Donut Bread Pudding Recipe
Donut bread pudding is a decadent breakfast or dessert dish made with day old donuts soaked in a rich cinnamon vanilla custard. Once baked, this doughnut pudding can be topped with powdered sugar and jam.
Equipment
- 1 large baking sheet
- 1 large mixing bowl
- 1 9 x 13 inch (23 x 33 cm) baking pan
Ingredients
- 12 day old or stale yeasted donuts about 1 pound
- 4 large eggs, room temperature
- 1½ cups (360 ml) whole milk, room temperature
- 1½ cups (360 ml) heavy cream, room temperature
- ½ cup (100 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon, optional
- ¼ teaspoon nutmeg, optional
Instructions
- Preheat the oven to 325 F (160 C). Cut each donut into 8 cubes. Bake the donut pieces for about 20 minutes or until the cubes are dried out. Alternatively leave the donuts out overnight to dry out. Pour a tablespoon (15 ml) of melted butter into the bottom of a 9x13 oven safe casserole dish.12 day old or stale yeasted donuts
- In a large mixing bowl, whisk the eggs. Whisk in the sugar, milk, heavy cream, vanilla extract, salt and cinnamon and nutmeg (if using) until well combined. Add the cubed donut pieces. Gently mix the doughnuts into the spiced custard. Allow the bread pudding mixture to rest and soak in the vanilla custard for about 30 minutes.4 large eggs, room temperature, 1½ cups (360 ml) whole milk, room temperature, 1½ cups (360 ml) heavy cream, room temperature, ½ cup (100 g) granulated sugar, 1 tablespoon (15 ml) vanilla extract , ½ teaspoon salt, 1 teaspoon ground cinnamon, optional, ¼ teaspoon nutmeg, optional
- Preheat the oven to 350 F (177 C) for about 30 minutes.
- Add the soaked donuts to the prepared baking dish. Bake the donut bread pudding for 50 - 60 minutes. The center should be puffed up as high as the sides. A toothpick inserted into the center should come out with a few moist crumbs. Cool the bread pudding for about 15 - 20 minutes. Top the bread pudding with powdered sugar and jam if you like.
Notes
Store: Fully cool the baked donut bread pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.
Tip: Although this dish tastes amazing without toppings, I love topping this donut bread pudding with the suggested powdered sugar and raspberry jam. It reminds me of a jelly donut! Caramel sauce, store bought caramel sauce, chocolate chips with toasted chopped pecans or vanilla sauce are all excellent toppings as well.
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