Baked Donut Bread Pudding

7 minutes read

Every once in a while, a dessert comes along that makes you wonder why you hadn’t thought of it sooner. That’s exactly how I felt the first time I made Donut Bread Pudding. Instead of using day-old bread, I reached for a box of glazed donuts that had been sitting on the counter, and the result was every bit as delicious as you’d imagine.

The donuts soak up the rich custard while still holding onto little pockets of sweetness, creating a dessert that’s soft, buttery, and wonderfully comforting. As it bakes, the tops become lightly golden, the edges caramelize just a bit, and the entire kitchen fills with the warm scent of vanilla and cinnamon.

I love serving this recipe for holiday brunches, weekend breakfasts, or as an easy dessert after a family dinner. It feels cozy and nostalgic, yet just unexpected enough that people always ask what makes it so good. The answer is simple: donuts.

If you’ve never made bread pudding with glazed donuts before, you’re in for a treat. It’s one of those recipes that turns a handful of everyday ingredients into something that feels truly special.

Why You’ll Love This Recipe

Bread pudding has always been one of my favorite comfort desserts, but using donuts takes it to a whole new level.

Because the donuts are already rich and lightly sweetened, they create an incredibly soft, custardy texture without needing much extra work. Every bite is filled with little pockets of glazed goodness that melt into the creamy filling as the pudding bakes.

It’s also one of those wonderfully forgiving recipes. Slightly stale donuts actually work even better than fresh ones because they soak up more of the custard without falling apart.

Another reason this recipe has become a favorite is how versatile it is. Serve it warm with coffee for brunch, drizzle it with vanilla sauce for dessert, or enjoy leftovers straight from the refrigerator the next day. I’ve done all three, and I still can’t decide which version I like best.

And if you’re looking for a recipe that feels homemade without requiring hours in the kitchen, this one delivers every single time.

Ingredients You’ll Need

Glazed Donuts

Soft glazed donuts are the heart of this recipe.

Day-old donuts are ideal because they absorb the custard beautifully while keeping their shape. If your donuts are very fresh, letting them sit uncovered for a few hours works just as well.

Eggs

Eggs create the rich custard that transforms the donuts into a soft, creamy bread pudding.

Whisk them thoroughly before adding the remaining ingredients for the smoothest texture.

Whole Milk

Whole milk gives the custard a creamy consistency without making it overly heavy.

For an even richer pudding, you can replace part of the milk with heavy cream.

Heavy Cream

A little heavy cream adds extra richness and creates that luxurious texture bread pudding is known for.

Granulated Sugar

Since the donuts already contain sweetness, only a modest amount of sugar is needed to balance the custard.

Vanilla Extract

Vanilla brings warmth and depth to the dessert while complementing the sweet glaze on the donuts.

Use pure vanilla extract if possible for the best flavor.

Ground Cinnamon

A little cinnamon adds cozy warmth without overpowering the other flavors.

It’s amazing how much difference just a small amount can make.

Salt

A pinch of salt balances the sweetness and helps every flavor stand out.

Butter

Small pieces of butter scattered throughout the baking dish create extra richness and beautifully golden edges.

Powdered Sugar Or Vanilla Glaze

A simple dusting of powdered sugar or a drizzle of vanilla glaze makes the finished pudding feel bakery-worthy.

How To Make Donut Bread Pudding

Prepare The Donuts

Cut the glazed donuts into large bite-sized pieces and place them in a generously buttered baking dish.

Don’t worry about making every piece identical. The irregular shapes create wonderful texture throughout the finished pudding.

Make The Custard

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth.

The mixture should be silky and well combined before pouring it over the donuts.

Let The Donuts Soak

Slowly pour the custard evenly over the donut pieces.

Gently press the donuts into the liquid with the back of a spoon so every piece has a chance to absorb the custard.

Let everything rest for about 20 to 30 minutes.

This is one step I never skip. It gives the donuts time to soak up all that creamy goodness and creates a much more even texture after baking.

Bake Until Golden

Bake until the center is just set and the top is lightly golden.

The edges should become beautifully caramelized while the middle stays soft and creamy.

If you gently jiggle the baking dish, the center should no longer look liquid but still have a slight softness.

Cool Slightly

Allow the bread pudding to rest for about 10 minutes before serving.

It continues setting as it cools, making it easier to scoop while still staying wonderfully warm.

Finish And Serve

Dust with powdered sugar or drizzle with vanilla glaze just before serving.

If you’re feeling especially indulgent, a scoop of vanilla ice cream or a spoonful of whipped cream takes it completely over the top.

Frequently Asked Questions

Can I use different kinds of donuts?

Absolutely.

Cake donuts, filled donuts, old-fashioned donuts, or even cinnamon sugar donuts all work beautifully. Each one creates a slightly different flavor and texture.

Do the donuts need to be stale?

Not necessarily, but day-old donuts absorb the custard more evenly.

Fresh donuts work too, especially if you let them sit out for a few hours before baking.

Can I make this ahead of time?

Yes.

Assemble everything the night before, cover the baking dish, and refrigerate it overnight. Bake it the next morning for an easy brunch.

Can I freeze bread pudding?

Yes.

Cool it completely, wrap tightly, and freeze for up to two months.

Thaw overnight in the refrigerator before reheating.

Why is my bread pudding dry?

It was likely baked a little too long.

The center should still feel soft when it comes out of the oven because it continues cooking slightly as it rests.

Can I serve this for breakfast?

Definitely.

It’s rich enough for dessert but just as welcome on a holiday brunch table alongside fresh fruit and coffee.

Storage Tips

Refrigerating

Store leftovers in an airtight container for up to four days.

I actually love grabbing a small piece straight from the refrigerator with my morning coffee.

Freezing

Wrap individual portions tightly before freezing for up to two months.

They’re easy to thaw one serving at a time whenever you’re craving something sweet.

Reheating

Warm individual servings in the microwave or reheat larger portions in a low oven until heated through.

A drizzle of fresh vanilla glaze after reheating brings back that just-baked feel.

Easy Ways To Make It Your Own

Add Chocolate Chips

A handful of mini chocolate chips melts into the custard, creating little pockets of chocolate throughout the pudding.

Mix In Pecans

Chopped pecans add buttery crunch and pair beautifully with the glazed donuts.

Apple Cinnamon Version

Fold diced apples into the custard and add a little extra cinnamon for a cozy fall variation.

Cream Cheese Swirl

Drop spoonfuls of sweetened cream cheese throughout the baking dish before baking for little cheesecake-like surprises.

Maple Pecan Twist

Replace the vanilla glaze with warm maple syrup and toasted pecans for a breakfast-inspired version.

Berry Delight

Scatter fresh blueberries or raspberries between the donut pieces before pouring over the custard.

The fruit adds freshness and a lovely pop of color.

What To Serve With Donut Bread Pudding

Fresh Fruit

Fresh strawberries, blueberries, raspberries, sliced bananas, or citrus segments help balance the richness of the pudding and make the plate feel extra special.

Breakfast Favorites

Serve alongside scrambled eggs, crispy bacon, breakfast sausage, or a fresh fruit salad for a memorable brunch spread.

Whenever we have overnight guests, this is one of the first recipes I think of because it feels a little indulgent without requiring much morning effort.

Ice Cream And Whipped Cream

A scoop of vanilla ice cream or a generous dollop of whipped cream transforms this comforting bread pudding into an unforgettable dessert.

Warm Sauces

Vanilla sauce, caramel sauce, bourbon sauce, or even a simple maple glaze all pair beautifully with the soft, custardy pudding.

Holiday Brunch

Donut Bread Pudding is right at home on Christmas morning, Easter brunch, Mother’s Day, or any special breakfast where everyone gathers around the table a little longer than usual.

Coffee And Tea

A hot cup of coffee, cappuccino, chai tea, or even rich hot chocolate pairs wonderfully with the warm spices and sweet glazed donuts.

Some recipes are practical, and others are simply meant to bring a little extra joy to the table. Donut Bread Pudding manages to do both. It’s comforting, wonderfully rich, and surprisingly easy to make, turning ordinary glazed donuts into a dessert that’s worthy of holidays, brunches, and cozy weekends alike. Once you serve it warm with your favorite topping, don’t be surprised if it becomes a new family tradition.

Donut Bread Pudding

This Donut Bread Pudding is a rich, comforting dessert made with glazed donuts baked in a creamy custard and topped with a sweet glaze—perfect for brunch, holiday mornings, family gatherings, and easy homemade desserts.

Rate

Prep Time:

15 minutes

minutes

Cook Time:

45 minutes

minutes

Servings:

Ingredients

12 glazed yeast donuts about 24 ounces, cut into 1-inch pieces

4 large eggs

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup light brown sugar packed

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons unsalted butter melted (for greasing the baking dish)

Optional Vanilla Glaze

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with the melted butter.

Cut the donuts into bite-sized pieces and spread them evenly into the prepared baking dish.

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until completely combined.

Slowly pour the custard mixture over the donut pieces, making sure all of the donuts are moistened. Gently press the donuts down with a spatula so they absorb the custard.

Let the mixture rest for 10 to 15 minutes to allow the donuts to soak up the liquid.

Bake for 40 to 45 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out mostly clean.

Allow the bread pudding to cool for about 10 minutes before serving.

If making the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm bread pudding just before serving.

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