01 -
Preheat oven to 325°F (160°C). Place baking dish inside a larger pan and fill larger pan with water halfway up the sides.
02 -
Whisk evaporated milk, eggs, orange zest, vanilla extract, cinnamon, and salt in a large bowl until combined.
03 -
Add torn stale glazed donuts and raisins to custard mixture. Let soak for 15 minutes to absorb liquids.
04 -
Transfer soaked mixture to prepared baking dish, pour any excess custard on top. Bake for 60 minutes or until top is puffy and springy.
05 -
Remove from oven and allow to cool while preparing the rum sauce.
06 -
Melt butter and brown sugar in a saucepan over medium heat. Stir in cream and rum, bring to a gentle simmer. Remove from heat and cool slightly.
07 -
Drizzle warm bread pudding with rum sauce. Optionally, add a scoop of ice cream for extra richness.