Episode 804 of Weekends with Yankee: Handmade in New England

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( [Weekends with Yankee Episode 804: “Handmade in New England”]( In this episode, host Richard Wiese is in Connecticut’s Litchfield County, stopping first at White Flower Farm to learn about the hundreds of types of plants it grows, and then at Dumais Made, a ceramics studio specializing in home décor. Co-host Amy Traverso visits Cider Hill Farm in Amesbury, Massachusetts, to take a hayride tour, sample antique apple varieties, and bake delicious cider donuts. And in Hanover, New Hampshire, we visit Red Kite Candy to learn about (and sample!) its acclaimed handcrafted caramels. [WATCH NOW]( [Cider Hill Farm Cider Doughnut Bread Pudding]( Cider doughnuts meet bread pudding in a delectable dish inspired by Cider Hill Farm, in Amesbury, Massachusetts. [Cider Hill Farm Cider Doughnut Bread Pudding] Cider Hill Farm Cider Doughnut Bread Pudding Photo Credit : Photo by Corey Hendrickson | Styling by Liz Neily | Campfire Pottery, Portland, Maine The cider doughnuts at Cider Hill Farm in Amesbury, Massachusetts, are the perfect fall treat. In the unlikely event of leftovers, use them as a delicious foundation for this simple cider doughnut bread pudding. Yield: 4 to 6 servings Ingredients Salted butter, for the pan 6 cider doughnuts, broken into bite-size pieces 1 large apple, peeled, cored, and chopped 1½ cups half-and-half ¼ cup granulated sugar 2 large eggs, lightly beaten 1 teaspoon vanilla extract ¾ teaspoon ground cinnamon ½ teaspoon table salt Vanilla ice cream and maple syrup, for serving Instructions Butter an 8-by-8-inch baking dish. Arrange the doughnut pieces and chopped apple in the baking dish. In a medium bowl, whisk together the half-and-half, sugar, eggs, vanilla, cinnamon, and salt. Pour this over the doughnut and apple pieces. Let this sit until liquid is absorbed, at least 20 minutes and up to overnight. Twenty minutes before baking, preheat your oven to 350°F and set a rack to the middle position. Once the oven is hot, bake until the custard is set and the top is golden brown, about 30 minutes. Cool and serve with a scoop of ice cream and a drizzle of maple syrup. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Grady-White Boats]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yard]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [GBH Television] [Yankee Magazine] [APT] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](