts or cinnamon rolls into 1-inch pieces. If the donuts or rolls are porous, cake-style pastries, merely line the bottom of the pan with them.
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Step 4
Barely cover the rolls or donuts with room-temperature milk and set aside to soak for at least 15 minutes before baking.
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Step 5
Whisk four to six eggs (depending on the size of the pan), evaporated milk and sugar in a large bowl. Use 1 to 2 cups of sugar for unglazed cinnamon rolls and cake donuts. Use less for pastry with frosting and none for sticky glazed buns or raised donuts.
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Step 6
Add 1 tsp. of cinnamon, nutmeg, vanilla (essence or bean) or orange zest if desired.
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Step 7
Pour the mixture over the pastry and allow it to sit for about 15 minutes.
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Step 8
Sprinkle with 1/2 cup to 1 cup of raisins, Sultanas (white raisins), apples or peaches; or choose pecans or other nuts, according to taste.
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Step 9
Put a washcloth inside the larger pan and sit the glass pan on top. Add about 1 inch of water around the sides of the pudding pan.
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Step 10
Bake until it's gently browned and firm, making sure 1 inch of water is maintained during baking. Start checking for doneness after about 50 minutes.






