Doughnut Bread Pudding Recipe
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Try Donut Bread Pudding-sweet, fluffy glazed donuts in a creamy custard with gooey jam for a perfectly decadent dessert prepped in 20 minutes!
Servings: 10 servings
Ingredients
- 12 stale glazed yeasted doughnuts
- ⅔ cup (7 ½ oz/213 g) raspberry 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 tablespoons granulated sugar (optional)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
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Preheat the oven to 350°F (180°C) and butter a 2 liter casserole dish, about 9 inches in diameter. .
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Cut the doughnuts into sixths and add ½ of them into the prepared dish.
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In a large bowl, whisk together the eggs, cream, milk, sugar (if using), vanilla extract, and salt.
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Pour the custard over the doughnuts and let sit for 30 minutes at room temperature to allow the liquid to absorb.
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Bake for 40-45 minutes until the top is golden brown and the custard has set.
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Let cool for 5 minutes before serving while still hot.
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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.
Recipe Notes
- Any yeasted, glazed doughnuts will work for this recipe. Don’t use cake doughnuts, as they will make this pudding a bit too heavy.
- This recipe works best with doughnuts that are at least one day old. If your doughnuts are fresh, let them sit for 8 hours uncovered on the counter to dry.
- The glazed doughnuts will already be sweet enough to flavor the custard, but you can add in the optional sugar if you'd prefer it to be sweeter.
- We love the bright pockets of jam in this pudding, but you can also skip the jam and top the pudding with cinnamon sugar just before baking.
- For a heartier homemade version, make this bread pudding with Homemade Maple Bars.