Donut Bread Pudding
Donut Bread Pudding recipe transforms your leftover donuts into a show-stopping dessert! Soft, sweet, and loaded with rich, custardy goodness, this dish takes simple pantry staples and elevates them into a memorable treat. Finished with a silky vanilla glaze, this bread pudding offers the perfect balance of creamy, chewy, and sweet in every bite.
While classic bread pudding is often associated with sweet flavors, its origins lie in using stale bread to create sweet and savory dishes. This Donut Bread Pudding is a great way to use leftover donuts, but don’t forget that bread pudding can shine as a savory option, featuring ingredients like cheese, herbs, and even bacon.
Donut Bread Pudding 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 Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Donut Bread Pudding Recipe
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 & Tricks
- Use Stale Donuts: Day-old donuts work best because they soak up the custard without becoming overly mushy. If your donuts are fresh, let them sit out uncovered for a few hours to dry out slightly.
- Cut Evenly: Tear or cut the donuts into uniform pieces to ensure even soaking and baking.
- Press for Absorption: After pouring the custard mixture over the donuts, gently press them down with the back of a spoon to help them absorb the liquid fully.
- Let it Rest: Allow the pudding to sit for 10–15 minutes before baking. This ensures the donuts are fully saturated with the custard, leading to a richer texture.
FAQs about Donut Bread Pudding
Leftover Donut Bread Pudding
Yield:
8
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Donut Bread Pudding recipe transforms your leftover donuts into a show-stopping dessert! Soft, sweet, and loaded with rich, custardy goodness, this dish takes simple pantry staples and elevates them into a memorable treat.
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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 119mgSodium: 139mgCarbohydrates: 35gFiber: 0gSugar: 31gProtein: 5g
