Rack M Nation: Apple Fritter Bread Pudding

Hey there, kiddos. I am so sorry for having taken a prolonged absence from this hallowed delicious line of articles. A few positives from my time off: I am now older, dumber, fatter, and MUCH wiser when it comes to food. So, lets get started!

The Mrs. and I recently took a trip to Nashville and I'll be g'awll damned if that town doesn't know its food and beer. It was almost magical. I had so much good stuff there that I'm going to be attempting to replicate and improve upon at home so stay tuned. I think the single best thing we had was on our last night in town, we went to M. Restaurant over on the west side of downtown. It was great, I had amazing shrimp N grits and the wife had something that had too many veggies in it but it looked super good too. The best part of all was the dessert, of course. It was this decadent apple fritter bread pudding that was served with homemade ice cream and salted caramel sauce. SO. EFFING. GOOD. I had to have more of it so I found a recipe online that I adjusted properly to my own level of heftitude and got to it.

Apple Fritter Bread Pudding

Ingredients

4 large eggs
2 cups sugar + 4 tablespoons sugar
2 tablespoons vanilla
4 cups milk
2-3 large apple fritters
8 oz melted butter
1-2 tablespoons cinnamon

Directions

Preheat your oven to 350 degrees.

"Chunk up" your fritters into pieces no larger than your thumb. Also very important to start with high quality ingredients. I chose Lamars donuts for my fritters because they are very far from sucking.

Cream eggs and 2 cups sugar together in mixer.

Add milk and vanilla, mix well.

Add fritter chunks and let soak in in mixture until very soft. I put mine in a large mixing bowl and stirred it up every 30 secs or so and squished it all down to make sure and get it all nice and messy.

Add butter to your frittered soup and mix well.

Pour all this into a 9x13 baking dish  (I used a pyrex dish but I think next time I'll use a metal one to get the edges crispier). Top with remaining sugar and cinnamon over the top.

Bake for 45 min - 1 hour. I took mine out before dinner. Let set, then turned on the broiler to low and stuck it back in uncovered for 4-5 minutes to "souffle" the top and give it more crunch. It turned out pretty alright and has been super good cold out of the fridge as well.

There ya have it folks. Super good dessert that was awesome both warm or cold. Also super easy to make.

Next few weeks we'll have some guest contributors and some Q&A's so strap in and get pumped. Its COOKIN' SEASON!