Leftover Donut Bread Pudding
Donut bread pudding is an easy way to turn stale glazed donuts into a warm, custardy dessert. It makes a great addition to your weekend brunch table. Plus, it takes only 10 minutes of prep and uses simple refrigerator staples. It couldn’t be easier.
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Why You’ll Love This Donut Bread Pudding
This bread pudding with donuts works because stale yeast donuts act like small sponges. Their drier crumb absorbs custard without collapsing during baking.
Eggs set the custard, while heavy cream supplies enough fat for a soft structure. A 10-minute soak distributes moisture before baking.
The glaze already supplies sweetness, so the custard needs no added sugar. Large chunks also keep the finished pudding from becoming dense.
Try my Bread Pudding with Vanilla Sauce for a classic version. Fireball Apple Bread Pudding adds cinnamon whiskey, while Pumpkin Bread Pudding is ideal for fall.
Donut Bread Pudding Ingredients
See the recipe card below for the full ingredient list and exact measurements.
- Stale glazed or sugared donuts: Their dry crumb absorbs custard while the glaze supplies enough sweetness.
- Salted butter: Melted butter coats the pieces and helps the exposed edges brown.
- Heavy cream: Its higher fat content creates a soft custard that sets around the donuts.
- Large eggs: Eggs bind the cream and firm the pudding as it bakes.
- Vanilla extract: Vanilla supports the bakery flavor without adding more sugar.
- Ground cinnamon: Cinnamon distributes warm spice throughout the custard.
- Powdered sugar: Fine sugar dissolves quickly for a smooth icing.
- Extra cream or whole milk: A small amount thins the icing to a pourable consistency.
Substitutions and Variations
- Use whole milk: Replace the heavy cream with whole milk for a lighter result, although the texture may be less rich.
- Prepare fresh donuts: Cut them and leave them uncovered overnight so their crumb can dry.
- Try donut holes: Use an equal volume and halve larger pieces for even custard absorption.
- Choose flavored donuts: Use unfilled glazed varieties so fillings do not change the liquid balance.
- Adjust the icing: Add heavy cream a few drops at a time when the icing is too thick to drizzle.
How to Make Bread Pudding With Donuts
STEP 1: Preheat the oven to 350°F. Coat an 8×8-inch pan with nonstick cooking spray. Cut each donut into 6-8 chunks.
STEP 2: Place the pieces in a mixing bowl. Pour melted butter over them, then fold gently until evenly coated.
STEP 3: Whisk two cups of cream, eggs, vanilla, and cinnamon in a separate bowl until smooth.
STEP 4: Pour the custard over the donuts. Press gently, then let the pieces soak for 10 minutes.
STEP 5: Transfer everything to the prepared pan. Spread evenly and bake uncovered for 45 minutes, until the center reaches 160°F.
STEP 6: Cool for five minutes. Whisk the powdered sugar with one tablespoon of cream, then drizzle over the pudding. Rest 10 minutes before slicing.
Tips for Making Donut Bread Pudding
- Use stale donuts: A dry crumb absorbs more custard and holds its shape during baking.
- Keep chunks large: Six to eight pieces per donut create structure and prevent a dense texture.
- Press gently: Light pressure moistens the top pieces without crushing their airy crumb.
- Check the center: Confirm the center reaches 160°F with a food thermometer before removing the pan.
- Rest before slicing: A full 15-minute rest lets the custard finish setting.
- Ice after cooling: Five minutes of cooling keeps the icing visible instead of fully melting.
Common Mistakes to Avoid
- Using filled donuts: Added fillings can change the balance of moisture and sweetness.
- Skipping the soak: Ten minutes gives the custard time to reach each chunk.
- Overmixing the donuts: Rough stirring breaks the pieces and produces a compact pudding.
- Use a thermometer: Visual cues vary, so confirm the center reaches 160°F before removing the pan.
- Cutting immediately: Hot custard needs time to firm enough for cleaner portions.
How to Store
- Refrigerate leftovers: Cool the pudding, then store it in an airtight container for up to four days.
- Avoid counter storage: The baked custard contains eggs and dairy, so refrigerate it after serving.
- Skip freezing: Thawed custard may release water and lose its soft structure.
- Reheat portions: Microwave individual slices briefly until warmed through.
Serving Suggestions
Serve this recipe for donut bread pudding warm at brunch or as dessert. Pair smaller portions with a savory Denver Omelet for balance.
For a lighter plate, add Cloud Eggs or Tropical Fruit Salad. Their simple preparation keeps the meal manageable.
Donut Bread Pudding FAQs
Yes. Stale glazed or sugared donuts replace bread and provide enough sweetness for the custard.
Stale donuts contain less moisture. Their dry crumb absorbs the custard while holding its shape.
Yes. Cut fresh donuts into chunks and leave them uncovered overnight before assembling the pudding.
The center should reach 160°F when checked with a food thermometer. The top should also look lightly browned.
Yes. Cool leftovers and refrigerate them airtight for up to four days because the custard contains eggs and dairy.
Other Donut Recipes to Try
- Chocolate Donut Holes: These bite-sized treats use a quick homemade batter.
- Fruity Pebbles Donuts: Cereal adds color and a crisp topping.
- Cinnamon Sugar Donuts: A simple coating finishes these baked donuts.
- Baked Oreo Donuts: Cookie crumbs and white chocolate create a decorated finish.
- Cookie Monster Donuts: These decorated donuts make a playful party option.
Final Thoughts
This bread pudding recipe with donuts gives leftovers a practical second life. Short preparation and hands-off baking make it simple for brunch or dessert. Serve it warm after the final rest for clean slices and a softly set center.
Donut Bread Pudding
Ingredients
- 6 to 8 stale glazed or sugared donuts
- ½ cup salted butter melted
- 2 cups heavy cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅓ cup powdered sugar
- 1 tablespoon heavy cream or whole milk
Instructions
- Preheat the oven to 350°F. Coat an 8×8-inch baking pan with nonstick cooking spray.
- Cut each donut into 6 to 8 large chunks and place them in a medium mixing bowl.
- Pour the melted butter over the donut pieces. Fold gently until the pieces are evenly coated.
- In a separate medium bowl, whisk 2 cups heavy cream, eggs, vanilla, and cinnamon until smooth.
- Pour the custard over the donuts. Press the pieces down gently, then soak for 10 minutes.
- Transfer the soaked donuts and remaining custard to the prepared pan. Spread the pieces into an even layer.
- Bake uncovered for 45 minutes, or until the center reaches 160°F on a food thermometer.
- Cool the bread pudding for 5 minutes before adding the icing.
- Whisk the powdered sugar with 1 tablespoon heavy cream or whole milk until smooth.
- Drizzle the icing over the warm bread pudding. Rest for 10 more minutes before slicing and serving.
Notes
- Use stale donuts: Drier donuts absorb the custard without becoming mushy.
- Choose glazed or sugared donuts: These varieties provide enough sweetness without extra sugar in the custard.
- Use heavy cream: Its fat helps the custard set with a rich, soft texture.
- Store safely: Refrigerate leftovers in an airtight container for up to four days and reheat before serving.
- Skip freezing: Freezing can make the custard watery after thawing.
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