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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
- 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
- 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
- 1 cup heavy cream
- 1/2 tablespoon cornstarch
- 1 tablespoon cold water
- 3 tablespoons sugar
- 2 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