There are some desserts that feel like they were made for a cozy night in, and this Apple Pie Donut Bread Pudding is absolutely one of them.

Imagine soft, glazed donuts soaked in a rich vanilla custard, layered with tender cinnamon apples, then topped with a buttery brown sugar streusel and baked until golden and bubbling. The donuts become soft and custardy in the center while the edges develop those delicious caramelized, crispy bits.

And then there is the finishing touch. A warm slice topped with vanilla ice cream, caramel sauce, and a little glaze is the kind of dessert that makes you want to slow down and savor every bite.

Why You’re Going to Love This Recipe

• It combines two classic desserts: Apple pie and bread pudding come together in one ridiculously delicious dessert.

• Glazed donuts make it extra special: The donuts bring sweetness, buttery flavor, and a soft texture that works beautifully with the custard.

• The apple filling tastes homemade: Tender apples cooked with cinnamon, brown sugar, and vanilla create a cozy apple pie filling right in your kitchen.

• That streusel topping is everything: It bakes into a golden, buttery crumble that gives every bite a little texture.

• It’s made for ice cream: Serve it warm with vanilla ice cream and caramel sauce for the ultimate dessert.

Ingredients

Apple Pie Filling

• Apples
• Sugar
• Dark brown sugar
• Cinnamon
• Vanilla extract or vanilla paste
• Salt
• Cornstarch
• Water

Bread Pudding Custard

• Milk
• Large eggs
• Heavy cream
• Dark brown sugar
• Ground cinnamon
• Vanilla extract
• Salt

Brown Sugar Streusel

• Flour
• Dark brown sugar
• Unsalted butter
• Ground cinnamon
• Salt

Glaze

• Powdered sugar
• Milk
• Vanilla extract

For the Bread Pudding

• Glazed donuts

For Serving

• Vanilla ice cream
• Caramel sauce

How to Make Apple Pie Donut Bread Pudding

1. Make the Brown Sugar Streusel

Start by making the streusel topping. Add the flour, dark brown sugar, melted butter, cinnamon, and salt to a bowl.

Using a fork, mix everything together until the ingredients come together and form a crumbly mixture. Set aside while you prepare the rest of the dessert.

2. Make the Glaze

Add the powdered sugar, milk, and vanilla extract to a bowl. Whisk until smooth and creamy.

You want the glaze to be thick enough to drizzle but loose enough to easily pour over the finished bread pudding. Set aside.

3. Make the Apple Pie Filling

Peel, core, and chop your apples.

Add the apples, sugar, dark brown sugar, cinnamon, vanilla, and salt to a pot over medium low heat. Stir everything together and allow the apples to cook slowly.

As the apples soften, they will release their natural juices, creating a sweet, cinnamon spiced sauce around them.

In a small bowl, combine the cornstarch and water to create a slurry.

Once the apples are tender, stir the slurry into the apple mixture. Continue cooking until the juices thicken and become more sauce-like.

Remove from the heat and allow the apple pie filling to cool slightly.

4. Make the Custard

In a large bowl, whisk together the milk, eggs, heavy cream, dark brown sugar, cinnamon, vanilla, and salt.

Whisk until everything is fully combined and the custard is smooth.

5. Assemble the Bread Pudding

Preheat your oven to 350°F.

Chop the glazed donuts into bite-sized pieces.

Add a generous layer of donut pieces to your baking dish. Spoon pockets of the apple pie filling throughout the donuts, then add another layer of donut pieces.

Pour the creamy custard evenly over everything, making sure the donut pieces have plenty of opportunity to soak it up.

Finish with a generous layer of the brown sugar streusel.

6. Bake

Place the baking dish on the middle rack of your oven and bake for 45 to 60 minutes, or until the bread pudding is baked through and the top is beautifully golden brown.

The center should be set while still remaining soft and custardy.

Remove from the oven and allow the bread pudding to cool for about 20 minutes before serving.

7. Finish and Serve

Drizzle the glaze over the warm bread pudding.

For the full dessert experience, add a scoop of vanilla ice cream right on top and finish with a generous drizzle of caramel sauce.

The warm apple pie filling, soft donut bread pudding, crunchy brown sugar streusel, cold vanilla ice cream, and caramel come together in every bite.

Tips for the Best Donut Bread Pudding

Don’t skip the cooling time. Letting the bread pudding rest after baking allows the custard to finish setting while keeping the center soft and creamy.

Use day-old donuts when possible. Slightly stale donuts can absorb more of the custard without becoming overly soft.

Don’t rush the apples. Cooking them over medium low heat gives them time to soften and develop that rich cinnamon apple flavor.

Adjust your glaze. Add a little more milk if your glaze is too thick or a little more powdered sugar if it becomes too loose.

Serve it warm. This dessert is at its best while still warm from the oven, especially when paired with cold vanilla ice cream.

Storage

Allow the bread pudding to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Keep the glaze and caramel sauce separate until you’re ready to serve.

How to Reheat

For individual portions, microwave for about 30 to 60 seconds, depending on the size of the serving.

For a larger portion, cover the baking dish with foil and warm it in a 300°F oven until heated through.

Add the glaze, caramel, and vanilla ice cream after reheating.

Can You Freeze Apple Pie Donut Bread Pudding?

Yes. Allow the bread pudding to cool completely, then wrap it tightly and place it in a freezer safe container.

Freeze for up to 2 months.

When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat in the oven until warmed through.

Final Thoughts

Apple pie and bread pudding were already a pretty perfect match, but adding glazed donuts to the equation takes this dessert somewhere completely different.

You get sweet cinnamon apples, rich vanilla custard, soft glazed donuts, buttery brown sugar streusel, and all the caramelized goodness that happens in the oven.

Then you add vanilla ice cream and caramel while it’s still warm.

That’s the part where you stop calling it bread pudding and start calling it dessert therapy.

Savor every bite.

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Apple Pie Donut Bread Pudding

This Apple Pie Donut Bread Pudding is what happens when classic apple pie meets warm, gooey bread pudding and a dozen glazed donuts. Soft, buttery donuts soak up a rich vanilla custard before being layered with tender cinnamon apples and finished with a brown sugar streusel that bakes into the most irresistible golden crust. Serve it warm with a scoop of vanilla ice cream, a drizzle of caramel, and a little extra glaze for good measure. It is cozy, comforting, and definitely not your average bread pudding.

Course Dessert

Cuisine American

Keyword apple pie, bread pudding, donut

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Author kingcooks

Ingredients

• 1 dozen glazed donuts chopped
• Vanilla ice cream optional

Apple Pie Filling

• 4-5 apples peeled, cored, and chopped
• 1/4 cup sugar
• 1/4 cup dark brown sugar
• 1 tbsp cinnamon
• 1 tsp vanilla extract or paste
• 1/4 tsp salt
• 1 tbsp cornstarch for the cornstarch slurry
• 1 tbsp water for the cornstarch slurry

Bread Pudding Custard

• 1 cup milk
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup dark brown sugar
• 1 tsp cinnamon ground
• 1 tsp vanilla extract
• 1/4 tsp salt

Brown Sugar Streusel Topping

• 2 cups flour
• ¼ cup dark brown sugar
• ¼ cup melted unsalted butter at room temperature
• ½ tsp ground cinnamon
• ¼ tsp salt

Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Garnish

• Caramel sauce

Instructions

Brown Sugar Streusel Topping

• To a bowl, add all ingredients listed under “Brown Sugar Streusel Topping.” Using a fork, mix until everything comes together and turns into a crumble. Once achieved, set aside.

Glaze

• To a bowl, add all ingredients listed under “Glaze” and mix to combine. Once combined, set aside.

Apple Pie Filling

• To a pot over medium-low heat, add the chopped apples, sugar, cinnamon, vanilla extract, and salt. Mix to combine and allow to cook low and slow. As the apples cook, they will release their own juices to turn the sugars and butter into a nice caramel-like sauce. Combine water and cornstarch to form a slurry.
• Once the apples are tender, stir in the slurry to thicken. If to your liking, set aside to cool.

Bread Pudding Custard

• To a bowl, add all ingredients listed under “Bread Pudding Custard”, and whisk to combine. Once incorporated, set aside.

Assemble

• Preheat oven to 350°F.
• To a baking dish, add a nice layer of the chopped glazed donuts. Followed by pockets of the apple pie filling, more donut pieces, and the creamy custard. Top with the brown sugar streusel topping and place on the middle rack of the oven.
• Bake for 45-60 minutes or until baked through and the top is golden brown.
• Once cooked, remove from the oven and let cool for 20 minutes. When ready to serve, this pairs beautifully with a scoop of vanilla ice cream and caramel. Enjoy!

Strawberry Shortcake No Churn Ice Cream

There’s something nostalgic about strawberry shortcake that makes it feel like a warm hug on a hot day. This no churn ice cream takes everything you love about that classic dessert, juicy strawberries, buttery vanilla cake flavor, and sweet cream, and swirls it into one cool creamy scoop. Whether you’re hosting a backyard cookout or just craving something sweet and simple, this recipe brings all the flavor with none of the fuss. No ice cream maker needed, just a loaf pan and a spoon ready for action.

Why You’re Going to Love This Recipe

• Combines two iconic desserts into one luscious frozen treat
• No churn method means no special equipment required
• Features real homemade strawberry preserves for bold flavor
• Crunchy strawberry shortcake topping gives every bite texture and nostalgia
• Easy to make ahead for parties, potlucks, or summer cravings

Ingredients

Strawberry Preserves
Fresh strawberries
Water
Sugar
Lemon juice
Salt

No Churn Ice Cream Base
Sweetened condensed milk
Cold heavy whipping cream
Vanilla extract or vanilla bean paste
Salt

Strawberry Crunch
Strawberry jello mix
Vanilla pudding mix
Unsalted butter
All-purpose flour

Instructions (WATCH HERE)

Strawberry Crunch
In a small bowl combine the strawberry jello mix with 4 tablespoons of unsalted butter and 1⁄4 cup of flour. Mix until fully incorporated
In another small bowl combine the vanilla pudding mix with 4 tablespoons of unsalted butter and 1⁄4 cup of flour. Mix until fully incorporated
Spread both mixtures onto a parchment lined baking sheet keeping them mostly separate and pressed down firmly
Bake at 350°F for 7 to 8 minutes or until the edges start to bubble
Refrigerate for 2 hours or until completely cooled and firm
Once cooled break into pieces and pulse in a food processor until combined into a coarse crumble
Place in the freezer until ready to use

Strawberry Preserves
To a pot over medium heat add all the ingredients listed under strawberry preserves and cook until the strawberries begin to break down about 10 to 12 minutes
Once the mixture has thickened to your liking remove from heat and set aside to cool

No Churn Ice Cream Base

In a mixing bowl combine the chilled heavy cream vanilla extract or paste and a pinch of salt. Beat using a whisk attachment until soft to medium peaks form
Gently fold in the sweetened condensed milk until just combined being careful not to deflate the whipped cream

Assemble
In a chilled loaf pan layer a fourth of the ice cream base followed by spoonfuls of strawberry crunch and strawberry preserves
Continue layering until you reach the top of the pan
Place in the freezer for at least 2 to 3 hours or until the ice cream is fully set
Serve with more strawberry crunch and extra preserves on top

Storage Suggestions

Keep your no churn ice cream tightly covered in the freezer for up to two weeks. Press a piece of parchment or plastic wrap against the surface to prevent ice crystals. Let it sit at room temperature for a few minutes before scooping for the perfect creamy texture.

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Strawberry Shortcake No Churn Ice Cream

If strawberry shortcake and ice cream had a lovechild, this would be it. Creamy, dreamy, and bursting with real strawberry preserves and that signature strawberry crunch, this no churn ice cream tastes like summer in every bite. No fancy equipment, no fuss, just scoop-able shortcake magic straight from your freezer.

Course Dessert

Cuisine American

Keyword ice cream, no chrun, strawberry crunch

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

cool time 2 hours hours

Servings 6 people

Author kingcooks

Equipment

• loaf pan

Ingredients

Strawberry Preserves

• 1 cup fresh strawberries
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 pinch salt

No Churn Ice Cream Base

• 1 14 oz can sweetened condensed milk
• 2 cups heavy whipping cream cold
• 2 tsp vanilla extract or vanilla bean paste
• 1 pinch of salt

Strawberry Crunch

• 1 3 oz package strawberry jello
• 1 3.4 oz package vanilla pudding
• 8 tbsp butter unsalted
• 1/2 cup flour

Instructions

Strawberry Crunch

• In a small bowl add in the strawberry jello mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
• In another small bowl add in the vanilla pudding mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
• Spread out both mixtures on a parchment line baking sheet. Making sure to press each down firmly while keeping them mostly separated.
• Bake at 350F for 7-8 minutes or until edges start to bubble.
• Refrigerate for 2 hours or until firm and completely cooled.
• Once cooled, break into pieces and pulse in a food processor until full incorporated.
• Place in freezer until ready to use.

Strawberry Preserves

• To a pot over medium heat, add all ingredients listed under “Strawberry Preserves” and cook until the strawberries start to break down.
• This should take 10-12 minutes.
• Once a nice consistency is reached, remove from heat and set aside to cool.

No Churn Ice Cream Base

• In a mixing bowl add the chilled heavy cream, vanilla extract or vanilla bean paste and a pinch of salt. Using the whisk attachment, beat until soft to medium peaks form.
• Then, gently fold in the sweetened condensed milk until just combined.

Assemble

• To a chilled loaf pan add a fourth of the ice cream base followed by the strawberry crunch and strawberry preserves.
• Repeatedly layer until you reach the top of the loaf pan.
• Place in the freezer for at least 2-3 hours to allow the ice cream to set.
• Serve with more strawberry crunch and preserves. Enjoy!

These Cookie Butter Rice Krispies Treats are already a dream—soft, gooey, and packed with warm spiced Biscoff flavor—but take them to the next level by turning them into the ultimate ice cream sandwich. Crisp yet chewy rice cereal treats meet luscious vanilla bean ice cream, creating a dessert that’s equal parts nostalgic and indulgent. Whether you enjoy them on their own or stacked with a creamy, frozen center, these no-bake delights are an effortless way to satisfy your sweet tooth. Get ready for a treat that melts in your mouth—literally!

Why You’re Going to Love This Recipe

• Elevated Classic – The nostalgic crunch of Rice Krispies Treats meets the rich, spiced flavor of cookie butter and Biscoff cookies for a next-level dessert.
• No-Bake Simplicity – Quick and easy to make with just a few simple steps, perfect for any time you need a sweet fix.
• Irresistible Texture – Soft, gooey, crispy, and chewy all in one bite, with a drizzle of cookie butter and marshmallow fluff to seal the deal.
• Perfect for Ice Cream Lovers – Turn these treats into decadent ice cream sandwiches with a scoop of vanilla bean ice cream between two squares.

How to Make Cookie Butter Rice Krispies Treats (WATCH HERE)

Melt the Butter & Marshmallows: In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning. Once fully melted, add most of the mini marshmallows, stirring constantly until completely smooth. Stir in vanilla extract and remove from heat.

Mix in the Good Stuff: Fold in the rice cereal, additional mini marshmallows, and crushed Biscoff cookies, stirring quickly to coat everything evenly before the mixture starts to set.

Shape the Treats: Transfer to a parchment-lined baking dish and gently press into an even layer, being careful not to compact them too much to maintain a soft, gooey texture.

Drizzle & Top: Melt the cookie butter and marshmallow fluff in the microwave in short intervals until smooth. Drizzle over the treats and sprinkle with extra crushed Biscoff cookies for a flavorful finishing touch.

Let Them Set & Slice: Allow the treats to cool at room temperature before cutting into squares.

Take It to the Next Level: For an indulgent twist, sandwich a scoop of vanilla bean ice cream between two pieces for the ultimate frozen treat. Enjoy immediately or freeze for a firmer bite. Allow to thaw a few minutes before diving in!

Storage & Reheating Tips

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigerator: If you prefer a firmer texture, refrigerate for up to a week.
• Freezer: Wrap individual pieces in plastic wrap and freeze for up to a month. Let sit at room temperature for a few minutes before enjoying.
• For Ice Cream Sandwiches: Once assembled, wrap each sandwich in parchment paper and freeze until ready to enjoy. 

These Cookie Butter Rice Krispies Treats are dangerously delicious on their own but even more irresistible when transformed into a creamy, crunchy ice cream sandwich. Whether you’re making them for a party, a cozy night in, or just because, this recipe is one you’ll keep coming back to!

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Cookie Butter Rice Krispies Treats

These Cookie Butter Rice Krispies Treats are already a dream—soft, gooey, and packed with warm spiced Biscoff flavor—but take them to the next level by turning them into the ultimate ice cream sandwich. Crisp yet chewy rice cereal treats meet luscious vanilla bean ice cream, creating a dessert that’s equal parts nostalgic and indulgent. Whether you enjoy them on their own or stacked with a creamy, frozen center, these no-bake delights are an effortless way to satisfy your sweet tooth. Get ready for a treat that melts in your mouth—literally!

Course Dessert, Snack

Cuisine American

Keyword easy snacks, rice krispie treats, treat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Servings 8

Author kingcooks

Ingredients

• 6 ½ cups mini marshmallows divided
• 6 cups rice cereal
• 1 cup Lotus Biscoff cookies crushed, plus more for topping
• ¼ cup Biscoff cookie butter melted
• ¼ cup marshmallow fluff melted
• 8 tbsp unsalted butter
• 1 tsp vanilla extract

Optional

• Vanilla bean ice cream for serving

Instructions

• In a large saucepan over medium heat, melt the butter, stirring occasionally to prevent browning.
• Once fully melted, add 5 cups of mini marshmallows. Stir continuously with a silicone spatula until the marshmallows are completely melted and smooth.
• Add the vanilla extract and mix until incorporated. Immediately remove the pan from heat.
• Gently fold in the rice cereal, remaining 1 ½ cups of mini marshmallows, and 1 cup of crushed Biscoff cookies. Stir until the cereal is evenly coated in the marshmallow mixture, working quickly before it begins to set.
• Transfer the mixture to a parchment-lined baking dish. Using a spatula or greased hands, gently press it down into an even layer without compacting it too much—this keeps the treats soft and gooey.
• In separate microwave-safe bowls, heat the cookie butter and marshmallow fluff in 5-second intervals, stirring between each until fully melted and smooth.
• Drizzle the melted cookie butter and marshmallow fluff over the treats, then sprinkle with additional crushed Biscoff cookies for extra crunch and flavor.
• Let the treats cool at room temperature for at least 30 minutes before slicing into squares.
• Take it to the next level by sandwiching a scoop of vanilla bean ice cream between two pieces of the Rice Krispies treats for the ultimate frozen dessert. Press gently and enjoy immediately, or freeze for a firmer bite. Allow to thaw a few minutes before diving in!
• Cut, serve, and enjoy!

Notes

If you’re making ice cream sandwiches out of these, I recommend eating them right after you assemble. If you want to freeze them, I would freeze for 10-15 minutes max. 

Recipes to Try!

If you’re a fan of Rice Krispies treats and looking to explore more delightful variations, here are some mouth-watering recipes from KingCooks that you might enjoy:

• Rice Krispie Treats A classic recipe that delivers crispy, gooey, and delicious treats, perfect for any occasion.
• Reese’s Rice Krispie Treats Indulge in this peanut butter lover’s dream, combining Rice Krispies with Reese’s peanut butter cups and chips for an irresistible twist.
• Strawberry Crunch Rice Krispie Treats Experience a fruity twist with these treats featuring a strawberry crunch topping that adds a burst of flavor and texture.
• Banana Pudding Rice Krispie Treats Enjoy the fusion of smooth banana pudding and gooey marshmallows, complemented by the crunch of Rice Krispies in this decadent dessert.
• Lemonade Rice Krispie Treats Refresh your taste buds with these zesty treats, incorporating Lemon Oreo cookies and a tangy lemon glaze for a citrusy delight.

Each of these recipes offers a unique spin on the traditional Rice Krispies treat, providing a variety of flavors to satisfy your sweet tooth.