Saucy Doughnut Ball and Apple Pudding for Two.

Ingredients.

12 applesauce doughnut balls, broken apart and dried overnight
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted
2 tablespoons white sugar
1 tablespoon dark brown sugar
3/4 cup whole milk
1/4 cup farm-fresh cider
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Pinch of nutmeg, freshly grated
1/4 of a large apple, cored, peeled and chopped

Directions.

Preheat the oven to 350 degrees. Butter two ramekins. Each ramekin should have a 12-ounce capacity.

Put the dry donut pieces into a mixing bowl.

In a 4-cup glass measure, combine the egg, butter, sugars, milk, cider, vanilla,

cinnamon and nutmeg. Pour this liquid mixture over the broken doughnut balls,

and let sit for 30 minutes.

Stir chopped apple pieces into the mixture.

Pour the mixture into the prepared ramekins and bake for 30 to 35 minutes, or until

the custard has totally set. Serve warm or room temperature. When the puddings reach room temperature, they will slide right out of the ramekins.

Put a baking sheet or some aluminum foil on the rack below the baking bread puddings to catch any drips. Just in case.
If you plan to eat these for breakfast, you can bake them the day before and just reheat them. Or, fill the ramekins the night before and store them in the refrigerator. In the morning, pop them into a preheated oven. They’ll take a few minutes longer to bake.