In the search for warm, comforting desserts not much tops bread pudding. This tasty version uses cider doughnuts instead of bread as the base, and adds a creamy custard with a hint of vanilla. You just can't go wrong here.
1/2 Dozen Champlain Orchards Cider Donuts (about 3 cups donut pieces)
1/2 cup raisins or other dried fruit (optional)
2 cups milk
2 large eggs
1 teaspoon vanilla
1/2 cup sugar
1/2 teaspoon salt
Preheat the oven to 375°F.
Break the donuts into large, bite-sized pieces.
Arrange the doughnut pieces in a buttered 9" x 9" casserole or baking pan. The pan should be about half full of doughnuts.
Sprinkle raisins or fruit, if using, evenly over doughnut pieces.
To make the custard, whisk the eggs, milk, salt, vanilla, and sugar together until well blended.
Pour the custard evenly over the doughnut pieces in the pan. Gently press the pieces into the liquid, being careful not to break the doughnuts up too much.
Bake the pudding for 20 to 25 minutes, until the custard is set. Remove it from the oven and cool it for 10 to 15 minutes before serving. Dust with powdered sugar or top with whipped cream or ice cream, if desired.
Cover and refrigerate any leftovers.