Do you have some donuts that went stale before you could eat them? Good! Turn them into this yummy donut bread pudding to give them a second life.
Of course, if you don’t have leftover donuts, this is a great opportunity to create the problem so that you can correct it. Pick up some discounted day-old from the donut shop or grocery store and you will be ready to rock and roll.
If you are a regular on my little part of the internet, you know I love classic and cozy flavors. That is doubly the case if it is one of my grandma’s recipes or a twist on something she would make.
She used to love making bread pudding for my dad. This donut version has a similar method and feeling.
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It is just extra fun because; well, donuts! It works perfectly with glazed donuts, the cinnamon sugar coated donuts or cake donuts.
If they are a few days old and kind of hard, even better. That allows them to soak up the custard mixture without getting too soft and mushy.
So it is a perfect way to use up extra donuts if you bought to many. Or take advantage of the discounted donuts that are a little old already.
Either way, this is a fun way to turn them into dessert. Or, feel free to call it a donut french toast casserole if you want a reason to have it for breakfast.
I am not in the business of judging when you eat something or what you call it. I am just happy that you are treating your tastebuds to something fabulous! 😉
Donut Bread Pudding
Ingredients
- 6-8 stale donuts glazed or sugar donuts
- ½ cup salted butter melted
- 2 cups whole milk
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Glaze
- 2 teaspoons whole milk or cream
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 350℉ and spray an 8×8 pan with nonstick spray.
- Cut or tear the 6-8 stale donuts into large chunks. 6-8 chunks per donut works well, but pretty much anything goes.
- Place the donut pieces into a medium mixing bowl and pour the melted ½ cup salted butter over the top of them.
- Gently stir the contents of the bowl until all of the donuts bits are coated in melted butter.
- In a separate medium mixing bowl, whisk together the 4 large eggs, 2 cups whole milk, 1 teaspoon ground cinnamon, and 1 Tablespoon vanilla extract.
- Pour the custard mixture over the top of the donut pieces and allow to sit and soak for 10 minutes.
- Gently pour the donut mixture into the prepared pan. If need be, gently spoon out the donut pieces and then pour the remaining liquid from the bowl over the top.
- Bake for 45 minutes or until cooked through. When you insert a knife in the center of the bread pudding, it should come out mostly clean. If there is wet egg mixture on the knife, you need to bake it longer.
- Allow to rest for 10-15 minutes before serving.
- If desired, stir together ⅓ cup powdered sugar and 2 teaspoons whole milk until it makes a glaze. Drizzle the icing over the top of the bread pudding.
Notes
- For a richer bread pudding, use half and half or heavy cream in place of the milk.
- Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bread pudding for up to 3 months.
- I think bread pudding is best served warm, so refresh it in the microwave for a few seconds before eating the leftovers.
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