This Donut Bread Pudding is a dreamy dessert that combines the best of both worlds—soft, pillowy donuts and rich, custardy bread pudding. Each bite is a symphony of textures, from the tender crumb to the slightly crisp edges, all soaked in a luscious vanilla-infused custard.
The warm, comforting flavors of cinnamon and sugar meld perfectly, creating a treat that feels indulgent yet familiar. Ready in just over an hour, it’s a surprisingly simple way to turn leftover donuts into something extraordinary.
Perfect for cozy mornings or dessert gatherings, this recipe delivers a decadent experience with minimal effort. The aroma of baked cinnamon and vanilla will fill your kitchen, promising a dessert that’s as delightful to smell as it is to taste.
Whether served warm with a drizzle of glaze or a dollop of whipped cream, this pudding is guaranteed to impress. It’s the ultimate comfort food that feels both nostalgic and fresh, making it a must-try for any sweet tooth.
What You’ll Need for Donut Bread Pudding
- 12 stale glazed yeasted doughnuts (cut into sixths; day-old works best)
- ⅔ cup (7 ½ oz/213 g) raspberry jam (or substitute with your favorite jam)
- 3 large eggs, at room temperature
- 1 ¼ cups (10 fl oz/300 ml) heavy whipping cream
- 1 cup (8 fl oz/240 ml) whole milk
- 1 tablespoon granulated sugar (optional, for extra sweetness)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
How to Make Donut Bread Pudding
- Preheat the oven to 350°F (180°C). Butter a 2-liter casserole dish (about 9 inches in diameter).
- Prepare the doughnuts: Cut the doughnuts into sixths. Place half of them in the prepared dish.
- Add the jam: Dollop half of the raspberry jam over the doughnuts. Scatter the remaining doughnuts on top, followed by the rest of the jam.
- Make the custard: In a large bowl, whisk together the eggs, cream, milk, sugar (if using), vanilla extract, and salt until well combined.
- Assemble: Pour the custard evenly over the doughnuts. Let it sit at room temperature for 30 minutes to allow the liquid to absorb.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the custard has set.
- Cool and serve: Let the pudding cool for 5 minutes before serving. Enjoy it warm for the best flavor!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a 300°F (150°C) oven for 10 minutes.
Sweeten It Up: Sauce and Topping Ideas
Take your Donut Bread Pudding to the next level with a drizzle of vanilla glaze or a dollop of whipped cream. For a fruity twist, try a spoonful of fresh berries or a warm raspberry coulis. If you’re feeling indulgent, a scoop of vanilla ice cream pairs perfectly with the warm pudding.
Serve It Right: Presentation Tips
Serve this dessert in individual ramekins for a charming, restaurant-style presentation. Garnish with a sprinkle of powdered sugar or a few mint leaves for a pop of color. Pair it with a cup of coffee or tea to balance the sweetness and make it a cozy treat.
Keep It Fresh: Storage and Reheating Tips
While this pudding is best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 30-60 seconds or in a 300°F (150°C) oven for 10 minutes to restore its warmth and texture. Add a splash of milk before reheating to keep it moist.
Mix It Up: Recipe Variations
Swap the raspberry jam for strawberry or blueberry jam to change the flavor profile. For a richer custard, use half-and-half instead of milk. If you’re feeling adventurous, add a handful of chocolate chips or a sprinkle of cinnamon to the doughnut layers for extra depth.
Quick Tips: Time-Saving Hacks
Use pre-sliced doughnuts to save time on cutting. If you’re in a rush, let the custard soak for just 15 minutes instead of 30—it’ll still turn out delicious. Prep the ingredients the night before and assemble in the morning for a quick bake.
Donut Bread Pudding Recipe
Ingredients
- 12 stale glazed yeasted doughnuts
- ⅔ cup raspberry jam 7 ½ oz/213 g
- 3 large eggs, at room temperature
- 1 ¼ cups heavy whipping cream 10 fl oz/300 ml
- 1 cup whole milk 8 fl oz/240 ml
- 1 tablespoon granulated sugar optional
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and butter a 2 liter casserole dish, about 9 inches in diameter.
- Cut the doughnuts into sixths and add ½ of them into the prepared dish.
- Dollop the ½ the jam over the doughnuts. Scatter over the remaining doughnuts followed by more dollops of jam.
- In a large bowl, whisk together the eggs, cream, milk, sugar (if using), vanilla extract, and salt.
- Pour the custard over the doughnuts and let sit for 30 minutes at room temperature to allow the liquid to absorb.
- Bake for 40-45 minutes until the top is golden brown and the custard has set.
- Let cool for 5 minutes before serving while still hot.
- This is best eaten the day it’s made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a 300°F (150°C) oven for 10 minutes.
