APPLE PICKING PUDDING

Apple Cider Donut Bread Pudding with Sauteed Apples and Pecans

I am weak, so very, very weak, when it comes to cider donuts. So there I was, apple picking with a friend, when the bag of cider donuts floated into my vision. It was a beautiful Fall day, apples all around, the smell of cinnamon and cider in the air - what was I to do? Buy them! Buy them all! OK, maybe not all of them, but certainly a half dozen. I went home, reveled in my donut, and then realized that I was going to have 5 stale donuts on my hands tomorrow and I needed a plan. What I came up with was an apple cider donut bread pudding with apples sauteed in brown butter, some cinnamon and pecans. Yum! Next time, I may get a dozen.

What will I do with the rest of my apples? Some will become apple crisps, some will be the base for apple caramel (keep an eye out for apple caramel-y cookies) and some I’m just going to eat. Happy Fall!

NOTE: What kind of apples should you use? I used either Ida Red or Ruby Frost (to be honest they all got jumbled up in my bag), but don’t worry about the actually variety. Instead, look for a tart apple that will hold it’s shape when it’s baked. With the donut and maple syrup you don’t need need any more sweet in there and a tart apple balances it all out beautifully.

APPLE PICKING PUDDING 4-6 Servings

For the apples:

-2 large apples, cored and chopped (peeling’s optional)

-1/2 tablespoon unsalted butter

-1/2 tablespoon brown sugar

1. Melt the butter over medium heat. When it’s done foaming, turn down the heat a bit and continue cooking, stirring often, until it starts to brown.

2. Add the brown sugar, stirring until it melts, and then the apples.

3. Cook over low heat until the apples just start to soften.

4. Set aside to cool.

For the pudding:

-5 or 6 apple cider donuts, each cut into about 8 pieces

-3 eggs

-2 cups whole milk

-2 tablespoons maple syrup

-1 teaspoon vanilla extract

-1/2 teaspoon salt

-1/2 teaspoon ground cinnamon

-Sauteed apples

-3/4 cup pecans, chopped

1. Preheat the oven to 325 degrees and place a rack in the center. Butter a 6 cup baking dish.

2. Put the donut pieces on a baking sheet and toast them for 15-20 minutes until they start to crisp up just a bit. Set them aside to cool for a bit.

3. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, salt and cinnamon.

4. Add the cooled donuts to the bowl, and dunk the pieces in there. Soak for 15 minutes. Stir VERY gently a couple of times while it’s sitting so the donuts even soak up the egg mixture.

5. Tip the donuts and custard into the baking dish. Distribute the apples and then the pecans over the top.

6. Put the dish on a rimmed cookie sheet, put it in the oven and bake for 45-60 minutes. Check it after 45 with a cake tester - it’s done when it’s just about clean when it comes out.

Want a sweeter pudding? Add another tablespoon of maple syrup to the egg mixture or sprinkle some brown sugar on top before baking.