Apple Cider Donut Bread Pudding with Salted Caramel Sauce

We are now entering the time of year where “we become friends with carbs again”. Now grant it, I’ve never truly stopped being friends with them. We’ve always been connected. But in the Fall, there is nothing better then sinking into the deeply warm and comforting embrace of something hearty yet soothing that will stick to your ribs and leave you feeling so happy. Crusty yet soft and rustic that warms you from the inside. And just when you think it can’t get any better, it’s drizzled with a silky sauce that intertwines sweet with a hint of salty. That’s right kids… it’s time to make Apple Cider Donut Bread Pudding with Salted Caramel!

I believe I’ve mentioned before that I’m not much of a sweet tooth. Few things call to me that I go out of my way to really indulge in when it comes to sweets. But warm apple in almost anyway seduces me every time. Warm Apple Pie with Vanilla Ice Cream is an all time fave. Apple Cider Donuts… well they have my number. I’m not a huge donut person to begin with. But if I have to have one, it’s usually a cake donut. There’s something about the thick, density of them that is filling but not too heavy. So when we fall upon Fall, I usually always treat myself to one… or four.

Massachusetts is known for their Apple Cider Donuts. Beings that the area is a haven in the Fall, especially Salem, it’s no surprise that these are a popular and enjoyable treat up there. The history of the donut itself actually comes out of New York, after Adolf Levitt, a Russian Immigrant and Entrepreneur founded the Donut Corporation of America (Yes that’s a real thing). He bought a chain of bakeries in New York after seeing that US Troops had a soft spot for the fried rings of dough. The corporation was founded and October was named “National Doughnut Month” in 1928. However it wasn’t until 1951 that the DCA introduced a flavor that would have “Natural Fall Appeal” Thus, the Cider Donut was created!

Not only are there tons of bakeries in the US offering this fall staple during the year, but many orchards and farmer’s markets have cashed in on the popularity of this Autumn treat.

I knew I wanted to feature something with this delectable donut but wanted to spin it into a new dessert. A bread pudding seemed such an obvious choice. Especially if you bought some and they went maybe a little stale. Staler bread works best for bread pudding as it soaks up the custard easily without becoming soggy.

I tested this recipe on Instagram live, and if you were able to see it, you got a glimpse of what goes in to my recipe testing.

So I started out with 4 cider donuts and cut them down. I also took some brioche bread, which is lighter and more buttery then the cake donut. Honestly, stale croissants would work great for this too. Any bread that is airier to set off the density of the cake donut will work well. A standard custard recipe followed with little additional seasoning because I wanted to the apple cider flavor to really shine.

Four individual serving dishes were sprayed, the bread mixture and the custard were combined and distributed into each. I sprinkled a little extra cinnamon sugar on top to form a nice crust while baking and into the oven they went!

In the meantime, I made a simple salted caramel sauce. While I was combined the bread mixture, I allowed two cups of Apple Cider to reduce down in a saucepan. This created a syrup mixture that I infused into the caramel. Caramel is notoriously finnicky and needs to be carefully watched as well as left alone. I’m giving you my tried and true caramel recipe that I added with the syrup. Once it has reached a perfect caramel color, add in your butter and heavy cream. Whisk to incorporate and then add in your sea salt or kosher salt.

Pull your bread puddings out of the oven, drizzle with caramel sauce and serve! It’s best warm and literally feels like Fall is giving you a hug from the inside out!

Apple Cider Donut Bread Pudding with Salted Caramel Sauce

Serves 4

• 4 Apple Cider Donuts (stale ones work better), cut into cubes
• 2 Slices of Brioche Bread, no more then 1 inch thick, cut into cubes
• 5 Eggs
• 1 1/2 cup of Half and Half
• 1/2 tsp Nutmeg
• 1 Tbsp Vanilla Extract
• 1 tsp Cinnamon plus 1 extra tsp
• 2 1/2 Tbsp Sugar plus 1 extra Tbsp

Apple Cider Salted Caramel Sauce

• 2 cups Apple Cider
• 1 cup Sugar
• 1/4 cup water
• 1 tsp lemon juice
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp sea salt or kosher salt

Preheat oven to 375.

Combine donut cubes and brioche cubes into a bowl. In a separate bowl, combine beaten eggs, half and half, nutmeg, vanilla, 1 tsp cinnamon and 2 1/2 tbsp sugar. Whisk until all are combined.

Spray individual dishes with non stick spray. Pour custard mixture over donut and bread cubes. Make sure all bread mixture is coated in custard mixture. Divide donut and bread mixture into dishes. Pour any extra custard over each bread mixture.

Bake in oven for 20 minutes or until each bread pudding is golden brown and custard has solidified.

Allow to cool slightly before serving.

Apple Cider Salted Caramel