Donut Bread Pudding
Donut bread pudding is a rich, creamy twist on a classic dessert – soft donuts baked in sweet custard for an easy, crowd-pleasing treat.
Doughnut Bread Pudding
You’ve never had bread pudding like THIS! Donut bread pudding takes that classic comfort dessert and gives it a fun little upgrade by swapping in donuts instead of regular bread. The result is rich, sweet, and extra indulgent, with every bite soaking up that creamy custard like it was made for it.
Using donuts creates a softer, almost melt-in-your-mouth texture, with a little extra sweetness baked right in. As it bakes, the custard thickens into that signature, spoonable goodness, while the tops of the donuts turn a delicious golden brown with the perfect little crisp. It’s the kind of dessert that feels a little over-the-top in the best way.
Whether you’re using up leftover donuts or just looking for something a little different to bring to the table, this recipe couldn’t be easier. It’s super easy to make, but special enough to serve for holidays, brunch, or anytime you want a dessert that everyone will be talking about long after the last bite!
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Ingredients
- Glazed Donuts (even better if they are a day old!)
- Salted Butter, melted (you can use unsalted butter if that is what you have on hand and just add a pinch of salt to the recipe)
- Heavy Cream
- Powdered Sugar
- Large Eggs
- Vanilla Extract
- Ground Cinnamon
Full ingredient amounts and directions available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions (How to Make Bread Pudding with Donuts)
To Prep: Preheat oven to 350 degrees Fahrenheit and coat an 8×8 pan with nonstick spray.
- Prep the Donuts: Cut the donuts into bite-size pieces (about 6-8 per donut) and place in a medium mixing bowl with the melted butter. Gently stir until the donut chunks are coated in the melted butter.
- Make the Sauce: In a separate medium mixing bowl, whisk together the eggs, 2 cups of heavy cream, cinnamon, and vanilla. Pour this cream mixture on top of the donut pieces and allow to soak for 10 minutes.
- Bake: Gently scoop the donut mixture into the prepared baking dish and pour the remaining liquid from the bowl on top. 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.
- Add Icing: In a small bowl, whisk together the powdered sugar and 1 tablespoon heavy cream. Drizzle the icing over the bread pudding.
Prep Tips:
- Storage – Keep in an airtight container in the fridge, for up to 3-4 days. I do not recommend freezing the particular recipe.
- Donuts – I find that either regular glazed work the best for this recipe so far because they hold up to soaking. This is a great recipe for using day-old or stale donuts because when they are hard they will maintain their texture even better.
- Cream – If needed, you can substitute whole milk for the heavy cream. You could also use non-dairy milk; I recommend cashew milk, coconut milk, or oat milk for the creamiest consistency.
More Donut Recipes To Try:
- Carnival Style Donut Grilled Cheese
- Donut Sugar Cookies
- Apple Blueberry Donuts
- Iced Blueberry Lemon Donuts
Donut Bread Pudding Recipe (Printable Recipe Card):
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Donut Bread Pudding
Equipment
- 8-inch square baking pan
- Mixing bowl
- Nonstick Cooking Spray
Ingredients
- 6-8 Glazed Donuts (even better if they are a day old!)
- 1/2 cup Salted Butter melted
- 2 Cups Heavy Cream + 1 Extra Tablespoon
- 1/3 Cup Powdered Sugar
- 4 Large Eggs
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
Instructions
- To Prep: Preheat oven to 350 degrees Fahrenheit and coat an 8×8 pan with nonstick spray.
- Cut the donuts into bite-sized pieces (about 6-8 per donut) and place in a medium mixing bowl with the melted butter.
- Gently stir until the donut chunks are coated in the melted butter.
- In a separate medium mixing bowl, whisk together the eggs, 2 cups of heavy cream, cinnamon, and vanilla. Pour this cream mixture on top of the donut pieces and allow to soak for 10 minutes.
- Gently scoop the donut mixture into the prepared pan and pour the remaining liquid from the bowl on top.
- 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.
- In a small bowl, whisk together the powdered sugar and 1 tablespoon heavy cream.
- Drizzle the icing over the bread pudding.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended for this recipe.
- Donuts: Plain or glazed donuts work best because they hold up well as they soak. Day-old or slightly stale donuts are perfect and help maintain the best texture.
- Cream: You can substitute whole milk for the heavy cream if needed. For a dairy-free option, use cashew milk, coconut milk, or oat milk for a creamy result.
Nutrition
Be sure to pin our Doughnut Bread Pudding recipe on Pinterest:
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