bread pudding with ice cream on a plate

Apple Cider Doughnut Bread Pudding

sliced bread pudding

Two of my favorites come together to make a delish Apple Cider Doughnut Bread Pudding. You probably guessed the two being doughnuts and bread pudding. Surprisingly, they make a fantastic dessert.

I haven’t had much experience with bread pudding in my dessert journey. Yes, I’ve tasted it but really have never made it over the years. In my eyes, it leans more on the heavier side of the dessert aisle which is not my go-to type of a dessert.

However, it doesn’t have to be depending on your ingredients and what you make the main star of your pudding. As well as, decreasing the amount of sugar you use. More if you like it sweeter, less if you don’t.

But, it does make a perfect dessert for a cold winters night and equally comfort food in that regard.

Bread Pudding First

My first memory of eating bread pudding was actually in the Bahamas! Crazy, I know right? It was rich and so delicious and served nightly on the buffet. Taking that first bite I was totally hooked. Wow, I thought to myself why haven’t I ever eaten this before??? I’ve totally missed out!

I’m so glad I did. Lets just say I was definitely more open to eating more of it moving forward.

Versatile Possibilities

baked apple cider doughnut bread puddings
Using medium size bread chunks makes for a great presentation

Bread pudding reminds me so much of crème brulee as you can use a simple base recipe and add your spin and different flavor profiles to it. Additionally, you can use leftover bread or doughnuts as the base for this as well. Here, I use doughnuts that were leftover that I had froze. Really, any leftover bread like rolls, hamburger buns, baked bread will work. Stale bread is the best and the key.

The two components to bread pudding are the bread and the custard. The custard is very traditional and consist of eggs, vanilla, milk or cream. Spices or fruits can also be added too. I love a blueberry version by just adding frozen or fresh blueberries and lemon zest.

Apple Cider Doughnuts

apple cider doughnuts on a plate
One of my favorite fall doughnut flavors

Recently, I have become such a fan of Apple Cider Doughnuts. Boy, they are so good by themselves but when elevated in a bread pudding, brings a whole new realm to these fall treats.

Any doughnuts will work for this dessert including the yeast version (love these!)

Not only do you get to enjoy the doughnuts on their own, but also as a terrific bread pudding. Two for one! Regardless of the bread you choose to use, make sure its dried out a bit(stale). One way that works really well is leave the bread out overnight on a plate or sheet pan, or lightly toasted in the oven. This gives its full potential to soak up all the custard as it bakes.

Some tips when making bread pudding:

  • Make sure the bread is torn into small pieces and dried out (stale) before using
  • Try not to make it too thick with bread and not enough custard
  • Make sure the bread is adequately soaked into the custard
  • I like to have have medium torn pieces as it gives the final bake a great presentation
  • Challah bread makes a great bread pudding
  • When mixing the bread with the custard, be careful not to overwork the bread to make it mushy
  • Bake in individual pans to make perfect serving sizes (custard cups or mini loaf pans)

So maybe next time you’re at your favorite doughnuts shop, pick up a few extra and make a bread pudding with your own spin on it! I know it will be fabulous! Pumpkin Doughnuts would be a great fall version!

Love Doughnuts? Check out one of my favorites:


Apple Cider Doughnut Bread Pudding

bread pudding with ice cream on a plate

Leftover baked Apple Cider Doughnuts that get turned into a delicious bread pudding served in individual servings.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4 mini loaves 1x
  • Category: Dessert
  • Cuisine: Dessert



8 ounces apple cider doughnuts (about 5) (torn into pieces and slightly dried out)

2 large eggs

2 cups milk

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp allspice

1/4 cup sugar (More if you want it sweeter, up to 1/2 c)


Tear the doughnuts into bite size pieces, but not too small. Allow to dry out to slightly harden (this could take a few hours if not already stale) or bake in the oven to toast them slightly.

Preheat oven to 375.
Combine the eggs, milk, sugar, and spices in a bowl and whisk well.

Add in the bread cubes and push down to soak in the custard. Let stand for 5 minutes.

Spray your baking dishes adequately with nonstick baking spray.

Divide the bread custard among your baking dishes using a scoop. I was able to get 4 mini loaves. Check to make sure you have enough bread in each and not too much custard.

Bake 20-25 minutes just till the tops turn golden brown.

Remove and cool. Serve with vanilla ice cream and caramel sauce (optional).


Individual mini loaves can be cooled, wrapped, and frozen to enjoy later.  Simply thaw and warm before enjoying.

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