Doughnut Bread Pudding Recipe -
Doughnut Bread Pudding Recipe
  • READY IN hrs

Doughnut Bread Pudding

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
  2. Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
  3. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
  4. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.
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  • Note
  • This recipe can easily be doubled, but be sure to use a larger baking dish. Your baking time may increase by about 15 minutes too.

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jan 14, 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.


43 Ratings

Jan 07, 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.

Feb 02, 2004

I made this with some leftover Krisy Kreme's and it was delicious! Bonus points for creativity on this one.

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.

Dec 14, 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.

Aug 10, 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.

Feb 04, 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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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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