Apple Cider Donut Bread Pudding {RECIPE} | Confessions of a Stay-At-Home Mom

October 23, 2012

Apple Cider Donut Bread Pudding {RECIPE}

One of the things I love about Autumn is Apple Cider Donuts.  If you've never experienced the awesomeness that is Cider Donuts, please call me and I will send you some.  They will change your life.  These cakey delights are covered in a cinnamon-sugar coating and can't be beat when you catch them hot off the presses.

I've heard of chefs dabbling in creating desserts using Cider Donuts as a base. I am not a gourmet cook, but when I heard of a local restaurant creating Apple Cider Donut Bread Pudding, I needed to give a simple at-home version a try.

I knew it wouldn't live up to the recipe this chef prepares, as he does an exquisite job with the dishes he creates. But I could handle throwing together something easy, comforting and tasty for the every day kitchen dweller.

Yes. I've deemed us Kitchen Dwellers.

And really? 

Anything that puts Cider Donuts as the star ingredient is okay by me.

I opted to work from the basic bread pudding recipes we're all used to, adjusting for the sugar and cinnamon already adorning the donuts, as well as my own taste and texture preferences.  If you can't get Cider Donuts (as some of my Texas readers were lamenting), use Cake Donuts and increase the sugar by 1/4 cup.  You can also use white granulated sugar if you'd prefer.

6-8 Apple Cider Donuts (fresh or 1-2 days old) 
4 eggs, beaten 
1 can of Fat Free Evaporated Milk 
  • 1/2 cup of skim milk 
  • 1/2 cup brown sugar 
1 teaspoon ground cinnamon 
1 teaspoon vanilla extract 
  • (Optional: ½ cup of Chopped almonds, walnuts or pecans) 

Preheat oven to 350 degrees F

Cut donuts into 1-inch pieces. Arrange in a greased 8x8 (or larger) baking dish. 

In a bowl mix the eggs, milks, brown sugar, cinnamon, and vanilla. Pour over the donuts. If adding nuts, toss with the mixture now. Make sure the donuts are submerged, pressing them down into the liquid with a spoon. Let the donuts sit in the milk mixture for 10 minutes so the liquid is soaked in. 

Bake in preheated oven for 45-55 minutes, or until the pudding is golden brown and the top springs back when lightly tapped.

Chopped and ready to go!

Soaking, submerging
Cooking. The hardest part is smelling the splendiferous aroma
and having to wait 45 minutes to sink your teeth into a bite.

This? This is heaven in a casserole dish, people.

Consider adding this to your dessert menu for Thanksgiving. It's a unique twist on a traditional favorite, which is sure to impress your guests!

If you try this I SO WANT TO HEAR HOW IT TURNS OUT FOR YOU. What did you tweak, what did you add? So y'all come back and tell me all about it in the comments, ya hear?

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