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1
Prepare the Bread Pudding Muffins: Preheat oven to 350u00b0F. Melt butter in a large skillet over medium-high. Add apples and 1/2 teaspoon each of the salt and cinnamon. Cook, stirring often, until tender, 12 to 15 minutes.
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2
Whisk together cream, milk, sugar, egg yolks, eggs, vanilla, and remaining 1/2 teaspoon each salt and cinnamon in a large bowl. Stir in apple mixture and chopped doughnuts. Let stand until liquid is absorbed, about 10 minutes.
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3
Divide mixture evenly among 12 jumbo muffin cups coated with cooking spray. Bake in preheated oven until a knife inserted in center comes out clean, about 25 minutes, rotating pans on rack after 15 minutes.
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4
Prepare the White Chocolate Sauce: Bring cream to a simmer in a small saucepan over medium. (Do not let cream come to a boil.) Remove from heat, and stir in chocolate. Let stand 1 minute. Stir until mixture is smooth.
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5
Prepare the Raspberry Sauce: Bring raspberries, sugar, and lemon juice to a boil in a large saucepan over medium. Cook, stirring and pressing down on berries occasionally, until berries break down and mixture is syrupy, about 10 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Return syrup to saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until syrup thickens to a honey-like consistency, about 12 minutes. Remove from heat. If desired, stir in liqueur. Serve muffins drizzled with sauces.
