Sunny's Apple Cider Donut Pudding

Sunny's Apple Cider Donut Pudding might be just the main course you are searching for. One serving contains 1030 calories, 16g of protein, and 36g of fat. This recipe serves 12 and costs $2.08 per serving. This recipe from Foodnetwork has 1133 fans. Head to the store and pick up vanillan extract, dried cranberries, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. With a spoonacular score of 55%, this dish is solid. Similar recipes include Apple Cider Donut Muffins, Apple Cider Donut Bites, and Apple Cider Donut Muffins.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven. Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside. Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake. In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice. Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top. Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.

 

Step by step:

1. Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes.

2. Remove the baking sheet and continue to preheat the oven.

3. Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside.

4. Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.

5. In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color.

6. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.

7. Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish.

8. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes.

9. Pour the remaining custard over top.

10. Remove the topping from the refrigerator and sprinkle evenly over the top.

11. Bake until golden brown and bubbly around the edges, 35 to 40 minutes.

12. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.

Nutrition Information:

covered percent of daily need