Going apple picking is always one of my favorite fall activities. I’m a big fan of Beardsley’s Cider Mill & Orchard in Shelton. It’s only a short drive (30 minutes from Fairfield), you pick as much as you want and pay by the pound, you can watch the fresh cider being pressed, and they have a great little store selling all kinds of apple-goodies like pies, cider, and my favorite…cider donuts! They are constantly making them right on site and the aroma is heavenly, so of course I bought an unnecessary full dozen. Because they just aren’t the same the next day, I decided to use what we didn’t eat to make a delicious Cider Donut Bread Pudding.
Full disclosure–I normally hate bread pudding. And rice pudding. And flan. And custard-like desserts in general. But I admit this was pretty delicious (and an awesome way to use up my day-old donuts). Score!
Cider Donut Bread Pudding
5-6 donuts, broken into about four pieces each
2 cups milk (or cream)
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Put the broken donut pieces in an 8×8 (or 9×9) inch baking dish.
In a bowl, whisk together the milk, eggs, sugar, vanilla, and salt. Slowly pour into the baking dish, covering the donuts. Allow to soak about 15-30 minutes.
Preheat oven to 350 degrees.
Bake for 45 minutes or until custard is set.