Donut Bread Pudding

A close-up of a plate with a serving of bread pudding topped with a generous drizzle of white icing. The bread pudding has a golden-brown crust with visible chunks of bread and a creamy interior. The plate rests on a pink and white striped cloth.

Indulge in the ultimate comfort dessert with our Donut Bread Pudding recipe, a delightful fusion of classic bread pudding and sweet, glazed donuts. This rich and decadent treat combines day-old donuts soaked in a creamy custard, baked to perfection, and drizzled with a luscious vanilla glaze. Perfect for any occasion, this donut bread pudding will satisfy your sweet tooth and become a family favorite.

Course bread pudding, Dessert, Desserts

Cuisine American, English, French

Keyword Bread Pudding, Custard Ice Cream, donut bread pudding, donuts, Doughnuts

Prep Time 20

Cook Time 45

Resting Time 15

Total Time 1 20

Servings servings

Calories 350kcal

Author Janine Waite

Ingredients

Donut Bread Pudding

5 cups glazed donuts (preferably a day old), cut into bite-sized pieces
4 eggs large eggs
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg optional
¼ tsp salt
½ cup chocolate chips
2 tbsp unsalted butter melted

Glaze

1 cup powdered sugar
4 tbsp heavy cream Add more cream or powdered sugar to make this glaze
½ tsp vanilla extract

Instructions

Preheat oven to 350℉
Grease a 10-inch circular baking dish with butter or non-stick spray.

Donut Bread Pudding

Donuts: Cut 5 cups of old glazed donuts into bite-sized pieces and evenly distribute them in a greased 10-inch round baking dish.
Custard: In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until well combined.
Assemble: Pour the custard mixture evenly over the donut pieces, pressing down gently to ensure the donuts soak up the custard. Sprinkle 1/2 cup chocolate chips over the top if desired, and drizzle 2 tablespoons melted butter over the pudding.
Let it Sit: Let the mixture sit for about 10-15 minutes to allow the donuts to absorb the custard.
Bake: Cover the baking dish with aluminum foil (or baking dish cover) and bake in the preheated oven for 25-30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the custard is set.

Glaze

While the bread pudding is baking, whisk together 1 cup powdered sugar, 4-5 tablespoons heavy cream, and 1/2 teaspoon vanilla extract until smooth. Add more cream if needed to adjust the consistency.
Once the bread pudding is done, remove it from the oven and let it cool slightly. Drizzle the prepared glaze over the top before serving. Enjoy warm!

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