Cider Donut Pudding
One of my MOST requested recipes ever since I created it. I must give some props to my good friend, Bob Fornasiero, who used to deliver our Harvest Spirits products to us. One Fall evening, Bob was hosting a tasting at Crush & Cask...and he brought a few dozen cider donuts with him from Golden Harvest Farms. I was immediately inspired to create this warm and comforting dessert. Feel free to experiment and tweak the ingredients to your liking...toss in some raisins, dried cherries or whatever you prefer. With the glaze...ditto. Bourbon works well, as does rum, or several cordials. Need it booze-free? That's ok too...just omit the booze from the glaze and add a touch of apple cider!
Cider Donut Bread Pudding with Bourbon Glaze
1 stick unsalted butter
1 cup granulated sugar
5 large eggs, lightly beaten
2 cups heavy cream
2 tsp. best quality ground cinnamon
1/2 tsp. nutmeg
1 tbsp. best quality pure vanilla extract
1 tsp. vanilla caviar (that's just what i call the scrapings from the inside of a fresh vanilla bean)
1/2 cup raisins (except today i used cherry craisins instead)
12 apple cider donuts
For the sauce:
4 tbsp. unsalted butter
1/2 lb. confectioner's sugar
bourbon to taste (you may also use rum, applejack, irish whiskey...whatever hooch you love!)
Preheat oven to 350 degrees.
In a food processor fitted with the steel blade, combine butter and sugar just until it forms a ball. Add eggs, heavy cream. cinnamon, nutmeg and vanilla and process until blended.
Lightly butter a 9 x 13 baking dish.
Break the cider donuts into pieces and layer in the dish. Scatter raisins (or craisins) over the top. POur the custard mixture over the top and allow donuts to soak in the custard for 10 minutes. Be sure every donut piece is covered by the custard.
Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes until lightly browned and custard set.
Make the boozy sauce:
Melt butter in a saucepan and remove from the heat. Add confectioners sugar and your choice of hooch and whisk until blended. Pour over the pudding.
Serve with vanilla or caramel sea salt gelato or whipped cream.
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