Apple cider donuts soaked in a simple egg custard, then baked until crisp on top and gooey in the middle. Serves 2.
Prep takes 10 minutes. Chill for 1 hour, then bake for 30 minutes.

Ingredients

• 4 North Hadley Sugar Shack Apple Cider Donuts, cut into quarters
• 2 Latremore Pine Ridge Farm Organic Brown Eggs
• ½ cup Nuthatch Almond Milk
• ¼ cup light brown sugar
• ½ tablespoon pure vanilla extract
• Unsalted Butter, for the pan
• Confectioners sugar, for topping
• Vandana Farm Maple Syrup, for topping
• Oakridge Heavy Cream, whipped, on the side
• Parker’s Apple Sauce, on the side

You’ll also need a 6 inch cake pan (a removable bottom helps), a mixing bowl, a whisk, and foil. Set a baking sheet under the pan to catch any leaks.

Instructions

1. Grease the cake pan with butter.
2. Arrange the donut quarters in a circle, working from the outside in. They should touch, but don’t jam them in.
3. Whisk the eggs in a bowl. Add the almond milk and vanilla and whisk again. Add the brown sugar and whisk until combined.
4. Pour the mixture evenly over the donuts. Cover the pan with foil and refrigerate for 1 hour.
5. Heat the oven to 350°F. Bake for 30 minutes.
6. While it bakes, whip the heavy cream to soft peaks.
7. Lift the casserole out of the pan and onto a plate. Dust it with confectioners sugar and serve with maple syrup, whipped cream, and apple sauce on the side.

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