recipe reviews for:

Doughnut Bread Pudding

“Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.”

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Reviewed: Dec. 13, 2009

Try dried cranberries instead of raisins for a nice holiday brunch dish; looks very festive. Next time I make this, I'll try chocolate chips.

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Reviewed: Aug. 9, 2009

Donut lovers of the world rejoice, because now we can enjoy our donuts twice! I used 5 large glazed donuts, chocolate, maple and plain, a 9 oz bottle of starbuck's raspberry mocha with a little extra 2 percent milk in place of the evaporated milk, and lemon instead of orange zest (added after all was combined). Used heart shaped silicone cupcake pan, got six filled to the top with a cup and a half extra, so I greased up my favorite coffee mug and poured in the extra. Topped each cup cake with about 1 tbsp semi-sweet choc and baked off for about 50 minutes (heart shaped cupcakes) and 60ish minutes for the mug. DELECTABLE! Will freeze up so I can savor this great use-it-up pudding.

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Jacqueline Hanson

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Reviewed: Jun. 11, 2009

I wasn't going to review this recipe because I didn't follow it as the author intended, but it turned out so well I wanted to give it a 5 star review. I was searching for something I could do with a whole batch of cookies that turned out too cake like and were just sitting in a Tupperware. I found this recipe, and replaced the doughnuts with my cookies and it turned out great! It tastes just like "Budin" which is a dessert made in Peru. So try this recipe with old cake, cookies, muffins... I'm sure it will work!

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 16, 2009

I WORK IN A GROCEY STORE DELI AND WE HAVE TO HAVE BREAD PUDDING ON IT, I CAME ACROSS THIS ONE TRYED IT ON ARE HOT BAR AND HAD TO MAKE EXTRA THAT DAY IT SOLD VERY WELL.

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irene

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Reviewed: Feb. 4, 2009

This was actually pretty good. I don't care much for the "soggy" bread in bread pudding, but I didn't mind the donuts for some reason. I used plain cake donuts, eliminated the almond extract which I did not have and I used Craisins instead of raisins. I combined it all before I left for work and baked it when I got home. This really would have been great with a scoop of vanilla ice cream!! Thanks for sharing!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Oct. 19, 2008

This was great. I used leftover original Krispy Kreme donuts and peeled and chopped Granny Smith Apples in place of the raisins. It's not your typical bread pudding but it's wonderful to try something different. I think I might like to try it with vanilla ice cream or some kind of hard sauce over the top if I make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 2, 2008

I made this from leftover donuts at my work for my husband to take to his work. The custard was really easy to put together. I did put it in the water bath and it took longer than 45 minutes bake. I omitted the raisins since we didn't have any. One of my husband's coworkers said it wasn't sweet enough for him.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 1, 2008

My Husband and I loved this. I didn't find it too dry, although I did add a bit of milk. I also used more donuts that what was called for. I would defintely make this again...

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NATASHAW1

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Sep. 18, 2007

This was so easy and turned out great. I had never had bread pudding so when I served it I didn't have a "sauce" with it. Since it was a little dry alone I scooped everyone some vanilla icecream to go along with it and it turned out much better.

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Amanda

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Reviewed: Aug. 7, 2007

Fantastic idea for leftover/day-old doughnuts! I made this recipe almost exactly before I even searched the site for it. I had 3 left over doughnuts and 5 eggs that were left over from a dozen that had accidentally frozen. I whipped it all up with some milk, almond and vanilla extract. One step I added instead of just raisins, I sprinkled raisin bran over the top and baked. The whole family loved it!

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Jillza

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2007

Ok so I had some left over raised doughnuts and decided to try this. I didn't have any evaporated milk so i used 1 160z can of thi coconut milk and the rest half and half. It came out beautiful. Has a taste of douhgnuts but a bit like bread pudding also. As others have said this is not the usual bread pudding but then this is not hte usual recipe for bread pudding. I would make it again, maybe trying different kinds of douhgnuts and rolls. A fun recipe to play with.

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9 users found this review helpful

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: Jun. 14, 2006

This is really good not a typical bread pudding but definatly a great way to use up doughnuts. I followed the recipe but I didnt cook it in a water bath and it came out great. Dont be afraid to try this you will be surprised.

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jan. 6, 2004

I liked this recipe. Definitely would not reccomend the addition of sugar if using a glazed doughnut! A nice crust on the top. I skipped the orange zest (I just am tired of it), so maybe it could have been even better. I just prefer the traditional bread pudding. Very creative.

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