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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.) - MrsWheelbarrow —MrsWheelbarrow
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
Cider Donut Bread Pudding
cider donuts, a little stale
cup heavy cream
cup whole milk
teaspoon ground ginger
cup Laird's Applejack or Armagnac
plump, pitted prunes
- Warm the applejack and pour it over the prunes to plump them. Let this mixture sit for an hour.
- Cut the donuts into 8 pieces each.
- Beat the eggs, cream, milk and spices until nice and frothy. Add the cider donuts and allow to marinate for an hour.
- 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.
- Remove the prunes from the booze and rough chop them. Stir them into the donut mixture. Reserve the booze for the sauce.
- 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.
- 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.
- 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
cup heavy cream
tablespoon cold water
ounces Applejack, from plumping the prunes
- Bring the cream to a boil in a small saucepan.
- 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.
- Add the sugar and liquor, keep whisking. Heat the sauce back up to a boil and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert