When I was little, fall was always marked by a trip (or two . . .) to a local apple orchard for some apple picking and cider doughnuts. Rogers Orchard in Southington has the best apple cider doughnuts anywhere. Okay, I may be biased, but no one has convinced me yet that there’s anything better than a fresh apple cider doughnut from their bakery. There are two types to choose from, sugared or plain, but it wasn’t really a trip to Rogers unless everyone was covered in sugar from their doughnut. Since Rogers offered an extra day of pick-your-own apples for Columbus Day, it was a tradition I was thrilled to share with Lane, M, and O.
We did actually pick apples, but we’re not going to be making much with them until this weekend. We were excited to note that Rogers sells day-old apple cider doughnuts for the bargain price of ninety-nine cents. When I told Lane that they are fantastic for bread pudding, he grabbed a bag and added them to our purchases without another word. So, with day-old apple cider doughnuts, I made an amazing bread pudding and deliciousness was enjoyed by all. If you don’t have a great place to get apple cider doughnuts near you, don’t worry, any regular cake type doughnut will work. They do not need to be apple cider doughnuts. Day-old or otherwise stale doughnuts work best, fresh doughnuts collapse and turn to mush when you soak them in the milk. I also don’t add any sugar, the doughnuts are sweet to begin with and when you top this with maple syrup (sooooo good) or the glaze, you really don’t need any more sugar. I made this with one per-cent milk, and have made it with skim milk, so that does cut down on some of the guilt (okay, you can use heavy cream or half-and-half and that’s great too). It seems a new tradition has been born.
Apple Cider Doughnut Bread Pudding
for the bread pudding:
- 1 dozen day-old (or stale) apple cider doughnuts (or other cake type doughnut)
- 2 1/2 C. milk (anything from skim to cream works, I used 1%)
- 6 large eggs
- 2 tsp. vanilla extract
- 1 Tbsp. ground cinnamon
- 1 tsp. ground nutmeg
for the glaze:
- 1 1/2 C. confectioner’s sugar
- 1 Tbsp. milk (possibly more)
- 1/4 tsp. vanilla extract
Heat the oven to 350 degrees.
Butter the bottom and sides of a 9×13 inch glass baking dish.
Using a serrated knife, cut each doughnut into 8 pieces and put the doughnut pieces into a large bowl.
In a medium bowl, combine the milk, eggs, cinnamon, and nutmeg and whisk to combine.
Pour the milk mixture over the doughnut pieces and gently toss to coat all of the doughnut pieces in the milk mixture.
Let the doughnut mixture sit for about 5 minutes, then pour evenly into the prepared baking dish.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Carefully remove the aluminum foil and continue to bake for 35 minutes, until the bread pudding is golden brown and puffed up.
To make the glaze, combine the confectioner’s sugar, milk, and vanilla in a medium bowl and whisk to combine. Add milk 1 Tbsp. at a time until desired consistency is reached (glaze should be thick but pourable).
Makes 12 servings.
Source: adapted from The Queens Galley