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Oct 16, 2012
11:44 AM
The Main Course

Apple Cider Doughnut Bread Pudding Recipe

By Beth Ceccarelli
Apple Cider Doughnut Bread Pudding Recipe

(page 1 of 2)

Fall is all about pumpkins, apples, baking and hearty comfort food, so when we got a hold of chef John Brandt-Lee’s recipe for apple cider donut bread pudding from Avalon Restaurant in West Chester, we couldn’t wait to share it. See the recipe come together here, then get to work! We promise you won’t be disappointed. To sign up for Avalon’s monthly newsletter with more recipes and restaurant news, visit avalonrestaurant.net.

Ingredients
2 vanilla beans
7 ounces sugar
1.5 quarts heavy cream
1 whole egg
12 egg yolks
6 large croissants
6 apple cider donuts (look for them at Highland Orchards in West Chester or at local farmers’ markets)

Tip: you will need a baking dish for bread pudding and a larger baking dish to use as a water bath. You can also use aluminum cup cake tins.
 

Recipe continued on page 2 ...
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About This Blog

The Main Course Blog is penned by a collection of creative food writers from The Town Dish, a network of local food and drink websites focusing on local dining on the Main Line and in the Philadelphia suburbs. Their national brand, Dish Trip (a partnership with Southwest Airlines) travels in the name of food and often contributes to OpenTable.com. The Town Dish stays on the cutting edge of the culinary scene, diving into delicious food and drinks on a local and national level, to share the enticing culinary stories.
 

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