APPLE CIDER DONUT BREAD PUDDINGS FOR TWO

Preheat the oven to 350F. Grease 2, 14oz ramekins or 4, 8oz ramekins with butter, then line the insides with parchment paper that covers the bottom and sides. Place onto a baking sheet; set aside.

Cinnamon apple filling: In a saucepan over medium heat, melt the butter. Add the rest of the ingredients & heat until the mixture starts to bubble. Stir and cover; cook for 5 mins. Remove from heat once thickened and the apples are soft. Set aside.

Prepare the custard. Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk until the butter is melted. Remove from the heat, and let cool slightly, until just warm. Add the eggs one at a time, and whisk in between each. Set aside.

Divide half of the apple cider donut pieces evenly among the ramekins, placing them in the bottom.

Divide half of the cinnamon apples among the ramekins, spreading them on top of the donut pieces. Repeat 1 more time.

Divide the custard evenly by pouring it all over the ramekins, then gently press down. Sprinkle tops with turbinado sugar if desired.

Bake at 350F for 35-45 mins on a baking sheet, until the tops are golden and set, but still slightly wobbly. Remove from the oven, and let rest for 10 mins.

Serve the bread puddings warm with vanilla ice cream and salted caramel.

Enjoy!