Tastes like fall, y’all

Mary probably had the biggest sweet tooth of anyone I’ve ever known. She didn’t eat large portions of sweets, but she had something sweet everyday. She would make desserts from their peaches and cherries all the time, and I remember an apple dumpling once that was so good. I don’t know that I had ever had one before that. Rice pudding was in the oven at least once a month, but my favorite treat was her bread pudding.

We went for a Sunday drive this afternoon all over the countryside of Greene County, TN, passing so many small older homes out in the country. Several reminded me of Mary and Charlie’s house. They built it themselves from cinderblock and stucco. It had a front porch that stretched all across with huge stairs leading up to it, and a porch the full length of the back. The front porch was for sitting, talking with neighbors, waving at folks as they went by, and just relaxing. The back porch was for working. We would snap beans and shuck corn back there, fetch water for the garden from the cistern, and prep food for canning and freezing.

So while I was thinking about Mary today, I thought I would get back in the kitchen and work on a bread pudding and make something with apples. I picked up a box of sugar coated donuts at Walmart on Friday in a moment of weakness, and we had 8 left, so I thought I would use them up. Donut Bread Pudding with Apple Butter Glaze it is! I had also just opened the last jar of my Overnight Apple Butter that I made in the crockpot last year. I’ll have to get more apples to make this and more apple butter soon.

Donut Bread Pudding with Apple Butter Glaze

Ingredients:

6-8 glazed or sugared donuts – day old are best for this

1/2 cup pecans, halves or pieces

1 large apple; peeled, cored, and diced

3 tablespoons butter, melted

4 eggs

2 egg yolks

2 cups whole milk

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch of cardamom

Directions:

Break donuts up into 1 inch pieces and layer in a 9×13 prepared baking dish. Sprinkle pecans and apple dices over donuts. Pour melted butter over all and toss to coat. 

In a large mixing bowl combine eggs, yolks, milk, brown sugar, cinnamon, nutmeg, and cardamom. Whisk until well combined. Pour evenly over donut mixture, making sure all pieces are coated in egg mixture. 

Preheat oven to 350. Cover pudding with foil and let sit while oven comes to temperature. Bake for 30 minutes. Remove foil and bake an additional 30 minutes. 

Let sit and cool for 10 minutes. Glaze with Apple Butter Glaze (recipe below) or any icing of your choice!

Apple Butter Glaze

1 cup of confectioner’s sugar

4 tablespoons of apple butter

Combine until well incorporated and pour over pudding before serving

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The Appalachian Tale

Memories, recipes, and Tales of an Appalachian Boy.

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