Sweetser’s Apple Cider Donut Bread Pudding
It’s officially fall and that means apples and all the goodies that come along with them!
I live right down the road from @sweetsersapplebarrel and have been visiting every year since I moved here nine years ago. My first visit happened to be long before I moved here, when I was working as an Activities Assistant for a retirement home and we brought the residents there for an outing. We bought ingredients to make an apple pie together. It was a great memory and I’ve made memories there each time I visit. Since then I look forward to getting my apple cider there each year along with a few baked treats and of course, our annual pumpkin.
This year I couldn’t pass up the apple cider donuts and wanted to include them in a fun dessert that is sure to be a crowd pleaser.
Ingredients
1 tablespoon softened butter, for pan
1-1/2 dozen (18) day-old "stale" cider mill doughnuts (or plain cake doughnuts)
5 large eggs
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon grated fresh nutmeg
2 cups heavy cream
1 stick unsalted butter, melted and cooled
Instructions
Butter a 9x13 baking dish.
Break the stale doughnuts into bite-size pieces and place into the prepared dish.
In a mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon and nutmeg. Pour in the heavy cream and melted [and cooled] butter. Stir to combine and pour over top of the doughnuts.
Preheat your oven to 350°.
Use your hands to press the doughnuts down into the custard and let sit for 20 minutes. Cover the bread pudding with aluminum foil before sliding it onto the middle rack of your preheated oven and baking for 35 minutes. Uncover and continue baking for 20 more minutes or until set and the top is crisp and golden brown.
Let the pudding cool for 10 to 15 minutes before dusting with powdered sugar and cinnamon.
Serve warm doughnut bread pudding in bowls with a scoop or two of vanilla ice cream.
Recipe adapted from Simply Scratch
