This cider donut bread pudding takes the beloved flavors of a crisp autumn day—spiced apple cider and cinnamon-sugar donuts—and transforms them into a warm, custardy dessert. Stale cider donuts soak up a rich egg-and-cream custard, then bake until puffed and golden, with a caramelized top that gives way to a soft, tender center. It’s a crowd-pleasing way to use up leftover donuts, and the apple cider in the custard keeps every bite deeply flavorful without being overly sweet.
Ingredients
- 12 stale cider donuts (about 1 lb / 450 g), cut into 1-inch cubes
- 4 large eggs
- 1 cup (240 ml) apple cider
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp (28 g) unsalted butter, melted, for greasing the dish
- 2 tbsp (25 g) coarse sugar (like turbinado) for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with the melted butter.
- Place the cubed cider donuts in the prepared dish, spreading them out evenly.
- In a large bowl, whisk together the eggs, apple cider, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugars are fully dissolved and the mixture is smooth.
- Pour the custard evenly over the donut cubes. Gently press the donuts down with a spatula to help them absorb the liquid. Let sit for 15 minutes so the donuts soak up the custard.
- Sprinkle the coarse sugar over the top.
- Bake for 45–50 minutes, until the top is golden brown and the custard is set but still slightly jiggly in the center. A knife inserted into the middle should come out mostly clean, and the internal temperature of the custard should reach 160°F (71°C) as the safe minimum for egg dishes.
- Let cool on a wire rack for 10 minutes before serving. Serve warm.
Tips
- Use stale donuts: Day-old or slightly stale cider donuts work best because they soak up the custard without turning mushy. If your donuts are fresh, spread them on a baking sheet and let them sit out for a few hours, or toast them lightly in a 300°F (150°C) oven for 5–7 minutes to dry them out.
- Don’t over-soak: The 15-minute rest is enough. If you let it sit much longer, the donuts can break down completely and the pudding will become too dense.
- Check for doneness: The center should be set but still a bit soft—overbaking will dry it out. Use a food thermometer to ensure the custard reaches 160°F (71°C) for food safety.
- Substitute the cider: If you don’t have apple cider, use apple juice mixed with 1 tablespoon of lemon juice to mimic the tartness. The flavor will be slightly less complex, but still good.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. A dollop of lightly sweetened whipped cream also works beautifully. For a brunch spread, pair it with crispy bacon or sausage links to balance the sweetness. This bread pudding is also excellent with a cup of hot coffee or spiced tea.
Variations
- Apple-Studded: Fold in 1 cup (about 150 g) of diced peeled apples (like Honeycrisp or Granny Smith) into the donut cubes before adding the custard.
- Bourbon-Infused: Replace 2 tablespoons of the apple cider with bourbon for a grown-up twist. Add it to the custard mixture.
- Gluten-Free: Use gluten-free cider donuts (or gluten-free cinnamon-sugar donuts) and ensure your other ingredients are certified gluten-free.
- Maple Pecan: Swap the brown sugar for maple sugar, and sprinkle 1/2 cup (60 g) chopped pecans over the top before baking.
Storage and Reheating
Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, place a portion in the microwave for 30–45 seconds, or warm it in a 350°F (175°C) oven for 10–15 minutes until heated through. If reheating the whole dish, cover with foil to prevent the top from burning. This bread pudding also freezes well—wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular donuts instead of cider donuts? Yes, but the apple cider flavor will be less pronounced. To boost the apple flavor, add 1/2 teaspoon of apple pie spice to the custard, or toss the donut cubes with a little extra cinnamon.
Do I need to remove the donut glaze? If your cider donuts have a heavy glaze, it can make the pudding overly sweet and cause the top to brown too fast. You can gently wipe off excess glaze with a paper towel, or simply leave it—just reduce the sugar in the custard to 1/3 cup (65 g) granulated sugar.
Why is my bread pudding soggy in the middle? This usually happens if the custard wasn’t fully set before you took it out of the oven. Make sure the internal temperature reaches 160°F (71°C), and let it rest for 10 minutes after baking—it continues to set as it cools.
Can I make this ahead of time? Yes. Assemble the bread pudding, cover it, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time since you’re starting from cold.
Can I use apple cider vinegar instead of apple cider? No—apple cider vinegar is far too acidic and will ruin the flavor. Stick to apple cider or apple juice.
What if I don’t have heavy cream? You can substitute equal parts whole milk and melted butter (use 1/2 cup milk + 1/2 cup melted butter for 1 cup cream), or use half-and-half. The pudding will be slightly less rich but still creamy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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