In this Cider Mill Doughnut Bread Pudding, day old doughnuts are baked in a cinnamon custard until decadent and delicious. Serve in a bowl with a scoop or two of vanilla ice cream and a drizzle of the homemade butter rum sauce.
18cider mill doughnuts or plain cake doughnuts, day-old or "stale"
2teaspoonspure vanilla extract
1/4teaspoongrated fresh nutmeg
1stick unsalted buttermelted and cooled
FOR THE BUTTER RUM SAUCE:
3/4cuplight brown sugar
Butter a 3 to 3.5-quart baking dish.
Break the stale doughnuts into bite-size pieces and place into the prepared dish.
In a mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon and nutmeg. Pour in the heavy cream and melted [and cooled] butter. Stir to combine and pour over top of the doughnuts.
Preheat your oven to 350°.
Use your hands to press the doughnuts down into the custard and let sit for 20 minutes. Cover the bread pudding with aluminum foil before sliding it onto the middle rack of your preheated oven and baking for 35 minutes. Uncover and continue baking for 20 more minutes or until set and the top is crisp and golden brown.
Let the pudding cool for 10 to 15 minutes before dusting with powdered sugar and cinnamon.
Serve warm doughnut bread pudding in bowls with a scoop or two of vanilla ice cream and a drizzle of the butter rum sauce.