Cider Donut Bread Pudding

Cider Donut Bread Pudding

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TheChicGeek 0

"A delicious use for day-old doughnuts. Serve with a glass of apple cider."
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1 h servings 473 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
  2. Mix doughnuts and apple together in the prepared baking dish.
  3. Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
  4. Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.


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I only had two cider donuts to use so I reduced the recipe using one whole egg. As much as I hate to admit this, I made it for breakfast, topped with vanilla ice cream and maple syrup. What a ...

I didn't have cider doughnuts but I did use pumpkin doughnuts and it was fantastic. I am sure with the cider doughnuts it would be great too. I drizzled it with caramel sauce instead of the ma...

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