Cider Doughnut Bread Pudding - KCTV5 News

Cider Doughnut Bread Pudding

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James Kloepper's Louisburg Cider Mill Cider Doughnut Bread Pudding

Yield: Serves 8 – 10

Bread Pudding:
4 oz. unsalted butter
½ cup brown sugar
½ cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon pure vanilla extract
1 cup raisins
16 Louisburg Cider Mill Cider Doughnuts
¼ cup Calvados (Apple Brandy)
or ¼ cup Louisburg apple cider

Preheat oven to 350°
In food processor or mixer, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, nutmeg, vanilla, and Calvados. Process until blended. Lightly butter a 9×13 baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 – 10 minutes. You may need to push the doughnut pieces down during this time to ensure even coverage by the egg mixture. Cover with foil and bake for 35 – 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set but still soft.

Make the bourbon sauce:
1 ½ cups heavy cream
2 teaspoons pure vanilla extract
¼ cup sugar
1 tablespoons corn starch
¼ cup bourbon (Maker's Mark)
or ¼ cup Louisburg apple cider

Heat the cream, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pan from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat for 1 minute. (This is not a thick cream sauce, it is meant to be fairly thin.)

Make the spiced whipped cream:
2 cups heavy cream
1/8 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Beat the cream with an electric mixer until soft peaks form. Add the sugar cinnamon, and nutmeg. Continue to beat mixture until it forms stiff peaks.

To serve: Cut the pudding into 3 x 3 inch pieces. Place in center of serving plate. Spoon the Bourbon Sauce over the pudding. Top with Spiced Cream Garnish with a sprig of fresh mint.

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