Donut Bread Pudding
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If you’ve ever found yourself staring at a box of leftover donuts wondering what to do with them, this donut bread pudding recipe is the definitive answer. Instead of tossing day-old donuts, turn them into a rich, buttery dessert that’s soft and custardy in the center with lightly crisp edges and a sweet vanilla glaze drizzled over the top.
Donut Bread Pudding
Donut Bread Pudding
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Fun fact, stale donuts actually work better than fresh ones because they soak up the creamy custard better. It’s an easy recipe that feels a little indulgent while making sure nothing goes to waste.
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Whether you’re serving it for brunch, dessert, or sneaking a warm slice with your afternoon coffee, this is one of those recipes you’ll find yourself making again and again.
Why You’ll Love Bread Pudding Made With Donuts
Bread pudding is already a comfort food favorite, but using donuts instead of bread makes it even more decadent. The donuts add sweetness and richness all on their own, while the buttery custard transforms them into something that tastes like it came from a bakery. It’s incredibly simple to prepare, perfect for using up leftovers, and can easily be customized with your favorite donut flavors or toppings.
Ingredients You’ll Need
- Donuts
- Salted butter
- Heavy cream
- Powdered sugar
- Large eggs
- Vanilla extract
- Ground cinnamon
Step By Step Directions
- Cut the donuts into bite-sized chunks.
- Toss the donut pieces with melted butter.
- Whisk together the eggs, heavy cream, vanilla, and cinnamon.
- Pour the custard over the donuts and let them soak.
- Transfer everything to a prepared baking dish.
- Bake until the custard is set and the top is lightly golden.
- Whisk together the simple icing.
- Drizzle over the warm bread pudding and serve.
Tips for the best bread pudding
Day-old or stale donuts are ideal because they absorb more custard without becoming mushy.
Glazed and sugar-coated donuts produce the best flavor and texture.
Don’t skip the soaking time. Giving the donuts a few minutes to absorb the custard makes for a creamier finished dessert.
Let the bread pudding rest before adding the glaze so it has time to set up slightly.
Serve warm for the best texture and flavor.
Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also leave it covered at room temperature for up to 2 days if your kitchen is cool.
Reheat individual portions in the microwave until warmed through. Freezing isn’t recommended, as the custard texture changes after thawing.
More Awesome Donut Recipes
- Fruity Pebble Donuts
- Donut Sugar Cookies
- Pumpkin Spice Donuts
- Cake Mix Donuts Recipe
- See all our best donut recipes!
How to Make Donut Bread Pudding
Donut Bread Pudding Recipe
Equipment
- 8×8" baking pan
- Nonstick cooking spray
- Mixing bowls
- Whisk
Ingredients
Bread Pudding
- 6-8 glazed or sugar donuts preferably stale
- ½ cup salted butter melted (1 stick)
- 2 cups heavy cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Glaze
- ⅓ cup powdered sugar
- 1 tablespoon heavy cream or whole milk
Instructions
- Preheat the oven to 350°F and spray an 8×8 baking dish with nonstick cooking spray.
- Cut the donuts into large chunks and place them in a mixing bowl.
- Pour the melted butter over the donuts and gently toss until coated.
- In another bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon.
- Pour the custard mixture over the donuts and let soak for 10 minutes.
- Transfer the mixture to the prepared baking dish, making sure any remaining custard is poured over the top.
- Bake for 45 minutes, or until set. The bottom will remain slightly soft.
- Allow the bread pudding to rest for about 5 minutes.
- Whisk together the powdered sugar and remaining heavy cream until smooth.
- Drizzle the glaze over the warm bread pudding and serve.
Notes
- Slightly stale donuts work best because they absorb the custard more effectively.
- Glazed or sugar-coated donuts give the best flavor and texture.
- Whole milk can be substituted for the heavy cream if preferred.
- Store leftovers in the refrigerator for up to 4 days or covered at room temperature for up to 2 days.
- Freezing is not recommended.
Nutrition
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Tools We Love
- 8×8 Baking Pan – I love that this pan set comes with lids, they’re so convenient!
- Metal Spatula Set – I’m a big fan of a solid metal spatula for getting clean cuts and easy flips.
More Great Breakfast Recipes That Can Double As Dessert
- Banana Bread Pudding
- Bear Claw
- Crescent Roll Cinnamon Rolls
- Hawaiian Roll French Toast
- See all our best breakfast recipes!
Variations
Try using different donut flavors to change up the recipe. Cinnamon sugar, old fashioned, maple, chocolate frosted (without sprinkles), or even filled donuts can all create a fun twist.
Add mix-ins like chopped pecans, walnuts, mini chocolate chips, or fresh berries before baking.
For an extra special dessert, top each serving with whipped cream, caramel sauce, chocolate sauce, or a scoop of vanilla ice cream.
Frequently Asked Questions
What kind of donuts work best?
Plain glazed donuts and sugar donuts produce the best results because they soak up the custard beautifully without overpowering the flavor.
Can I use fresh donuts?
Yes, but slightly stale donuts actually make a better bread pudding because they absorb more of the custard mixture.
Can I substitute milk for the heavy cream?
Yes. Whole milk works well if you’d like a slightly lighter dessert, although heavy cream creates a richer, more luxurious texture.
How do I know when it’s finished baking?
The center should be mostly set with just a slight jiggle. A knife inserted near the center should come out mostly clean.
Can I make it ahead?
Absolutely. Assemble the bread pudding several hours ahead of time, cover, and refrigerate. Bake just before serving.
Final Thoughts
Donut bread pudding is proof that leftovers can be downright delicious. Whether you’re using up a box of day-old donuts or intentionally grabbing an extra dozen for this recipe (no judgment!), this warm, cozy dessert is guaranteed to disappear fast. Serve it fresh from the oven for breakfast, brunch, or dessert, and enjoy every buttery, custardy bite.
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