Cider Donut Bread Pudding

photo 1 (1)Going apple picking is always one of my favorite fall activities.  I’m a big fan of Beardsley’s Cider Mill & Orchard in Shelton.  It’s only a short drive (30 minutes from Fairfield),  you pick as much as you want and pay by the pound, you can watch the fresh cider being pressed, and they have a great little store selling all kinds of apple-goodies like pies, cider, and my favorite…cider donuts!  They are constantly making them right on site and the aroma is heavenly, so of course I bought an unnecessary full dozen. Because they just aren’t the same the next day, I decided to use what we didn’t eat to make a delicious Cider Donut Bread Pudding.


Full disclosure–I normally hate bread pudding.  And rice pudding.  And flan.  And custard-like desserts in general.  But I admit this was pretty delicious (and an awesome way to use up my day-old donuts).  Score!

Cider Donut Bread Pudding

Serves 6

5-6 donuts, broken into about four pieces each

2 cups milk (or cream)

3 eggs

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

Put the broken donut pieces in an 8×8 (or 9×9) inch baking dish.

In a bowl, whisk together the milk, eggs, sugar, vanilla, and salt.  Slowly pour into the baking dish, covering the donuts.  Allow to soak about 15-30 minutes.

Preheat oven to 350 degrees.

Bake for 45 minutes or until custard is set.

Serve warm with whipped cream or vanilla ice cream.
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