Gluten-Free Cider Mill Doughnut Bread Pudding
This indulgent bread pudding transforms day-old cider mill doughnuts into a rich, custardy dessert that's perfect for fall gatherings or holiday entertaining. The doughnuts soak up a spiced vanilla custard made with heavy cream and eggs, creating layers of tender, cake-like texture with crispy golden edges. A warm butter rum sauce adds an extra layer of decadence that pairs beautifully with vanilla ice cream. What sets this version apart is its use of specifically cider mill doughnuts, which bring subtle apple and spice notes that complement the cinnamon and nutmeg in the custard base.
Ingredients
- 1 tablespoon butter, softened
- 18 cider mill doughnuts, day-old or staleplain cake doughnuts1:1
Use any plain cake doughnuts if cider mill variety unavailable
- 5 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon fresh nutmeg, grated
- 2 cups heavy cream
- 1 stick unsalted butter, melted and cooled
- 6 tablespoon unsalted butter
- ¾ cup light brown sugar
- ⅓ cup heavy cream
- 2 tablespoons dark rum
- 2 teaspoons powdered sugar
- ½ teaspoon ground cinnamon
Instructions
- 1
Butter a 3 to 3.5-quart baking dish
- 2
Break the stale doughnuts into bite-size pieces and place into the prepared dish
- 3
Whisk together the eggs, sugar, vanilla, cinnamon and nutmeg in a mixing bowl
- 4
Pour in the heavy cream and melted cooled butter
- 5
Stir to combine and pour over top of the doughnuts
- 6
Preheat your oven to 350℉
- 7
Use your hands to press the doughnuts down into the custard and let sit for 20 minutes
- 8
Cover the bread pudding with aluminum foil before sliding it onto the middle rack of your preheated oven and baking for 35 minutes
- 9
Uncover and continue baking for 20 more minutes or until set and the top is crisp and golden brown
- 10
Let the pudding cool for 10 to 15 minutes before dusting with powdered sugar and cinnamon
- 11
Serve warm doughnut bread pudding in bowls with a scoop or two of vanilla ice cream and a drizzle of the butter rum sauce
Tips
Let the doughnuts sit in the custard for the full 20 minutes to ensure they absorb the liquid properly and create the ideal texture.
Day-old or slightly stale doughnuts work best as they hold their shape better and absorb the custard without falling apart completely.
Test doneness by inserting a knife into the center - it should come out mostly clean with just a few moist crumbs attached.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or warm oven.
Can be assembled up to 4 hours ahead before baking. Cover and refrigerate, then bring to room temperature before baking.
Best served warm with vanilla ice cream and the butter rum sauce drizzled on top.
Common Mistakes
Don't skip the soaking time to avoid dry, poorly absorbed custard
Don't overbake or the custard will become rubbery and separate
Cover with foil during first baking phase to prevent over-browning
Substitutions
Dairy-Free Swaps
General Alternatives
Use any plain cake doughnuts if cider mill variety unavailable
FAQ
Can I make this without alcohol in the sauce?
Yes, simply omit the rum and add an extra teaspoon of vanilla extract to the butter sauce for flavor.
What if I don't have cider mill doughnuts?
Any plain cake doughnuts work well. Avoid glazed or filled varieties as they can make the pudding too sweet or soggy.
How long will this keep in the refrigerator?
The bread pudding will keep covered in the refrigerator for up to 3 days and can be reheated in portions.