Donut Bread Pudding Recipe
Shaziya
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.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 minute min
- 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
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.
Keyword baked, bread pudding, custard, dessert, donut