Apple Cider Doughnut Bread Pudding

Chef notes

This recipe reminds HelloFresh Recipe Developer Courtney Roker Laga of crisp October days in the Berkshires. After a morning spent picking apples at a local orchard, her family would always treat themselves to freshly made apple cider doughnuts — usually more than they could eat. A day or two later, any leftover doughnuts found new life in this cozy bread pudding, turning slightly stale sweets into a memorable fall dessert.

Technique tip: Use 1- to 2-day-old, slightly stale apple cider doughnuts so it absorbs the custard.

Swap option: You can sub in cake doughnuts (plain or cinnamon) for the cider doughnuts if that's what you have on hand.

Special equipment: 8-inch baking pan.