Move over bread pudding.
This fall-forward donut version of the classic dessert is packed with apples and coming in hot.
Now imagine you replace the bread with glazed donuts and fold sweet, syrupy sauteed apples into the mix.
Photo:Fred Hardy
This recipe was developed by Anna Theoktisto.
Ingredients
12glazed yeast donuts(about 26 oz.
Grease a 2-quart or 9-inch square baking dish with butter.
Cut donuts into eighths.
Scatter in baking dish.
Pour mixture over donuts; toss gently to combine.
Let stand, uncovered, at room temperature for 10 minutes, stirring twice.
Meanwhile, melt butter in a large skillet over medium-high.
Add apples, sugar, and remaining 1 teaspoon cinnamon.
Cook, stirring often, until apples are crisp-tender and a thick syrup forms, 6 to 8 minutes.
Spoon apples and syrup over donut mixture.
Cover tightly with aluminum foil and bake for 40 minutes.
Remove foil and bake until top is brown and just set, about 15 minutes.
(If you want a little more browning, broil for 2 to 3 minutes.)
Serve warm, topped with vanilla ice cream.
The Hole Story
We tried a bunch of different donuts during testing.
Glazed yeast worked way better than cake or apple cider donuts, which got mushy when soaked in custard.
