The Queen's Galley, Kingston, NY 12401

You'll note that we don't add any extra sugar in this recipe, I feel that the sweetness in the doughnut is all this recipe needs. I've baked this using skim milk and egg beaters and doughnuts made with whole grain flour. The result is acceptable (more so knowing the dish is healthier for it) but if you are making this for guests splurging for a holiday brunch opt for 2% or whole milk here and butter the dish well to avoid sticking in the pan!
 
1 dozen cider doughnuts torn into chunks. Day old is just fine :)
7 large eggs
2 1/2 cups whole or reduced-fat (2%) milk (try not to use skim here)
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg
1 1inch cinnamon stick freshly ground

1/2 cup chopped toasted pecans
Warmed maple syrup  or warmed honey

The method:
Butter a 11x7x2-inch glass baking dish very well. Place doughnuts in dish. Whisk eggs and remaining ingredients (except nuts and syrup) in medium bowl to blend; pour over doughnuts. Using spatula, lightly press down on bread to moisten completely. Cover with foil and place foil-covered dish in pre-heated 350°F  oven and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup or warm honey.

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