Cider Mill Doughnut Bread Pudding

Cider Mill Doughnut Bread Pudding

with sanders caramel & fresh whipping cream

This is a great recipe if you have left over doughnuts and not a clue as to what to do with them. Here in Michigan, cider mill doughnuts happen to be tasty treats that majority of Michiganders cannot wait to sink their teeth into. People literally, line up and wait upwards of two hours (sometimes more) in order take a bite out of these fresh pillowy warm bundles of yum.

They are somewhat of a delicacy here in the good Ole Mitten state, since they are usually only available in fall months during apple picking time. Even though the wait is long, you will not be disappointed. Because these are made fresh and only last about a day before they start to get stale, you have to eat them quick. Hence, the reason for creating this recipe

This Cider Mill Doughnut Bread pudding has a texture that is unreal, so light and pillowy soft. It literally melts in your mouth. The almonds add a nice crunch without it being weird while the whipped cream and Sanders Caramel Sauce add an extra oomph of decadence. For those of you, who are not familiar with Sanders, shame on you! Sanders Caramel is a creamy caramel with a hint of butterscotch that I consider a small taste of heaven.

This recipe is super easy, super yummy, and super worth the wait!

Directions:

1. In your baking dish, break doughnuts into bite size pieces.
2. In a separate bowl mix together the evaporated milk, eggs, sugar, cinnamon, and nutmeg.
3. Pour over the doughnuts. Add the raisons and mix until all ingredients are incorporated. Cover and allow the mixture to chill for at least 1 hour or overnight in the refrigerator.
4. Bake at 350 degrees for about 40-45 minutes or until a knife comes out clean.
5. Serve warm with Sanders Caramel Sauce and fresh whipped cream.