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1
Warm the applejack and pour it over the prunes to plump them. Let this mixture sit for an hour.
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2
Cut the donuts into 8 pieces each.
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3
Beat the eggs, cream, milk and spices until nice and frothy. Add the cider donuts and allow to marinate for an hour.
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4
Preheat oven to 350u00b0. Prepare a bain marie - I use a rectangular baking dish and fill it halfway with boiling water. Generously butter a loaf pan.
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5
Remove the prunes from the booze and rough chop them. Stir them into the donut mixture. Reserve the booze for the sauce.
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6
Pack the donut mixture into the loaf pan. Cut a piece of parchment to fit the top of the pan, butter one side and place, buttered side down, on top of the donut mixture. Cover and seal with foil.
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7
Put the bain marie in the oven and put the loaf pan in the center of it. Bake for 1-1/2 hours. Remove to a rack and allow to cool for at least 30 minutes.
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8
Serve the bread pudding warm, room temperature, or cold with the Applejack sauce, ice cream, or creme fraiche.
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9
Bring the cream to a boil in a small saucepan.
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10
Mix the cornstarch with the water to make a slurry. Add to the boiling cream, whisking all the while. Bring the mixture back up to a boil for one minute, then reduce the heat and simmer until it is very thick. About 5 minutes.
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11
Add the sugar and liquor, keep whisking. Heat the sauce back up to a boil and serve.
