Cider Hill Farm Cider Doughnut Bread Pudding
Cider doughnuts meet bread pudding in a delectable dish inspired by Cider Hill Farm, in Amesbury, Massachusetts.
Cider Hill Farm Cider Doughnut Bread Pudding
Photo Credit : Photo by Corey Hendrickson | Styling by Liz Neily | Campfire Pottery, Portland, MaineThe cider doughnuts at Cider Hill Farm in Amesbury, Massachusetts, are the perfect fall treat. In the unlikely event of leftovers, use them as a delicious foundation for this simple cider doughnut bread pudding.
Yield:
4 to 6 servingsIngredients
Salted butter, for the pan
6 cider doughnuts, broken into bite-size pieces
1 large apple, peeled, cored, and chopped
1½ cups half-and-half
¼ cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon table salt
Vanilla ice cream and maple syrup, for serving
Instructions
Butter an 8-by-8-inch baking dish. Arrange the doughnut pieces and chopped apple in the baking dish.
In a medium bowl, whisk together the half-and-half, sugar, eggs, vanilla, cinnamon, and salt. Pour this over the doughnut and apple pieces. Let this sit until liquid is absorbed, at least 20 minutes and up to overnight.
Twenty minutes before baking, preheat your oven to 350°F and set a rack to the middle position. Once the oven is hot, bake until the custard is set and the top is golden brown, about 30 minutes. Cool and serve with a scoop of ice cream and a drizzle of maple syrup.
