Ring in the Thanksgiving holiday with Michael Symon’s Cider Donut Bread Pudding!
CIDER DONUT BREAD PUDDING
1 tablespoon unsalted butter (softened)
12 day-old cinnamon sugar cider donuts (cut into 8 pieces)
1 1/2 cup apples (peeled, small dice)
2 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cups whole milk
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon nutmeg (freshly grated)
1/4 teaspoon cinnamon
Kosher salt (to taste)
Preheat oven to 350ºF. Grease a 9×13-inch baking dish with the butter.
Add the donuts and the apples to the greased baking dish in an even layer.
In a large bowl, add the eggs, egg yolks, half and half, whole milk, sugar, vanilla extract, nutmeg, cinnamon, and salt, and whisk to combine until smooth. Pour the egg mixture over the donut mixture and gently press down so all of the donut mixture is soaked in the liquid. Let sit for at least 10 minutes before baking.
Cover with foil and place in the oven to bake for 30 minutes. Uncover and continue to bake until the custard is set, about 35-40 minutes. Remove from the oven and let cool slightly before serving.
Tip: 1. Prepare ahead of time and allow the bread pudding to soak in the fridge. Remove from the fridge, bake and serve.
2. If the doughnuts are fresh, toast the doughnuts until dried out in an oven, about 5-7 minutes.