Cider Donut Bread Pudding with Applejack Sauce

By • November 10, 2010 • 10 Comments


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Author Notes: This recipe had humble beginnings, whipped up at the end of a long weekend on Marthas Vineyard when stale cider donuts, some cream, milk and a few eggs were the last foods left. For this contest, I fancified the recipe, this time armed with my pantry, liquor cabinet, and a more reliable oven. It's insanely rich, decadent and not pie. Not at all. (If you can't find cider donuts, substitute old fashioned donuts, and add 1/4 c sugar and 1 tsp cinnamon to the egg mixture.) - MrsWheelbarrowMrsWheelbarrow

Food52 Review: This recipe is a winner all around! It is the perfect recipe to use up any leftover cider donuts or a great excuse to purchase them. The flavors are familiar in a comforting way. The gentle use of enhancing spices lingers on your palate after each bite along with the liquor soaked prunes providing a tasty adult "surprise". Swoon-worthy is how I would describe the sauce and could eat that on its own. I halved the recipe, which still worked well and packed it into individual ramekins, but a small loaf pan would also do the trick.sticksnscones

Serves 8-12

Cider Donut Bread Pudding

  • 6 cider donuts, a little stale
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Softened butter
  • 1/4 cup Laird's Applejack or Armagnac
  • 12 plump, pitted prunes
  1. Warm the applejack and pour it over the prunes to plump them. Let this mixture sit for an hour.
  2. Cut the donuts into 8 pieces each.
  3. Beat the eggs, cream, milk and spices until nice and frothy. Add the cider donuts and allow to marinate for an hour.
  4. Preheat oven to 350°. Prepare a bain marie - I use a rectangular baking dish and fill it halfway with boiling water. Generously butter a loaf pan.
  5. Remove the prunes from the booze and rough chop them. Stir them into the donut mixture. Reserve the booze for the sauce.
  6. Pack the donut mixture into the loaf pan. Cut a piece of parchment to fit the top of the pan, butter one side and place, buttered side down, on top of the donut mixture. Cover and seal with foil.
  7. Put the bain marie in the oven and put the loaf pan in the center of it. Bake for 1-1/2 hours. Remove to a rack and allow to cool for at least 30 minutes.
  8. Serve the bread pudding warm, room temperature, or cold with the Applejack sauce, ice cream, or creme fraiche.

Applejack Sauce, in the tradition of Commander's Palace

  • 1 cup heavy cream
  • 1/2 tablespoon cornstarch
  • 1 tablespoon cold water
  • 3 tablespoons sugar
  • 2 ounces Applejack, from plumping the prunes
  1. Bring the cream to a boil in a small saucepan.
  2. Mix the cornstarch with the water to make a slurry. Add to the boiling cream, whisking all the while. Bring the mixture back up to a boil for one minute, then reduce the heat and simmer until it is very thick. About 5 minutes.
  3. Add the sugar and liquor, keep whisking. Heat the sauce back up to a boil and serve.

Tags: rich

Comments (10) Questions (0)

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over 3 years ago SallyCan

I was waiting for you to post a recipe for this one. Looks delicious, of course.

Steve_dunn02

over 3 years ago Oui, Chef

I was feeling pretty good about my bread pudding recipe until I saw this one...what a brilliant interpretation. The big challenge for me in making this will be to not eat the donuts so they can get a little stale. Cider donuts, warm from the fryer are the pinnacle of the donut making craft (IMHO), and this recipe takes them even one step closer to perfection. - Awesome! - S

Dsc00353

over 3 years ago American Gastronomic

I love this recipe. It makes me miss the farmers markets when we lived in Brooklyn. We always rewarded ourselves with a few of these donuts and ate them rite away still warm. Not sure how you ended up with any uneaten, but I will definitely be stashing this recipe away. Next time I come across some apple cider donuts, I'll just get extra. My husband will surely send you a letter of personal thanks if I do. Awesome recipe!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

You ask a good question - how did we end up with any uneaten? I'm afraid they were stale when purchased, which at first made me sad, but once stirred into bread pudding, made us all feel a little bit lucky!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this looks heavenly! You are genius, Mrs. W., and/or evil!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Bwahahahahahaha... evil, mostly. :)

Newliztoqueicon-2

over 3 years ago Lizthechef

I rarely meet a bread pudding I don't adore and know that yours will taste divine!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks, DrBabs! I love Commanders. Their bread pudding souffle is divine.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

It is divine, and a day's project to make...but so good.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Mrs. Wheelbarrow! Great recipe! (Even though i hate donuts; i know, not american, but there it is.) Love the Commander's Palace reference--my brother was the manager of Commander's in the late 80's/ early 90's!