READY IN 1¼ hrs

Doughnut Bread Pudding

Read Reviews (30)

"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." — EMERALDCITYJEWEL

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
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.
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.
Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr 15 mins

Footnotes

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!

—Eva Amber

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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.

—MEANDCHLOE

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34 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.

—Connie

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Feb 02, 2004

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

—Steve

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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.

—StylinCook

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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.

—nc

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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.

—Jacqueline Hanson

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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!

—banshezmom

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Nutrition

Calories
329 kcal
16%

Carbohydrates
44.3 g
14%

Cholesterol
89 mg
30%

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.

Nutritional Information

Doughnut Bread Pudding

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 329
Calories from Fat: 122

% Daily Value *
Total Fat 13.6g 21 %
** Saturated Fat 4.8g 24 %
Cholesterol 89mg 30 %
Sodium 311mg 12 %
** Potassium 322mg 9 %
Total Carbohydrates 44.3g 14 %
Dietary Fiber 1.9g 7 %
Protein 9.5g 19 %
** Sugars 24.2g
** Vitamin A 5 %
** Vitamin C 3 %
** Calcium 24 %
** Iron 14 %
** Thiamin 6 %
** Niacin 14 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.