Donut Bread Pudding

Turn leftover donuts into a rich, custardy donut bread pudding with crisp edges and a sweet vanilla glaze for brunch or dessert.

Prep Time10

Cook Time45

Course: Dessert/ breakfast

Cuisine: American

Servings:

Calories: 485kcal

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.

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.