Michigan Cider Donut Bread Pudding Recipe

Every September the cider mills open and half of Michigan lines up for donuts still warm from the fryer.

Cider mill season is one of the best parts of living here. The orchards fill up on weekends, the cider gets pressed right on site, and the donut line somehow always wraps around the building. You leave with a jug of cider, a bag of donuts, and more than you could ever eat in one sitting.

We kept coming home with a dozen too many. So we started baking with them. Day old cider donuts soak up a cinnamon custard with a splash of cider, then bake until the top turns deep golden. It comes out moist but never wet, with crisp sugared edges and a soft center. Now it’s the thing our family asks for before the leaves even turn.

We bake the pudding right in the Lower Peninsula of our Michigan State Plate. Then we fill the Upper Peninsula with warm crème anglaise and set both pieces on the table so everyone can pour their own. The whole state, served. The plate is oven safe to 450F, so it goes from the oven to the table to the dishwasher with nothing in between.

A few tips before you start. Use donuts that are a day old. Fresh donuts are too soft and turn to paste in the custard. Plain or sugared cider donuts both work, but if yours already have a cinnamon sugar coating, cut the topping in half. And keep the heat low on the crème anglaise. It only takes a few minutes to thicken, and patience is what keeps it silky.

Michigan Cider Donut Bread Pudding Recipe

Serves 6 to 8

Ingredients

For the Bread Pudding

• 6 cider mill donuts, a day old, torn into bite size pieces
• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup apple cider
• 3 tablespoons packed brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter, for the plate
• 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon, for the top

For the Crème Anglaise

• 1 cup whole milk
• 1 cup heavy cream
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cinnamon stick, optional

Instructions

To make the bread pudding

1. Heat the oven to 350F. Butter the Lower Peninsula of the Michigan plate, corners included.
2. Tear the donuts into pieces and spread them across the plate.
3. In a bowl, whisk the eggs, milk, cream, cider, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Pour the custard over the donuts. Press down with the back of a spoon so every piece soaks, then let it sit for 20 minutes.
5. Scatter the cinnamon sugar over the top.
6. Bake for 35 to 40 minutes, until the center is set and the top is deep golden. It should be moist but not wet. Let it rest for 10 minutes.

To make the crème anglaise (while the pudding bakes)

1. Warm the milk, cream, and cinnamon stick in a saucepan over medium heat until small bubbles form around the edge. Do not let it boil.
2. In a bowl, whisk the yolks, sugar, and salt until pale and slightly thick, about 1 minute.
3. Slowly pour about half of the hot milk into the yolks, whisking the whole time so the eggs warm without scrambling.
4. Pour everything back into the pan. Stir over low heat, scraping the bottom, for 5 to 8 minutes, until the sauce coats the back of a spoon and a finger drawn through it leaves a clean line (about 170 to 175F).
5. Strain into a bowl, stir in the vanilla, and remove the cinnamon stick.
6. Pour into the Upper Peninsula and serve warm alongside the bread pudding. Leftover sauce keeps in the fridge for up to 3 days with plastic wrap pressed on the surface.

Complete the table

Michigan State Plate

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Charlevoix Cup Pair

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