Doughnut Bread Pudding Recipe

Name: Doughnut Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: one 9x13-inch baking dish
Cuisine: American
Ingredients: 12 glazed doughnuts, cut into 1-inch pieces; 4 large eggs; 2 cups whole milk; 1 cup heavy cream; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup raisins (optional)

American · Dessert · 60 min total

Doughnut Bread Pudding recipe videos

A decadent twist on classic bread pudding using leftover glazed doughnuts, baked until golden and served warm with a vanilla sauce.

15
min prep

45
min cook

8
servings

420
kcal/serving

Ingredients

12 glazed doughnuts, cut into 1-inch pieces
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Place doughnut pieces in the prepared dish. Sprinkle raisins evenly over the top if using.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
Pour the egg mixture evenly over the doughnuts. Press down gently to ensure all pieces are soaked. Let stand for 10 minutes.
Bake for 40-45 minutes until the top is golden and the custard is set. A knife inserted near the center should come out clean.
Let cool for 10 minutes before serving. Serve warm, optionally with vanilla sauce or whipped cream.

Tips

For extra richness, substitute half the milk with additional heavy cream.
Stale doughnuts work best as they absorb the custard better.
Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Add a splash of bourbon or rum to the custard for an adult version.

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