Apple cider doughnut French toast casserole (bread pudding. Same difference) is a fantastic fall breakfast, brunch or dessert. Loaded with apple cider doughnuts, apple pie filling, and toasted pecans and topped with brown sugar streusel, it's kind of hard to stop eating.
6day-old apple cider doughnutshomemade or store bought
1cupprepared apple pie filling
½teaspoonapple pie spiceonly if your pie filling isn't seasoned
1/2-1cupchopped pecanstoasted (or walnuts. Or leave the nuts out altogether)
For the Spiced Whipped Cream
1cupheavy cream
brown sugarto taste, 2-4 Tablespoons
pinchsalt
heavy pinch apple pie spice
Instructions
For the Streusel
Mix all ingredients together until it looks like cookie dough
Scoop streusel onto a piece of parchment or plastic wrap.
Form into a log about 1 1/2 inches in diameter. Wrap well and freeze until solid, about 2 hours.
For the Custard
Whisk all ingredients together in a large bowl until smooth with no eggy bits floating around. Set aside. Whisk again right before assembling the casserole/pudding.
For the Syrup
Combine all ingredients in a medium saucepan. Bring to a boil and boil until syrup is reduced to between 3 and 4 ounces.
You're reducing 1 quart to about 1/2 cup, so it will take quite a while--maybe 30-40 minutes depending on your stove. Keep an eye on it and occasionally pour the contents of the pan into a measuring cup to check if you've reduced it enough.
To Assemble and Bake
Combine the dried doughnuts, pecans and apple pie filling in a 9"-11" square baker and mix well to distribute the apples and pecans evenly.
Pour the custard evenly over the doughnuts. Cover and refrigerate at least 6 hours or overnight.
Before baking, evenly grate as much of the frozen streusel as you want on top of the pudding.
Bake in the center of your oven at 350F until nicely puffed and deep golden brown all over, about 1 hour and 15 minutes. Internal temperature in the center of the pudding should be about 160F.
Cool until just warm before slicing and serving with spiced whipped cream and some of the apple cider syrup.
To Make the Whipped Cream
Combine the cream, the smaller amount of sugar, the salt, and the apple pie spice in a medium bowl. Using a hand mixer or a whisk, beat to medium peaks. Taste, and add more sugar if you would like. Continue beating until the cream holds stiff peaks.
Notes
Prep time does not include drying the doughnuts or making the syrup. Fee free to dry the doughnuts in a low oven (about 200F) for an hour or so.Eat the casserole within about 3 days, storing leftovers in the fridge. I don't recommend freezing this baked French toast.