Description
A cozy fall dessert made with apple cider donuts soaked in a rich spiced custard and baked until golden and crisp on top with a soft, tender center. This comforting bread pudding is perfect for holidays, brunch, or using up leftover donuts.
Ingredients
- 12 apple cider donuts, cut into 1-inch pieces
- 4 large eggs
- 3/4 cup heavy whipping cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Instructions
- If donuts are fresh, cut into pieces and allow to dry 24–48 hours. If already day-old, proceed.
- Preheat oven to 350°F (175°C).
- Lightly grease an 8×10-inch baking dish.
- Spread donut pieces evenly in the prepared dish.
- In a large bowl, whisk eggs. Add cream, milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and baking soda. Whisk until smooth.
- Pour custard mixture evenly over donut pieces. Gently press down to help absorb liquid.
- Let sit for 15–20 minutes to soak.
- Cover with foil and bake for 35 minutes.
- Mix 1/4 cup sugar with cinnamon for topping.
- Remove foil, sprinkle cinnamon sugar over top, and bake uncovered 20 more minutes until golden and slightly crisp.
- Cool slightly before serving.
Notes
- Slightly stale donuts absorb custard best.
- Add chopped apples or nuts for extra texture.
- Drizzle with caramel sauce before serving if desired.
- Store refrigerated up to 4 days.
- Freeze tightly wrapped up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
