Transforming ordinary ingredients into extraordinary desserts is a culinary art, and nothing exemplifies this better than turning humble stale donuts into a decadent Donut Bread Pudding. If you find yourself with a handful of donuts that have seen better days, don’t despair! This recipe offers them a delicious second life, creating a warm, comforting, and utterly irresistible treat that rivals any classic bread pudding.
Of course, the beauty of this dish is that you don’t necessarily need “leftovers” to enjoy it. This recipe is so good, it’s a perfect excuse to create the problem just so you can solve it! Swing by your local donut shop or grocery store and pick up some discounted day-old donuts. They are often ideal for soaking up the rich custard and will be ready for a delightful transformation in your kitchen.
The Magic of Stale Donuts in Bread Pudding
For those who frequent my culinary corner of the internet, you’ll know my fondness for classic, cozy flavors. This affection runs even deeper when a recipe is inspired by my grandma’s kitchen or offers a comforting twist on a dish she would prepare. Bread pudding, in particular, holds a special place in my heart, often made by my grandma for my dad.
This donut rendition adopts a similar method and evokes the same heartwarming feeling, but with an extra layer of fun because, well, it’s donuts! The slightly firm texture of day-old donuts is actually a secret weapon here. When donuts are a few days old and a bit hard, they become the perfect vessel to absorb the sweet, eggy custard mixture without becoming overly soft or mushy during baking. This ensures a beautifully tender interior with a slight structural integrity that makes every bite a pleasure.
This recipe works wonderfully with various types of donuts. Glazed donuts add an extra layer of sweetness and caramelization. Cinnamon sugar-coated donuts infuse a spicy warmth, while classic cake donuts offer a more neutral base, allowing the rich custard flavors to truly shine. Experiment with your favorites to find your perfect match!
Whether you’ve accidentally bought too many donuts or purposely sought out the discounted ones, this recipe provides an inventive and utterly delightful way to turn them into an unforgettable dessert. Or, if you prefer, embrace the idea of a “donut French toast casserole” and justify having this irresistible creation for breakfast. There’s no judgment here when it comes to enjoying something truly fabulous!
I’m simply thrilled you’re treating your tastebuds to something truly fabulous! Enjoy!
5 from 1 rating
Donut Bread Pudding
Ingredients
- 6-8 stale donuts glazed or sugar donuts
- ½ cup salted butter melted
- 2 cups whole milk
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Glaze
- 2 teaspoons whole milk or cream
- ⅓ cup powdered sugar
Instructions
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Preheat the oven to 350℉ (175°C) and generously spray an 8×8 inch baking pan with nonstick spray. This ensures your bread pudding comes out easily.
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Cut or tear the 6-8 stale donuts into large, manageable chunks. Aim for about 6-8 pieces per donut, but don’t worry too much about precision; rustic chunks work perfectly to create interesting textures in the finished pudding.
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Place the donut pieces into a large mixing bowl. Pour the melted ½ cup salted butter evenly over the donut chunks.
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Gently stir the contents of the bowl until all of the donut bits are thoroughly coated in the melted butter. This step helps in creating a rich flavor and helps the donuts absorb the custard more effectively.
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In a separate medium mixing bowl, whisk together the 4 large eggs, 2 cups whole milk, 1 teaspoon ground cinnamon, and 1 Tablespoon vanilla extract until well combined and smooth. This forms the luscious custard base.
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Pour the prepared custard mixture evenly over the top of the butter-coated donut pieces. Allow the donuts to sit and soak in the custard for at least 10 minutes. This crucial step ensures the donuts become wonderfully moist and flavorful during baking. For an even more tender result, you can let them soak for up to 30 minutes.
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Gently pour the donut mixture into your prepared 8×8 inch baking pan. If some donut pieces cling to the bowl, use a spoon to gently transfer them to the pan, then pour any remaining liquid custard over the top, distributing it evenly.
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Bake for 45 minutes, or until the donut bread pudding is cooked through and golden brown on top. To test for doneness, insert a knife or a thin skewer into the center of the pudding. It should come out mostly clean; if there’s still wet egg mixture on the knife, continue baking for an additional 5-10 minutes, checking periodically.
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Once baked, remove the pan from the oven and allow the bread pudding to rest for 10-15 minutes before serving. This allows the custard to set further and makes for easier, cleaner slices.
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If desired, prepare an optional glaze while the pudding rests. In a small bowl, stir together ⅓ cup powdered sugar and 2 teaspoons whole milk (or cream) until you achieve a smooth, pourable glaze. Drizzle this delightful icing over the top of the warm donut bread pudding just before serving for an extra touch of sweetness and visual appeal.
Tips for the Perfect Donut Bread Pudding
- Donut Choice: While glazed and cinnamon sugar donuts are excellent, feel free to experiment with other plain or simply frosted varieties. Avoid donuts with heavy cream fillings or overly complex toppings, as they might overwhelm the pudding’s flavor.
- Soaking Time: Don’t rush the soaking process. Allowing the donuts ample time to absorb the custard is key to a moist, flavorful bread pudding. If your donuts are extremely dry, you might extend the soaking time slightly.
- Doneness Test: The knife test is reliable. A clean knife means a perfectly set custard. If it’s too wet, it needs more time; if it’s too dry, you might have overbaked it.
Serving Suggestions & Variations
Donut bread pudding is incredibly versatile. Serve it warm, perhaps with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A light dusting of cinnamon or nutmeg can also enhance its comforting aroma. For an extra decadent touch, consider serving it with a drizzle of caramel or chocolate sauce.
- Maple Glaze: Instead of the powdered sugar glaze, whisk together maple syrup with a touch of butter for a warm, autumnal finish.
- Nutty Crunch: Fold in a handful of chopped pecans or walnuts with the donut pieces for added texture and flavor.
- Fruity Twist: Add a ½ cup of dried cranberries or raisins to the donut mixture before soaking for bursts of fruitiness.
- Spiced Up: A pinch of nutmeg or cardamom in the custard can elevate the spice profile, complementing the cinnamon beautifully.
Notes
- For a richer, more indulgent bread pudding, consider using half and half or heavy cream in place of the whole milk in the custard mixture. This will result in a creamier texture and deeper flavor profile.
- Leftovers of this delightful donut bread pudding can be stored in an airtight container in the refrigerator for up to 5 days. This makes it a fantastic make-ahead dessert or breakfast option.
- For longer-term storage, you can freeze the cooked and cooled bread pudding for up to 3 months. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
- I believe bread pudding is truly best enjoyed warm. To refresh leftovers, simply pop a slice in the microwave for a few seconds until heated through, or warm it gently in the oven.
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Nutrition Information
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.