Turn day-old donuts into a rich, custardy dessert with crisp edges and a soft, buttery center. This donut bread pudding feels a little indulgent, a little nostalgic, and makes you look at donuts in a whole new way. Whether you’re serving it for brunch or an easy dessert, it's a great way to use up leftover donuts.
Everyone loves donuts, and this recipe gives day-old ones new life in the most comforting way. In this donut bread pudding, soft glazed donuts or sugar donuts are soaked in a rich custard and baked until golden, creating edges that turn slightly crisp while the inside stays tender and custardy. It’s simple, cozy, and just a little indulgent.
This donut bread pudding is perfect for brunch, a make-ahead holiday dish, or even an easy dessert after dinner. It feels special enough for guests but easy enough for a lazy weekend at home. If you’ve got leftover donuts sitting on the counter, this is the sweet solution you’ll want to try.
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Ingredients
- Donuts – Use glazed or sugar donuts that are slightly stale so they soak up the custard without falling apart. Cut into large chunks. You can mix cake and yeast donuts for texture, or use brioche or challah if you do not have donuts.
- Salted Butter – Melt before tossing with the donut pieces so everything is evenly coated. If using unsalted butter, add a small pinch of salt to balance the sweetness.
- Large Eggs – Use room temperature eggs for a smoother custard. Whisk well so the mixture is fully combined. Egg substitutes can work, but the texture may be slightly softer.
- Heavy Cream – Choose full fat heavy cream for a rich, creamy custard. You can substitute half and half for a lighter option, though the pudding will be less rich. A splash of milk can replace the small amount used in the icing if needed.
- Vanilla Extract – Use pure vanilla extract for the best flavor. Vanilla bean paste is a great substitute and adds specks of vanilla throughout.
- Ground Cinnamon – Fresh cinnamon gives the best flavor. You can swap in pumpkin pie spice or add a pinch of nutmeg for a warmer flavor.
- Powdered Sugar – Sift the powdered sugar for a smooth glaze.
See recipe card for quantities.
Instructions
- Step 1: Cut the donuts into large chunks, about 6-8 pieces per donut. Place the donut pieces into a medium mixing bowl and pour the melted butter over the top of them. Gently stir the contents of the bowl until everything is coated in the melted butter.
- Step 2: In a separate medium mixing bowl, whisk together the eggs, 2 cups of the heavy cream, vanilla and cinnamon. Pour the cream mixture over the top of the donut pieces and allow to sit and soak for 10 minutes.
- Step 3: Gently pour the donut mixture into the prepared pan. Bake for 45 minutes or until cooked through. It will be a little soft on the bottom. Allow to rest for five minutes before moving to the next step.
- Step 4: In a small bowl, thoroughly combine the powdered sugar and 1 tablespoon heavy cream. Drizzle the icing over the top of the bread pudding. Cut into portions and serve warm.
Hint: Stale donuts work best, so use day-old donuts or chop the donuts and leave them on the counter for a few hours before preparing.
Variations/ Substitutions
- Add Chocolate – Stir in chocolate chips or drizzle melted chocolate over the top before serving for a richer dessert.
- Mix In Fruit – Fold in fresh berries or diced apples for a little brightness and texture.
- Switch the Donuts – Try chocolate, maple, or filled donuts for a different flavor base. Each one changes the overall taste in a fun way.
- Boost the Spice – Add nutmeg, cardamom, or pumpkin pie spice for a warmer flavor profile.
- Add Nuts – Sprinkle chopped pecans or walnuts on top before baking for crunch.
- Lighten It Up – Use half and half instead of heavy cream for a slightly lighter custard.
- Change the Glaze – Skip the powdered sugar icing and dust with cinnamon sugar or drizzle with maple syrup instead.
For a savory option, try my Ham and Asparagus Bread Pudding.
Equipment
You only need a few basic kitchen tools to make this recipe. An 8x8 baking dish works perfectly for baking the bread pudding, along with a few mixing bowls for preparing the ingredients. A whisk helps blend the eggs and cream smoothly, and a spatula or spoon is useful for gently stirring and transferring the mixture to the pan. Nonstick cooking spray makes cleanup easier and helps prevent sticking.
Storage
Store leftover donut bread pudding in an airtight container in the refrigerator for up to four days. It is best served warm, so when you are ready to enjoy it again, heat individual portions in the microwave for about 20 to 30 seconds or until warmed through. I do not recommend freezing, as the texture can become soggy once thawed.
Top Tips
- Use slightly stale donuts so they absorb the custard without turning mushy.
- Cut the donuts into similar sized pieces so they bake evenly.
- Whisk the custard mixture thoroughly to ensure the eggs are fully incorporated.
- Let the donut pieces soak for the full time so the center stays soft and custardy.
- Do not overbake, as the bottom should remain slightly soft while the top turns golden.
- Allow the bread pudding to rest before adding the glaze so it sets up properly.
- Serve warm for the best texture and flavor.
FAQ
Yes, but slightly stale donuts work best because they absorb the custard without becoming overly soft. If your donuts are fresh, let them sit out for a few hours before using.
This dish is perfect for prepping in advance. Assemble the ingredients and refrigerate before baking - up to 24 hours in advance. Individual portions reheat fairly well, so you can bake and reheat when ready to serve, but the texture will be a little softer.
Bread pudding is meant to be custardy in the center and slightly soft on the bottom. If the custard is really wet, you may need to add a few minutes to the baking time until the top is golden and the center is set. Using eight donuts rather than six will also result in a drier bread pudding.
You can use milk rather than half and half but the final dish will not be as creamy.
Serving Suggestions
Donut bread pudding fits right in at a relaxed brunch table. To balance the sweetness, serve it with a fresh Fruit Salad for something bright and refreshing on the side. If you’re feeding a crowd, add a batch of Slow Cooker Scrambled Eggs or serve Cottage Cheese Egg Casserole so guests can build a plate with a little sweet and a little savory. Crispy air fryer bacon or breakfast sausage would round things out nicely if you want a full spread.
Bread pudding also works beautifully as dessert, and this recipe easily shifts from brunch centerpiece to cozy after-dinner treat. Serve warm squares after dinner with a scoop of vanilla ice cream or a drizzle of caramel sauce.
If you like this Donut Bread Pudding recipe, please leave a 5-star rating.
RECIPE
Donut Bread Pudding
Ingredients
- 6-8 Donuts, glazed or sugar donuts stale ones work well
- ½ cup melted butter salted
- 4 Large Eggs
- 2 Cups Heavy Cream plus one extra tablespoon for later
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- ½ cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees F and spray an 8x8 pan with cooking spray. Cut the donuts into large chunks, about 6-8 pieces per donut. Place the donut pieces into a medium mixing bowl and pour the melted butter over the top of them. Gently stir the contents of the bowl until everything is coated in the melted butter.
- In another medium sized mixing bowl, whisk together the eggs, 2 cups of the heavy cream, vanilla and cinnamon. Pour the egg mixture over the top of the donuts and allow to sit and soak for 10 minutes.
- Gently pour the donut mixture into the prepared pan. Bake for 45 minutes or until cooked through. It will be a little soft on the bottom but a toothpick should come through the middle clean. Allow to rest for five minutes before moving to the next step.
- In a small bowl, thoroughly combine the powdered sugar and 1 tablespoon heavy cream. Drizzle the icing over the top of the bread pudding. Cut into portions and serve warm.
Notes
- Store in an airtight container, in the fridge, for up to 4 days. I do not suggest freezing. Best when served warm and the leftovers can be heated for 20 to 30 seconds in the microwave.
- This recipe is great for leftover donuts that are stale.
- You can use 1 tablespoon of milk in place of the heavy cream, if desired.
Nutrition
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