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!

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1 14

Breakfast, Dessert

American

servings

250 kcal

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, 8x10-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

fall, holidays, oven

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