At last, we’ve come up with a delicious solution for those leftover BDB Apple Cider Donut Holes! Okay, we know there really aren’t ever any leftovers, but let’s just suppose you bought a couple of extra bags for your holiday visitors and they didn’t get eaten, and now you’re wondering what to do with them. Do not throw them away, because OMG here’s the recipe!

BDB Apple Cider Donut Holes Bread Pudding

Ingredients

• 2 tbsp. butter, softened

• 2 doz. Back Door Bakeshop Apple Cider Donut Holes

• 2 c. milk

• 3 c. heavy cream

• 4 large eggs

• 3 tbsp. raw sugar

• ½ tsp. salt

• 1 tbsp. pure vanilla extract

• ¼ tsp. ground nutmeg

• boiling water for pan

Directions

• Preheat oven to 350°F.

• Butter bottom and sides of a 9”x13” baking dish.

• Cut donut holes into fourths, arrange evenly in dish.

• Heat milk and cream in a saucepan over medium heat until just about to simmer; remove from heat.

• In a large bowl, whisk eggs, sugar, salt, vanilla, and nutmeg.

• Whisking constantly, slowly add the cream into the egg mixture.

• Pour evenly over donut holes; let stand for one minute. (Liquid will be absorbed quickly, so don’t let this sit longer than a minute.)

• Set dish in a roasting pan; transfer to oven. Pour boiling water into the roasting pan–about halfway up sides of the dish.

• Bake until golden brown, about 50 minutes.

• Cool on a rack 10 to 20 minutes.

• Serve warm.

Optional toppings:

Vanilla Caramel Sauce; Fresh Whipped Cream; Ice Cream