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Apple Cider Donut Bread Pudding

Print Recipe
Course: baking, Dessert
Keyword: baking, dessert, doughnut, fall, leftover, pudding, pumpkin, spice
Prep Time15 minutes
Cook Time50 minutes
20 minutes
Total Time2 hours 15 minutes
Servings: 12 people
Calories: 485kcal
Got stale left over donuts and not sure what to do with them? Turn them into this great fall bread pudding! Its easy to make and you can use any type of leftover donuts you have (although I'm not sure how it would work with the jelly or cream stuffed ones!).

Equipment

  • 9×13″ Nonstick Pan

Ingredients

Bread Pudding

  • 12 Pumpkin Spice Cake Donuts or other types
  • 4 Eggs room temp
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar light or dark
  • 1 cup Half and half room temp
  • ¼ cup Whole milk room temp
  • 1 ½ teaspoon Cnnamon
  • 1 ½ teaspoon Vanilla
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 4 Tablespoon Unsalted butter melted

Vanilla Sauce

  • 1 cup Heavy cream
  • ½ cup Granulated sugar
  • 2 teaspoons Vanilla extract
  • ½ stick Butter 4 Tablespoons
  • 1/8 teaspoon Cnnamon
  • 1/8 teaspoon Pumpkin pie spice
  • 1/8 teaspoon Allspice

Apple Compote

  • 2 Granny Smith washed apples diced (peels on)
  • 1 teaspoon Pumpkin pie spice
  • 2 Tablespoons Butter unsalted
  • 2 Tablespoons Brown sugar
  • 2 Tablespoons Bourbon

Instructions

Bread Pudding

  • Preheat the oven to 350° (176°C).
  • Cut the doughnuts into eighths and allow them to sit out on the counter for a day or more so that they are stale (or dry in the oven for a few minutes till they are dry).
  • In a large bowl whisk together the eggs.
  • Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully incorporated.
  • Add 4 tbsp melted butter into the mixture and stir well.
  • Place everything into an ungreased 9×13 pan.
  • Pour the liquid mixture into the pan with the donut pieces, and use a rubber spatula to stir the donut pieces around so that each cube is coated in the mixture.
  • Set aside and allow the donut pieces to soak for about 15 minutes.
  • Place in oven uncovered and bake for 40 minutes.
  • Remove from the oven and cover the pan with aluminum foil. Cut slits in the aluminum foil and then place the pan back into the oven for an additional 10 minutes. The bread pudding should be set but not dried out also it should not be too liquidy.
  • Allow to rest for 10 minutes.

Vanilla Sauce

  • Place all ingredients in a medium sized saucepan. Slowly bring to a low boil. Once it starts to boil start your timer for 10 minutes of constantly whisking.
  • Remove from heat and set aside.

Apple Compote

  • In a bowl add the 2 diced Granny Smith washed and diced apples and 1 teaspoon pumpking spice and stir. Set aside.
  • In a medium size pot over heat, melt 2 tablespoons butter. Cook the butter for 10 minutes or until golden brown color.
  • Add brown sugar, burbons, pumpkin spice, and apples.
  • Allow the mixture to simmer over medium heat for about 15 minutes, or until the apples are soft. Stir occasionally. Remove from heat and set aside.

Assembly

  • Once the bread pudding has finished baking, remove it from the oven and allow it to cool down for 10 minutes.
  • Add the apple compote to the top of the bread pudding and drizzle the vanilla sauce over the top.
  • Serve warm and enjoy!

Notes

  • If you want you can top it with chocolate chips or serve it with vanilla ice cream its a great fall dish and a great use of whatever stale donuts you have.
  • Were were inspired by Apple Cider Donut Bread Pudding by Alexandria Drzazgowski.
  • We used pumpkin spice cake doughnuts but any cake style doughnut will work. Just make sure they are stale otherwise the pudding will become too soft.