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
Test Kitchen Notes
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
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Ingredients
- Cider Donut Bread Pudding
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6
cider donuts, a little stale
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4
large eggs
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1 cup
heavy cream
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1/2 cup
whole milk
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1/2 teaspoon
ground ginger
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1/8 teaspoon
nutmeg
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Softened butter
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1/4 cup
Laird's Applejack or Armagnac
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12
plump, pitted prunes
- Applejack Sauce, in the tradition of Commander's Palace
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1 cup
heavy cream
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1/2 tablespoon
cornstarch
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1 tablespoon
cold water
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3 tablespoons
sugar
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2 ounces
Applejack, from plumping the prunes
Directions
- Cider Donut Bread Pudding
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Warm the applejack and pour it over the prunes to plump them. Let this mixture sit for an hour.
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Cut the donuts into 8 pieces each.
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Beat the eggs, cream, milk and spices until nice and frothy. Add the cider donuts and allow to marinate for an hour.
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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.
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Remove the prunes from the booze and rough chop them. Stir them into the donut mixture. Reserve the booze for the sauce.
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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.
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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.
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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
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Bring the cream to a boil in a small saucepan.
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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.
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Add the sugar and liquor, keep whisking. Heat the sauce back up to a boil and serve.
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