In case you haven’t noticed, Fall is here! We are smelling all the smells and tasting all the tastes! One of my favorite smells and tastes of Fall is apple cider doughnuts! The second I get a whiff of that deep fried goodness sprinkled in cinnamon and sugar, it brings me to the pumpkin patch. Apple cider doughnuts are a staple for Fall activities and are definitely good enough on their own. However, I just had to to incorporate them into something even more decadent, added the caramel apple element and made it into brunch!

FUN FACT:  Did you know apple cider doughnuts have been around since the 1950’s? Who knew!
Caramel Apple Cider Doughnut Souffle
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Cook Time Passive Time
75 minutes 20 minutes
Cook Time Passive Time
75 minutes 20 minutes
Caramel Apple Cider Doughnut Souffle
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Cook Time Passive Time
75 minutes 20 minutes
Cook Time Passive Time
75 minutes 20 minutes
Ingredients
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Instructions
  1. Peel and cube apples. Set aside.
  2. In baking dish, whisk in milk and eggs. Add vanilla, brown sugar and mulling spices.
  3. Rip up the doughnuts into smaller pieces and submerge in mixture. Gently stir in apples and raisins. Everything must be fully submerged into liquid. Refrigerate for one hour or overnight.
  4. Bake at 350 for 70-75 minutes until puffy and golden on the sides. Make sure center is not liquid but jiggly.
  5. Remove from oven and let sit 20 minutes. Warm up some caramel and drizzle on top. Serve and enjoy the tastes of Fall!