Apple Cider Donut Bread Pudding
This is THE BEST apple cider donut bread pudding! Studded with apples, raisins and a secret ingredient that delivers maximum apple goodness!

The Ultimate Fall Dessert Mashup: Bread Pudding with Apple Cider Donuts
This Apple Cider Donut Bread Pudding takes everything you love about autumn and transforms it into a dish that’s pure comfort. This dessert is inspired by The Cider Shop Rules by Julie Anne Lindsey, the latest read by the Cozy Mystery Cooking Club.
Between the apple cider donuts, nuggets of granny smith apple, and a special ingredient – spiced apple cider reduction (a nod to our book!) – this recipe delivers layers of apple flavor in every bite! It’s also studded with plump raisins and topped with a sprinkling of brown sugar that becomes irresistibly crunchy in the oven. The flavor is out of this world delicious!
It may very well become your new favorite fall dessert. It’s excellent with just a dusting of powdered sugar, and totally over the top with a scoop of cinnamon ice cream. It could be right at home on your brunch table, too…with a drizzle of pure maple syrup.
Looking for more ways to enjoy apple season? After you’ve mastered this bread pudding, you might want to try our Baked Camembert with Apples + Blackberries and Havarti + Apple Stuffed Pork Chops. That’s an apple-themed dinner party waiting to happen!

Gather Your Ingredients
- Apple cider – Boiling down the apple cider gives it a syrupy consistency and concentrates the flavor for a real punch of apple flavor throughout this bread pudding.
- Mulling spices – I keep it simple with some citrus peel (orange, clementine, lemon, etc.), a cinnamon stick and some whole cloves. These will enhance the flavor of the cider as it reduces. You can also add star anise, allspice berries and cardamom pods.
- Raisins – Standard brown or golden raisins. We’ll plump them up in hot water before using.
- Unsalted butter – To grease the baking dish.
- Apple cider donuts – A fall favorite! These cake donuts are usually flavored with autumn spices and can be dusted with sugar or glazed. (I prefer the sugar dusted variety.) Feel free to use your favorite homemade apple cider donut recipe instead of store-bought.
- Granny Smith apple – A great baking apple with a tart flavor that helps balance all the sweet ingredients.
- Buttermilk – You need milk or cream to make the custard, so why not use the opportunity to add another layer of flavor with tangy buttermilk?
- Additional custard ingredients – Eggs, vanilla extract, ground cinnamon, and ground nutmeg.
- Brown sugar – A little goes into the custard, and the rest is sprinkled on top for a crispy, sugary crust.
Substitutions
- Apple cider: apple juice will work, too.
- Raisins: try it with cranberries or currants.
- Apple cider donuts: these are usually only available for brief time, but any cake donut can be used.
- Granny Smith apple: other tart varieties like Pink Lady or Cortland are great.
- Buttermilk: whole milk or half-and-half are good stand-ins.

Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Reduce the apple cider – Place the apple cider and mulling spices in a saucepan over medium-high heat. Boil it for 20 to 25 minutes or until it is reduced by 3/4 (down to 1/2 cup). Set aside to cool, and discard the citrus peel, cinnamon stick and cloves.
- Rehydrate the raisins – Place the raisins in a heat-proof bowl. Boil some water and pour enough over the raisins to cover. Allow them to sit for 15 minutes, then drain.
- Make the custard – Whisk together the cooled apple cider reduction, buttermilk, eggs, brown sugar, vanilla, cinnamon, and nutmeg in a medium bowl.
- Assemble the bread pudding – Layer the donut pieces, diced apple and raisins into a buttered 2-1/2 quart baking dish, distributing evenly. Pour the custard evenly over the donuts. Gently press the donut pieces down into the custard so they are covered and let them rest for about 10 minutes to get fully saturated. Sprinkle the remaining brown sugar on top.
- Bake the bread pudding – Bake in a preheated 375°F oven for 35 to 40 minutes until it is set in the center.



Helpful Recipe Tips for Apple Cider Bread Pudding
- Use a skewer to measure: Mark the level of the cider on a wooden skewer before boiling it, then use it to measure when it has reduced by 3/4.
- Prep ahead step: You can reduce the apple cider up to a day in advance. Allow it to cool, then store it in an airtight container in the refrigerator until you’re ready to mix up the custard.
Storing and Reheating Instructions
Storing – Allow leftovers to cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days. You can also freeze bread pudding for up to 3 months, but it runs the risk of becoming too soggy.
Reheating – For a quick warm-up, microwave for one to two minutes until heated through. For best results, cover with foil and reheat in a 350°F oven until hot in the center.

Love Apple Dishes? You Don’t Want to Miss These…
- Caramel Apple Compote
- Muffin Tin Apple Cranberry Pies
- Caramel Apple Pecan Coffee Cake
- Spiced Apple Waffles

Apple Cider Donut Bread Pudding
Equipment
Ingredients
- 2 cups apple cider
- 4 inches citrus peel, (like orange, clementine, lemon)
- 1 cinnamon stick
- 2 whole cloves
- ½ cup raisins, (or golden raisins, cranberries, currants)
- 1 tablespoon unsalted butter, to grease the dish
- 6 apple cider donuts (about 17 ounces), torn or cut into 1-inch pieces
- 1 large granny smith apple, peeled & diced
- 1½ cups buttermilk, (or whole milk, half-and-half)
- 3 large eggs, room temperature
- 6 tablespoons brown sugar, divided
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Place the apple cider, citrus peel, cinnamon stick and cloves in a saucepan over medium-high heat. Boil for 20 to 25 minutes until it is reduced by 3/4 (down to 1/2 cup). Set aside to cool. Discard the citrus peel, cinnamon stick and cloves. (TIP: Mark the level of the cider on a wooden skewer before boiling and use the skewer to measure when it has sufficiently reduced.)
- Place the raisins in a heat-proof bowl. Boil some water and pour enough over the raisins to cover. Allow to sit for 15 minutes, then drain.
- Preheat oven to 375°; grease a 2-1/2 quart baking dish with butter (a 9-in square pan, 8×10-in rectangular casserole, etc.).
- Whisk together the apple cider reduction, buttermilk, eggs, 4 tablespoons of brown sugar, vanilla, cinnamon, and nutmeg in a medium bowl.
- Layer the donut pieces, diced apple, and raisins into the baking dish, distributing evenly. Pour the custard evenly over the donuts. Gently press the cubes down into the custard to submerge and let them rest for about 10 minutes to get fully saturated. Sprinkle the remaining 2 tablespoons of brown sugar on top.
- Bake for 35 to 40 minutes until set.
Notes
- Storing – Allow leftovers to cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days. You can also freeze bread pudding for up to 3 months, but it runs the risk of becoming too soggy.
- Reheating – For a quick warm-up, microwave for one to two minutes until heated through. For best results, cover with foil and reheat in a 350°F oven until hot in the center.
- Prep ahead step – You can reduce the apple cider up to a day in advance. Allow it to cool, then store it in an airtight container in the refrigerator until you’re ready to mix up the custard.
Nutrition
Pin for Later! Apple Cider Donut Bread Pudding
