Apple Cider Donut Bread Pudding

Apple Cider Donut Bread Pudding: Your New Favorite Fall Hug in a Bowl

Hey there, my fellow flavor adventurer! Clara here, from my cozy kitchen to yours. Is there anything that quite captures the magic of autumn like the smell of warm spices and baking apples? It’s the season of chunky sweaters, crackling bonfires, and that irresistible, unmistakable scent of apple cider donuts wafting from a roadside farm stand. You know the one—that perfect, cakey, spiced little ring of joy that you simply cannot drive home without. But what happens when you, ahem, accidentally buy a few too many? Or when yesterday’s donuts have lost just a touch of their initial spring? We don’t let that magic go to waste, my friend. Oh no. We transform it.

Today, we’re taking those beloved apple cider donuts and turning them into the coziest, most decadent, soul-warming dessert imaginable: Apple Cider Donut Bread Pudding. Imagine this: chunks of spiced donut, soaked in a rich, vanilla-kissed custard, baked until the top is golden and crisp and the inside is soft, warm, and pudding-like. We’re finishing it all with a generous drizzle of glossy caramel sauce because, well, balance > perfection, and a little extra joy is always a good idea. This isn’t just a recipe; it’s a edible hug, the ultimate treat for a chilly evening, and your new secret weapon for impressing everyone at your next autumn gathering. So, preheat that oven, and let’s cook something that’s absolutely worth licking every spoon, bowl, and spatula involved.

A Sweet Slice of Nostalgia

This recipe takes me right back to my first fall living in New England. I’d never experienced a true autumn before—the explosive colors, the crisp air, the sheer abundance of all things pumpkin and apple. My best friend dragged me on a leaf-peeping drive, and of course, we had to stop at every single farm stand we passed. The goal was always the same: find the best apple cider donut. We’d rate them, crumb, spice level, and all. By the end of the day, our car smelled like cinnamon and we had a box of half-eaten, slightly stale contenders. I looked at that box, a delicious testament to our adventure, and thought, “There has to be a way to give these a glorious second act.” That night, with zero plan, I whisked together a simple custard, threw the donut chunks in a dish, and created the first (admittedly messy) iteration of this bread pudding. The second it came out of the oven, we knew it was something special. It tasted like our fun, silly day—warm, sweet, and full of memory. Now, I make it every year to celebrate the season, and it always brings a smile to my face.

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Gathering Your Cozy-Making Ingredients

This recipe is beautifully simple, and each ingredient plays a key role in creating that perfect, cozy flavor and texture. Here’s what you’ll need:

• 6 Apple Cider Donuts, cut into chunks: This is your star! The donuts bring all that wonderful spice and apple flavor. Day-old or slightly stale donuts are actually perfect here as they soak up the custard like a dream. No donuts? A good substitution is 6 cups of cubed brioche or challah bread mixed with 1 teaspoon of apple pie spice.
• 3 Large Eggs: These are the backbone of our custard, providing structure and richness. Make sure they’re at room temperature for a smoother, more even blend.
• 1 1/2 cups Whole Milk & 1/2 cup Heavy Cream: This combination gives us the ultimate luxurious texture. The milk provides the base, while the cream adds that decadent, velvety mouthfeel. For a lighter version, you can use all whole milk, but the cream is my little chef’s hack for extra indulgence.
• 1/3 cup Brown Sugar: I prefer brown sugar over white for its deep molasses flavor and moisture, which complements the warm spices in the donuts perfectly.
• 1 teaspoon Pure Vanilla Extract: The flavor enhancer! It adds a warm, sweet aroma that makes the whole dish smell like a bakery. Always opt for pure vanilla if you can.
• 1/2 teaspoon Cinnamon & a Pinch of Salt: A little extra cinnamon boosts the spice notes from the donuts. And the salt? It’s not optional! It’s crucial for balancing all the sweetness and making the flavors pop.
• Caramel Sauce for Drizzling: The glorious finish! Use your favorite store-bought brand for ease, or if you’re feeling adventurous, my easy 5-minute salted caramel sauce is a game-changer.

Let’s Build Some Deliciousness: Step-by-Step

Ready to create some magic? This process is so simple and satisfying. Follow these steps, and you’ll have a perfect bread pudding in no time.

Step 1: Prep and Preheat. Start by preheating your oven to 350°F (175°C). This is so important for even baking from the get-go. While it’s warming up, grab an 8×8 inch baking dish and give it a good coating of butter, cooking spray, or a light wipe of oil. This ensures your beautiful pudding won’t stick and will slide right out.

Step 2: Chunk Those Donuts! Take your apple cider donuts and chop them into generous, bite-sized chunks, about 1 to 1.5 inches big. You want pieces substantial enough to hold their shape but not so big they don’t soak up all that custardy goodness. Scatter them evenly into your prepared baking dish. A little overlap and unevenness are totally fine—it adds to the rustic charm!

Step 3: Whisk the Dreamy Custard. In a large bowl, crack your eggs and give them a good initial whisk until they’re broken up and smooth. Now, pour in the whole milk and heavy cream. Add your brown sugar, vanilla extract, cinnamon, and that all-important pinch of salt. Now, whisk it all together! You’re looking for a smooth, homogenous mixture where the sugar is completely dissolved. Don’t whisk too vigorously and create a ton of foam; just a steady, smooth motion does the trick.

Step 4: The Soak is Everything. Slowly and evenly, pour your custard mixture over the donut chunks in the baking dish. Now, here’s a chef hack: take a fork or a spatula and very gently press the donut pieces down into the custard. You want to help them start absorbing the liquid. Some pieces will float—that’s okay! Now, the hardest part: walk away. Let this beautiful dish sit for a full 10 minutes. This soak time is non-negotiable for achieving that luscious, pudding-like interior instead of a dry, scrambled-egg texture.

Step 5: Bake to Golden Perfection. After the soak, place your dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top is a beautiful golden brown, the edges are bubbling slightly, and the center is set (it might have a very slight jiggle, but it shouldn’t look liquidy). If you’re unsure, you can insert a knife near the center; it should come out relatively clean.

Step 6: The Grand Finale. Take your masterpiece out of the oven and let it cool for just about 5 minutes. This allows it to set up a bit more. Then, right before serving, take that caramel sauce and drizzle it over the top with abandon. Get artistic! Serve it warm and watch everyone’s eyes light up.

How to Serve This Cozy Masterpiece

This bread pudding is a star all on its own, but a little styling goes a long way! I love serving it right from the baking dish for a family-style, dig-in vibe. Scoop out generous portions into bowls. For the ultimate experience, add one more little drizzle of caramel on top of each serving. A tiny sprinkle of flaky sea salt cuts the sweetness beautifully. And if you really want to go over the top? A scoop of vanilla bean ice cream or a dollop of freshly whipped cream melting over the warm pudding is pretty much heaven on earth.

Mix It Up! Fun Flavor Twists

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite ways to switch it up:

• Apple Chunk Upgrade: Fold 3/4 cup of finely diced fresh apple (like Granny Smith or Honeycrisp) in with the donut chunks for little bursts of tart, fresh apple flavor.
• Boozy & Bold: Whisk 2 tablespoons of bourbon or spiced rum right into the custard mixture for a deeply grown-up, warm kick.
• Nutty Crunch: Sprinkle 1/2 cup of chopped pecans or walnuts over the top right before baking for a delightful textural contrast.
• Dairy-Free Delight: Easily make this dairy-free by using your favorite plant-based milk (oat milk is great for creaminess!) and coconut cream instead of heavy cream. Use vegan donuts and caramel sauce to keep it fully plant-based.
• Chocolate Lover’s Dream: Add 1/2 cup of chocolate chips to the mix. Because chocolate and caramel? Always a good idea.

Clara’s Chef Notes & Kitchen Stories

This recipe has evolved from that first haphazard experiment into a fall staple I make on repeat. My biggest lesson learned? The soak time is sacred. I was once impatient and baked it after only 2 minutes. The result was… okay, but the custard hadn’t fully penetrated the donuts, so some bites were dry. Never again! Now I set a timer and use those 10 minutes to clean up and dream about the goodness to come.

Another funny story: I once brought this to a potluck and someone asked me, with utter seriousness, how I got the apple cider flavor “baked into every single bite of the bread.” They were floored when I revealed the secret was just using actual apple cider donuts! Sometimes the simplest answer is the most delicious one. Don’t overcomplicate it. This recipe is about celebrating flavor and preventing food waste in the most glorious way possible.

Your Questions, Answered!

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the entire dish—donut chunks in the dish, custard poured over—cover it tightly with plastic wrap, and refrigerate it for up to 12 hours before baking. This longer soak is actually amazing for flavor! Just let it sit on the counter for about 20 minutes before baking to take the chill off, then bake as directed. You might need to add 5-ish extra minutes to the baking time.

Q: My bread pudding came out very eggy. What did I do wrong?
A: An eggy taste or texture usually means the pudding was either over-baked or the custard was over-whisked. When you whisk the custard, try to avoid creating too many air bubbles. Also, be sure to check for doneness at the 35-minute mark. You want it set but not rock solid. The carryover heat will continue to cook it a bit as it cools.

Q: I can’t find apple cider donuts! What’s the best substitute?
A: No worries! As mentioned, a good brioche or challah bread is your best bet. Cube it, toss the cubes with 1 teaspoon of apple pie spice, and maybe even a tablespoon of brown sugar, and use that as your base. The flavor profile will be incredibly similar.

Q: How should I store leftovers?
A: Cover the baking dish with foil or transfer portions to an airtight container and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds until warm. You can also reheat the whole dish, covered in foil, in a 300°F oven for 15-20 minutes.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown based on the ingredients used. It can vary significantly based on specific brands and ingredient sizes.

Prep time: 10 minutes | Soak time: 10 minutes | Cook time: 40 minutes | Serves: 6

Approx. per serving: Calories: 360kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g

Well, that’s it, my friend! I so hope you love this recipe as much as I do. It’s more than just dessert; it’s a feeling. If you make it (and you totally should!)

With love and a full spoon,

Clara