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Donut bread pudding in a baking dish with vanilla glaze drizzled on top
Bia

Donut Bread Pudding

This Donut Bread Pudding is a rich and comforting dessert made with leftover glazed donuts soaked in a smooth vanilla-cinnamon custard and baked until golden and soft in the center. It’s easy to prepare with simple ingredients and delivers a warm, bakery-style flavor that’s perfect for family desserts, weekend brunch, or special occasions.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 stale glazed donuts cut into cubes
  • 2 tablespoons unsalted butter melted
  • 4 large eggs beaten
  • 2 cups whole milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with butter or nonstick spray.
  2. Cut the stale glazed donuts into cubes and spread them evenly in the prepared baking dish. Drizzle the melted butter over the top.
  3. In a mixing bowl, whisk together the eggs, milk, cinnamon, and vanilla extract until smooth and well combined.
  4. Pour the custard mixture evenly over the donuts, making sure all pieces are soaked. Let it rest for 10–15 minutes so the donuts absorb the liquid.
  5. Bake for 45 minutes, or until the top is golden brown and the center is set.
  6. Remove from the oven, let it cool slightly, then serve warm with glaze, whipped cream, or ice cream.

Notes

This Donut Bread Pudding is best made with slightly stale donuts, as they absorb the custard more effectively and help create a soft, rich texture without becoming too mushy. If your donuts are fresh, you can simply leave them uncovered for a few hours or overnight to dry them out a little. You can also customize this recipe easily by adding chocolate chips, nuts, or a spoonful of jam for extra flavor. For the best taste and texture, serve it warm right after baking, but leftovers can be stored in the refrigerator and reheated before serving.