Donut Bread Pudding turns leftover donuts into a warm, custardy dessert topped with a simple vanilla glaze. Day-old yeast donuts soak up a rich mixture of eggs, milk, cream, brown sugar, cinnamon, and vanilla before baking until golden.
This is such an easy way to use donuts that are a day or two past their best. Instead of throwing them away, I can turn them into a completely different dessert, and the vanilla glaze on top gives it that extra donut-shop sweetness.
Why I Love Donut Bread Pudding
About the Ingredients ⭐
For the Bread Pudding
- Day-Old Yeast Donuts: Slightly stale donuts work best because they soak up the custard without becoming too mushy.
- Eggs: Help create the rich, custardy texture.
- Whole Milk & Heavy Cream: Give the bread pudding its creamy texture.
- Brown Sugar: Adds sweetness with a hint of caramel flavor.
- Cinnamon: Adds just a little warm spice.
- Kosher Salt: Balances the sweetness.
- Vanilla Extract: Adds vanilla flavor to the custard.
For the Glaze
- Powdered Sugar: Creates the base of the sweet glaze.
- Whole Milk: Thins the glaze to the right consistency.
- Vanilla Extract: Adds a simple vanilla finish.
Be sure to check out the full recipe and ingredient list below
How To Make Donut Bread Pudding
For the bread pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or deep 9” pie dish generously with butter or nonstick spray.
- Place the torn or cut donut pieces into the prepared baking dish. Spread them out evenly to ensure the pudding cooks uniformly. Set aside.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, ground cinnamon, salt, and vanilla extract until smooth and fully combined.
- Pour the custard mixture evenly over the donuts, ensuring every piece is soaked. Gently press the donuts with the back of a spoon or your hands to help them absorb the liquid. Allow the mixture to sit for 10–15 minutes.
- Place the baking dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the custard is set. You’ll know it’s done when a knife inserted into the center comes out clean. Remove from the oven and allow it to cool slightly.
For the Glaze
- While the pudding cools, make the glaze. In a medium mixing bowl, whisk together the powdered sugar, whole milk, and vanilla extract until smooth and pourable. Adjust consistency by adding more milk (a few drops at a time) if needed.
Assemble
- Drizzle the glaze generously over the warm bread pudding, letting it seep into the nooks and crannies. Serve warm and enjoy
Tips I Found Helpful
- Use day-old donuts. Slightly stale donuts absorb the custard better without becoming overly soft.
- Cut the donuts evenly. Similar-sized pieces help the bread pudding bake more evenly.
- Let the donuts soak. Give them a few minutes to absorb the custard mixture before baking.
- Don’t overmix. Gently toss the donut pieces with the custard so they don’t break apart too much.
- Watch the center. The bread pudding is ready when the center is set but still soft and custardy.
- Let it rest before serving. A short rest after baking helps the pudding set and makes it easier to serve.
- Glaze while slightly warm. The glaze will melt into the top just a little without completely disappearing. 🍩💙
FAQs about Donut Bread Pudding
More Desserts I Love
Yield: 8
Leftover Donut Bread Pudding
No Ratings
Warm, custardy bread pudding made with leftover donuts and a simple vanilla glaze.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
For the bread pudding:
- 8 day old yeast donuts, torn or cut into bite size pieces
- 3 large eggs
- 1 cup whole milk
- 1 ¼ cup heavy cream
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or deep 9” pie dish generously with butter or nonstick spray.
- Place the torn or cut donut pieces into the prepared baking dish. Spread them out evenly to ensure the pudding cooks uniformly. Set aside.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, ground cinnamon, salt, and vanilla extract until smooth and fully combined.
- Pour the custard mixture evenly over the donuts, ensuring every piece is soaked. Gently press the donuts with the back of a spoon or your hands to help them absorb the liquid. Allow the mixture to sit for 10–15 minutes.
- Place the baking dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the custard is set. You’ll know it’s done when a knife inserted into the center comes out clean. Remove from the oven and allow it to cool slightly.
For the glaze:
- While the pudding cools, make the glaze. Whisk together the powdered sugar, whole milk, and vanilla extract in a medium mixing bowl until smooth and pourable. Adjust consistency by adding more milk (a few drops at a time) if needed.
Notes
Day-old yeast donuts work best because they absorb the custard without becoming overly soft. Let the donut pieces soak for a few minutes before baking. Bake until the center is set but still soft and custardy. Let the bread pudding rest briefly before adding the vanilla glaze.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 498Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 96mgSodium: 304mgCarbohydrates: 78gFiber: 1gSugar: 61gProtein: 7g
