Apple, Cheddar & Shrimp Stuffed Haddock with Apple Cider Donut Bread Pudding

TV 7 Morning Show October 22, 2004

For the pudding:

4 Apple Cider Donuts, cubed

4 eggs, beaten

1 cup heavy cream

1 cup sugar

1 tsp. vanilla extract

a pinch of each cinnamon, nutmeg, and ginger

1 ½ ounces bourbon

¼ cup raisins

¼ cup chopped pecans or cashews

Combine the eggs, cream, sugar, vanilla, spices and bourbon and mix well.  Place the cubed donuts in a standard loaf pan and pour egg mixture on top.  Let stand 30 minutes and stir ingredients gently.  Let stand 30 minutes and stir ingredients gently.  Let stand another 30 minutes, stir, top with raisins and pecans.  Cover and back for one hour at 350 degrees.  A toothpick inserted in the center of the load should come out clean when pudding is done.

Top with a sauce made of ½ cup apple butter and ½ cup sour cream mixed together.  Garnish with fresh sliced strawberries or whole fresh raspberries.

For the fish:

4 –6oz. haddock filets, ¼ inch thick, skinless, boneless

1 cup cooked shrimp chopped fine

1 cup grated sharp cheddar

½ cup crumbled bleu cheese

1 egg, beaten

11/2 cups bread crumbs(fresh)

1 cup apples, cored, peeled and diced fine

3 tbsp. butter

lemon wedges and chopped parsley to garnish

 Begin by coating the skin side only of the fish with half of the bread crumbs. Combine the shrimp, cheddar, bleu cheese, egg, crumbs(the remaining half)  and apples and mix well. 

Melt the butter in a 12” skillet and add the fish, crumb side down.  Divide the shrimp stuffing into four equal parts.  Spread the stuffing over each piece of fish.  Cover the pan and let cook, covered, for five to six minutes.  Remove to serving plates.  Garnish with lemon, parsley and, believe it or not, the apple butter-sour craem sauce – it is also great with this dish!!