I told you this might happen.
I had an inkling that bread pudding would be the best way to transform the leftover half batch of Baked Mini Apple Cider Doughnuts.
I was right.
I am now convinced that slightly stale baked doughnuts are the ideal ingredient for a light and souffle-like bread pudding.
A low-fat and lightly sweetened “custard” base is poured over and soaks into the tender pieces of apple cider doughnut. The mixture bakes into a delightfully spongy pudding that is finished with a drizzle of warm caramel sauce; because let’s face it, caramel is an innate flavor enhancement for apple-themed baked goods.
I’m already contemplating baking another batch of cider doughnuts, for the sole purpose of making more of this fantastic doughnut bread pudding!
Apple Cider Doughnut Bread Pudding with Caramel Drizzle
adapted from King Arthur Flour
- canola oil cooking spray
- about 2 cups roughly torn/chopped Baked Mini Apple Cider Doughnuts (I used 12 mini doughnuts w/o the sugar topping)
- 1 cup 1% low-fat milk
- 1 egg, lightly whisked
- 1/2 tsp pure vanilla extract
- 1/2 tsp apple pie spice
- 1/8 tsp salt
- 2 Tbsp evaporated cane juice or granulated sugar
- 2 Tbsp Sucanat or brown sugar
- all-natural caramel sauce for drizzling
- Preheat oven to 350 degrees F.
- Lightly coat 4 individual ramekins with cooking spray.
- Evenly scatter the doughnut pieces amongst the prepared ramekins.
- In a large measuring cup with a spout, whisk together the milk through sugars until well-mixed.
- Pour the mixture evenly over the doughnut pieces. Allow the doughnut pieces to soak up a bit of the liquid by gently pressing on them.
- Bake for about 20 minutes, or until the puddings are set. Let rest at room temperature for a few minutes before serving.
- Drizzle with warmed caramel sauce.
- Can be served warm or at room temperature.