I may be bias, but Michigan apple orchards are the best…

It has been a family tradition for us to go to a local Michigan apple orchard. We have our favorites, but we tend to like the orchards with the best donuts. Our favorite orchard was the one that made the cider and donuts right in front of you. They even gave you a free sample of cider right off the press.

While we usually don’t have leftover donuts around our house, I wanted to see how some stale apple cider donuts would hold up in a bread pudding. We were looking for the flavor of the donut to come through without being too sweet. This bread pudding came together beautifully and had the perfect amount of fall flavor. Topping it with vanilla ice cream brought the whole dessert together.

This recipe comes together so easy with only a few ingredients.

Stale donuts – use donuts that have left out uncovered overnight or are a few days old

Milk – use a heavier fat content milk for this recipe; whole milk or 2% milk will work

Added sugars & spices – not needed for this recipe if you plan to top your dessert with caramel, vanilla sauce, or ice cream

The basics….

• Allow your donuts to go stale for a few days. If you just can’t wait to make the bread pudding, leave them uncovered overnight.
• Melt your butter; we used salted
• Break up the donuts with your hands so you get jagged edges
• Beat your eggs in a large bowl and then whisk in the milk and vanilla
• Pour the egg mixture over the donuts and let soak in for a few minutes
• Bake until set up, but still slightly jiggly in the center

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