Shared Plates: November 2018 Contest Winner
Clinton Township resident, Jenn Tilton, is a jack of all tasty trades. She’s been working as a pastry chef for the past 12 years, and says her interest in food developed early on, a result of helping her mother and grandmother in the kitchen. When she’s not wrist-deep in batter and dough, Tilton runs a food blog called Indulge by Jenn.
It’s little surprise then, that Tilton took the prize for this month’s challenge on repurposing leftovers with her delicious Apple Cider Mill Donut Bread Pudding made with leftover doughnuts. “Readers will love the fresh taste of the cinnamon sugar doughnuts from the cider mill and the sweet crunch of a Michigan apple,” she says. “This bread pudding is a comfort dish.” We think you’ll agree.
Recipe: Apple Cider Mill Donut Bread Pudding
1 dozen cinnamon and sugar cake doughnuts
1 Honeycrisp apple (diced)
1 cup dried cherries
1 Tbsp. cinnamon
2 cups vanilla bean custard
24 muffin wrappers
Vanilla Bean Custard Ingredients:
1 ¼ cups heavy cream
1 ¼ cups whole milk
½ cup granulated sugar
2 tsp. pure vanilla extract
6 egg yolks
In a medium pot, combine cream, milk, sugar, and vanilla, and bring to a boil. Slowly whisk the yolks until completely combined. Set aside. Preheat oven to 320 degrees. Crumble doughnuts into a mixing bowl, add diced apples, cranberries, and cinnamon and toss together. Pour in the custard and mix the ingredients so that the dry ingredients absorb the custard. Set the mixture aside. Line muffin pan with wrappers and scoop doughnut mixture into each wrapper. Bake at 320 degrees for about 11 minutes or bake in a greased 9×13-inch pan. Once cooled, dust with powder sugar. Best served warm!