Donut Bread Pudding

Donut Bread Pudding uses leftover doughnuts baked in rich custard to make a delicious breakfast casserole! It's a creamy, comforting treat that's perfect for a brunch party or tailgate.

💜 Why You'll Love This Recipe

• Great to prep ahead - This is so easy to whip up the night before a breakfast or brunch event. Just pop it in the oven the next morning!
• Perfect way to use leftovers - Look, I know having leftover donuts is kind of rare 😉, but if you find yourself with some extra, this is an easy and delicious way to use them.
• Super rich and comforting - This is the ultimate sweet breakfast treat. Everyone loves it! It's perfect for a breakfast or brunch potluck.

🍩 Ingredients

For Custard Base

• ⅔ cup half and half - If you want to make this extra rich, you can also heavy cream instead.
• ⅔ cup whole milk - Go with whole milk for this - skim or 2% milk just doesn't have the creaminess you need.
• ⅔ cup sugar - You'll want to use white granulated sugar; it will dissolve in the warm custard for a smooth finish.
• 6 large eggs and 3 egg yolks - Check out this video to see how to easily separate whites and yolks.
• 2 teaspoon vanilla extract
• pinch of salt

For Donut Layer

• 10 stale donuts - We are Krispy Kreme loyalists in this house, so that's the donut we prefer to use - but any doughnuts work! It's necessary that these are stale so they soak up that rich creamy custard. I'd make sure they're at least 5-6 days old.

Variations & Additions

• Feel free to put simple add-ins, like ½ cup of chocolate chips, raisins, or toffee bits, in the bread pudding. It will just accentuate the flavor! Just sprinkle these over the stale doughnuts before adding the custard.
• Drizzle the top of your bread pudding servings with a caramel or chocolate topping.
• Instead of white granulated sugar, use brown sugar for a bit more depth of flavor.
• A sprinkle of ground cinnamon in the custard would be a great addition for fall or winter!

If you love sweet treats at breakfast, you're also going to want to check out my Peanut Butter & Jelly Waffles, or my easy Red Velvet Waffles!

👩🏻‍🍳 How to Make Donut Bread Pudding

1. MIX CUSTARD BASE. In a saucepan, combine ⅔ cup half & half, ⅔ cup whole milk, and ⅔ cup sugar. Heat this mixture over low heat, stirring often, until the sugar is incorporated. Simmer for 5-10 minutes and allow to cool slightly before moving on.
2. INCORPORATE EGGS. In a large bowl, whisk together 6 eggs, 3 egg yolks, 2 teaspoon of vanilla, and a pinch of salt. Slowly pour the warm milk mixture into the egg mixture, whisking while pouring to prevent cooking the eggs.
3. PREPARE & COVER DONUTS. Cut the donuts into 6-8 pieces each and place them in a 9" square glass baking dish. Pour the custard mixture over the donuts.
4. LET IT CHILL OUT (LITERALLY). Allow bread pudding to refrigerate 6-8 hours (overnight is best).
5. BAKE. When you're ready to serve, preheat the oven to 350 degrees. Bake the bread pudding (covered with aluminum foil) for 45 minutes. Uncover and bake for an additional 5-8 minutes, until the center is no longer jiggly.

🎥 Step-by-Step Video

🥡 Storage and Leftovers Tips

This bread pudding needs to be stored in the refrigerator in an airtight container after serving. It's best when enjoyed within 3-4 days of cooking it.

To reheat: I recommend reheating single servings in the microwave. Microwave a serving for about 30 seconds, check, and add another 30 seconds if needed.

If you'd like it extra crispy, a serving can also be reheated in an air fryer or convection oven. I'd recommend 4-5 minutes at 350-375 degrees for this method.

To freeze: This recipe freezes well! Bake as directed and freeze in an airtight container. When you're ready to enjoy it again, simply thaw it overnight in the refrigerator. (You might want to bake at 350 degrees for 5-10 minutes, uncovered, to crisp the top a little bit.)

💡 More Must-Know Tips and Tricks

• Make sure to use glazed yeast donuts in this recipe. Cake-style donuts will not work.
• Watch the bread pudding really carefully during the last part of baking, when the casserole is uncovered. The sugars in the donut glaze can sometimes cause the top of the pudding to brown too quickly.
• If you need to use fresh donuts for your bread pudding, I recommend drying them in the oven first. Just break the doughnuts into bite-sized pieces and plate them in a 200-degree oven for 10-12 minutes, watching carefully for any scorching.

Love this recipe? I'd love for you to give it a rating or comment below! And make sure to follow along for the latest recipes from Lamberts Lately.