Apple Cider Donut Bread Pudding

The following recipe gives you carte blanche to bring home an extra dozen or two of the cakey wonders, apple cider donuts. So, with great thought given to the fact that little extra sugar is needed, the flavors are already built in and there’s no need for an excess of butter or even the use of cream, which most bread puddings call for, we hope you enjoy this silky cider donut pudding.

Makes 8–10 servings.

14 apple cider donuts, broken apart and dried overnight
4 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
½ cup white sugar
¼ cup dark brown sugar
3 cups whole milk
1 cup farm-fresh cider
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
1 large Gala apple, cored, peeled and chopped

Preheat the oven to 350° F. Grease a 9" x 13" x 2" pan.

Put the day-old donut pieces into a large mixing bowl.

In a separate bowl, combine the eggs, butter, sugars, milk, cider, vanilla, cinnamon and nutmeg. Pour this custard over the broken donut pieces, and let sit for 15 to 20 minutes.

Peel, core and chop the apple and add it to the mixture.

Pour the mixture into the baking pan and bake for one hour, or until it has totally set. Serve warm or room temperature, with a touch of whipped cream or ice cream if you like.

This recipe appeared in the Fall 2013 issue.