Donut Cabinet Pudding

Donut Cabinet Pudding
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Donut Cabinet Pudding

Donut Cabinet Pudding

As a child, I loved it when my grandfather would come for a visit. He was a chef who loved to bake. My favorite was his Cabinet Pudding made with donuts. Yummy. When he passed away I regretted not getting that recipe. Several years after his death my mother brought a box of papers that belonged to grandpa. Inside was a letter he had written to me but never mailed. Included was his Cabinet Pudding recipe. It still brings tears to my eyes when I remember that day. Enjoy!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 1438kcal
Author HeartSong


  • 8 eggs beaten well
  • 1 tsp vanilla bean paste
  • 5 cups heavy cream
  • 1 tsp nutmeg
  • 1 1/2 cups sugar
  • 6 plain cake donuts day old
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup raisens
  • Pinch salt
  • Rum sauce
  • 4 tbsp butter
  • 1/2 lb powdered sugar
  • 1/4 cup rum you may use lemon or orange sauce if preferred.

Lemon Sauce

  • 4 tbsp cornstarch
  • 2 cups sugar
  • 1 tsp salt
  • 4 cups water
  • 8 tbsp lemon juice
  • 4 tsp lemon rind grated
  • 4 large egg yolks
  • 4 tbsp butter melted


  • Cut donuts into small pieces
  • In mixing bowl add beaten eggs, sugar and salt.
  • Blend well.
  • Add milk.
  • Blend.
  • Pour over donuts.
  • Add raisins and fold all together.
  • Pour into glass baking dish.
  • Bake 400 degrees until toothpick comes out clean. (approximately 30-40 minutes).

Lemon Sauce

  • Mix cornstarch, sugar and salt. Stir in water.
  • Beat egg yolks and mix in juice and lemon rind.
  • Slowly add egg yolks to cornstarch mixture.
  • Boil one minute, stirring constantly.
  • Whisk in melted butter.
  • Pour over warm dessert.


Calories: 1438kcal | Carbohydrates: 179g | Protein: 14g | Fat: 75g | Saturated Fat: 44g | Cholesterol: 567mg | Sodium: 928mg | Potassium: 346mg | Fiber: 1g | Sugar: 144g | Vitamin A: 3017IU | Vitamin C: 8mg | Calcium: 201mg | Iron: 3mg
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