Meatless Monday: Cider Mill Bread Pudding

Meatless Monday: Cider Mill Bread Pudding

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(WJBK) -

Get this recipe courtesy of Jennifer Tilton, executive pastry chef at Morning Glory Coffee & Pastries in Grosse Pointe Farms.

(Makes two dozen)

INGREDIENTS:
1 box of cinnamon & sugar cake doughnuts
1 Honey crisp apple (diced)
1 cup dried cranberries
1 tablespoon of cinnamon
2 cups vanilla bean custard (your choice)

24 Muffin wrappers

PREP:
Preheat oven to 320 degrees F
1. Crumble doughnuts into a mixing bowl.
2. Add diced apple's, cranberries, and cinnamon. Toss together.
3. Pour custard mix (your recipe choice) over doughnuts and mix together so custard soaks into everything and set aside.
4. Line muffin pan with muffin wrappers.
5. Scoop doughnut mixture into muffin pan and bake at 320 for about 11 minutes.
6. Once cooled, dust with powder sugar and enjoy!

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