Donut Bread Pudding Recipe
Sweet leftover donuts are transformed into a rich, buttery bread pudding with a creamy vanilla custard and simple powdered sugar glaze.
Servings 6
Calories 820kcal
Equipment
- 8x8" 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 8x8 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
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe 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
Calories: 820kcal