Go Back
–+ servings
square of donut bread pudding on dessert plate with baking pan with more bread pudding and some cinnamon sticks nearby.

Donut Bread Pudding

Stale donuts find new life in this donut bread pudding recipe. Donuts that are past their prime are the perfect vehicle to soak up the custard and become something entirely new and delicious.
Prep Time10 minutes
Cook Time45 minutes
Cooling Time15 minutes
Total Time1 hour 10 minutes
Servings: 9 Servings
Author: Carlee

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 8x8 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.
    Pouring custard mixture over bowl of donut chunks.
  • 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.
    pan of donut bread pudding ready to go in the oven to bake.
  • 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.
    Spoon drizzling powdered sugar glaze over pan of hot donut 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. 

Nutrition

Calories: 225kcal | Carbohydrates: 16g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 218mg | Potassium: 143mg | Fiber: 1g | Sugar: 8g | Vitamin A: 511IU | Vitamin C: 0.05mg | Calcium: 108mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!