Use Day-Old Doughnuts for this Apple Packed Bread Pudding
I live near a market called Atkins Farms and it began as a small apple orchard stand decades ago and today is a marvelous market focusing on fresh produce of all kinds. They also make apple cider and are quite well known around here for their apple cider doughnuts. The are walking distance from Hampshire College, where I went to school, and us starving students knew that that if we ambled around the administrative building we could probably find a platter or two of these out for sampling. They come plain and coated with cinnamon-sugar and I could never decide which I liked best. This Apple Cider Doughnut Bread Pudding is a perfect use of day-old (or older) doughnuts that have seen better days. The optional Calvados is nice if you have it around, but is not necessary by any means.
- 6 cups cubed apple cider doughnuts (about 10 medium sized apple cider doughnuts)
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup sugar
- ¼ cup Calvados apple brandy, optional
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- Position rack in center of oven. Preheat oven to 350°F. Coat a deep-dish pie plate with nonstick spray.
- Toss the cubed doughnuts into the dish.
- Whisk together the milk, cream, sugar, liqueur if using, eggs, vanilla and salt in a large mixing bowl. Pour over the doughnuts, saturating evenly. Let sit for 10 minutes.
- Bake for 30 to 40 minutes, or until bread pudding is lightly golden and custard is set. Cool pan on rack for about 5 minutes. Serve warm or at room temperature. Leftover bread pudding may be covered with plastic wrap and refrigerated for up to 2 days. Re-warm gently in microwave if desired.