| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 40 min |
| Inactive: | 30 min |
| Cook: | 35 min |
| Yield: | 12 servings |
Ingredients
- 1/2 cup raisins
- 1/3 cup apple brandy
- 2 Fuji apples
- 1 tablespoon lemon juice
- 4 large eggs
- 3 cups half-and-half
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 14 Dunkin’ Donuts Old Fashioned Cake Donuts
- 3/4 cup unbleached all-purpose flour
- 6 tablespoons brown sugar, packaged
- 1/4 teaspoon salt
- 1/2 cup old fashioned rolled oats
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- Apple Brandy Sauce, recipe follows
- Confectioners’ sugar, for dusting
- Spiced Cream, recipe follows, optional
- Fresh mint sprigs, for garnish
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 cup heavy cream
- 1/3 cup apple brandy
- 2 egg yolks, lightly beaten
- Pinch salt
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside.
- Gently simmer the raisins and brandy in a small saucepan over low heat. Remove from the heat and set aside. Peel, core and cut the apples into 1-inch chunks. Add them to a small bowl and toss with the lemon juice. Set aside.
- In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined. Cut the donuts into 1-inch pieces. Add the donuts to the bowl with the egg mixture. Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping.
- To make the crumb topping. Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside.
- Stir the apples and the raisins with the brandy into the soaked donuts. (Make sure the donuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups. Sprinkle each custard with the crumb topping. Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes. Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes.
- To serve: Spoon the Apple Brandy Sauce on dessert plates and arrange each pudding on the sauce. Lightly dust with confectioners’ sugar. Garnish each pudding with a dollop of Spiced Cream, if using, and a sprig of mint. Serve immediately.
- In a medium saucepan melt the butter over medium-low heat. Add the sugar and stir until combined. Whisk in the heavy cream, brandy, egg yolks and salt. Cook until the sauce has thickened, about 2 to 3 minutes, whisking constantly. Do not let the sauce come to a boil. Remove from the heat and let cool slightly. Serve warm with the Apple Crisp Bread Pudding.
Reviews
Love it!! Love it !! She never fails my taste buds! 🙂
With some modification, I loved this recipe. Since I had no doughnuts, I made it with bread. The sauce was cut as well. Even so, everyone who tried it had good things to say. I will make it again.
Looking over the ratings, reviews and list of ingredients, how can anybody not want to make this recipe? Fairly fussy, but not difficult produced a bread pudding no better than my usual one. Being complicated in and of itself isn’t a virtue. The extra work has to result in a better product. Although I am a big fan of both bread pudding and apple crisp, the sum of these parts isn’t a better whole.
Even with substitutions (regular store bought doughnuts for cake, no apple brandy – just regular brandy, and different kind apples) could not ruin this amazing recipe. What a great combination of flavors, and the texture is velvety and wonderful. Thank you so much!!!
Made this recipe as written. Used Apple Jack cause I could find it easily. I did have the extra large muffin pans and it makes the right size serving per person. Am going to try it using different type fruits at different holidays. Not being a fan of cake doughnuts did use them and wouldn’t change any ingredient in the recipe. Love the crunch the topping adds to the dish. Sauce is wonderful but best served warm. Did not make whipped cream topping used ice cream instead but going to serve with whipped cream on the next batch. Freezes really well also.
Bread pudding and apple crisp are my two favorite desserts, so when I saw this I had to make it. I made a few substitutions (to make it healthier and because of what I had on hand). Instead of donuts I used cinnamon swirl bread. Instead of half and half I used 1.5 cups light cream and 1.5 cups skim milk. I used brown sugar in the custard, and egg beaters. I also used apple juice instead of the brandy. I also then split up the pudding into a 9×9 baking dish and 6 muffin cups. It fit perfectly. The 9×9 pan took 45 minutes to bake. With all of the substitutions, it was still rich and decadent, and I will without a doubt make this again!! AMAZING!!
Great recipe!!! My husband and kids loved it. I replaced the apple brandy with Mott’s Natural Apple Juice and it was great. I’m going to make this again.
Mmmmmmm….BIG HIT, here at the office, and DEFINATELY on the menu for the holidays. Think I’ll add some brown sugar to the brandy sauce, instead of some of the white. Wonderful – THANKS!
I made this for Sunday dinner and it was fabulous! I also made it in a 13×9 baking dish, just added 12 to 15 extra minutes. I will be making this again and again, it’s a keeper.
For the peps that couldn’t find apple brandy, just go to the liquor store I had no problem finding it.
OMG… I made it for my family and found myself liking my finger before I put it in the oven, this is one amazing dish. The only problem I encountered was not finding apple brandy, but Improvised with ammaretto. This dish is sure to ignite every taste bud. I see why she won!