Donut Bread Pudding turns leftover glazed donuts into the most delicious rich and custardy breakfast casserole! The donuts soak overnight in a homemade vanilla custard before baking until soft in the middle and golden around the edges.
Donut Bread Pudding: What You Need to Know
Today's recipe is an absolute flavor knockout! This Donut Bread Pudding is perfect for a brunch party. Original Glazed Krispy Kreme donuts are my go-to here, but any plain glazed yeast donuts will work - and stale or day-old donuts are actually perfect, so don't toss that box just yet!
I love having this make-ahead breakfast recipe for holiday mornings, brunch parties, and tailgates because you can do the prep the night before and bake it when you're ready to eat. It's easy enough for a laid-back weekend breakfast but still feels special enough to serve to a crowd.
Chill Time: 6-8 hours
Bake Time: 50ish minutes
Serves: 12
Pair this with my Crock Pot Breakfast Casserole and these Bisquick Sausage Balls for a breakfast to remember. I hope you love it!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
For the Custard Base
- Half-and-half - This gives the custard plenty of richness without making it too heavy. You can use heavy cream instead if you want a super-rich bread pudding.
- Whole milk - I like using whole milk here. Lower-fat milk just doesn't give the custard quite the same creamy texture.
- Granulated sugar - Plain old white sugar dissolves into the warm milk mixture and sweetens the custard.
- Eggs and egg yolks - The whole eggs help the custard set, while those extra yolks make it especially rich and creamy.
- Vanilla extract - Vanilla works great with the sweet glaze on the donuts.
- Salt - Just a little bit helps balance all that sweetness.
For the Donut Layer
- Glazed yeast donuts - Krispy Kreme Original Glazed are my favorite, but any plain glazed yeast donut will work.
What Kind of Donuts Are Best for Donut Bread Pudding?
This recipe works best with glazed yeast donuts - the light, fluffy kind, not those dense cake donuts.
Krispy Kreme Original Glazed donuts are my go-to here. Their airiness helps them soak up that custard really well without making the finished bread pudding too heavy.
Day-old or slightly stale donuts are even better - they're a little drier and can absorb more of that custard. But if your donuts are fresh, no worries! I've got an easy trick for drying them out in the tips section below.
I don't recommend using cake donuts for this particular recipe. They're a lot denser than yeast donuts and can give the bread pudding a heavier texture that just doesn't work as well.
Variations & Additions
Want to change things up? This recipe is so easy to customize.
- Chocolate sauce - Because glazed donuts clearly weren't decadent enough already. 😉
- Chocolate chips - Sprinkle chocolate chips over the donut pieces before adding the custard.
- Toffee bits - These add a little caramel flavor and extra sweetness.
- Raisins - A classic bread pudding addition if that's your thing!
- Brown sugar - Swap the granulated sugar for brown sugar for a deeper, more caramel-like flavor.
- Cinnamon - Add a sprinkle of ground cinnamon to the custard for a fall or winter version.
- Caramel sauce - Drizzle it over individual servings right before serving.
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 Overnight Donut Bread Pudding
This recipe does need several hours to soak, but almost all of that is hands-off time. That's what makes it such a great make-ahead breakfast!
- Make the custard base. Add the half-and-half, whole milk, and sugar to a saucepan. Heat over low heat, stirring often, until the sugar has dissolved. Let the mixture gently simmer for about 5 minutes, then remove it from the heat and allow it to cool slightly.
- Whisk the eggs. In a large bowl, whisk together the eggs, egg yolks, vanilla extract, and salt.
- Temper the eggs. Slowly pour the warm milk mixture into the eggs while whisking continuously. Don't dump it all in at once - adding it slowly keeps the warm milk from scrambling the eggs.
- Prep the donuts. Cut each glazed donut into several bite-sized pieces and arrange them evenly in a 9x9-inch baking dish.
- Add the custard. Pour the custard mixture evenly over the donut pieces. Gently press the donuts down so they start soaking up the liquid.
- Refrigerate. Cover the baking dish and refrigerate for 6-8 hours. Overnight is perfect! This gives the donuts plenty of time to absorb the custard.
- Bake. Preheat the oven to 350°F. Cover the bread pudding with aluminum foil and bake for 45 minutes.
- Brown the top. Remove the foil and continue baking for another 5-8 minutes. Keep a close eye on it during this part - the sugar in the donut glaze can make the top brown pretty quickly.
- Check for doneness. The middle should be set instead of liquid or really jiggly. Let the bread pudding cool for a few minutes before serving.
Step-by-Step Recipe Video
Storage and Leftovers Tips
Storage: Once the bread pudding has cooled, store leftovers in an airtight container in the refrigerator. It's best enjoyed within 3-4 days.
Reheating: For individual servings, I usually just use the microwave. Heat a serving for about 30 seconds, check it, then add another 30 seconds if needed.
Want the edges crispy again? Reheat a serving in an air fryer or convection oven at about 350-375°F for 4-5 minutes.
Freezing: This freezes really well! Bake the bread pudding as directed, allow it to cool, and store it in an airtight freezer-safe container.
When you're ready to serve it, thaw it overnight in the refrigerator. I like to pop it back into a 350°F oven for a few minutes, uncovered, to bring some of that crispiness back to the top.
Leslie's Helpful Tips and Tricks
- You can use fresh donuts. Break or cut them into bite-sized pieces and place them in a 200°F oven for about 10-12 minutes. Watch them carefully so they don't scorch, then let them cool before assembling the casserole.
- Give the donuts time to soak. This recipe is designed for a 6-8 hour refrigerator rest. Overnight is best - that will give you that creamy texture.
- Pour the warm custard slowly. When combining the milk mixture with the eggs, whisk constantly and add the warm liquid a little at a time so the eggs don't scramble.
- Keep an eye on the top near the end. Once you remove the foil, the sugar on the glazed donut pieces can brown fast.
- Don't overbake it. The center should be set, but you still want the inside soft and custardy rather than dry.
FAQs & Troubleshooting
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.
Donut Bread Pudding (Easy Overnight Recipe)
Ingredients
- ⅔ cup half and half
- ⅔ cup whole milk
- ⅔ cup white granulated sugar
- 6 large eggs
- 3 egg yolks
- 2 teaspoon vanilla extract
- pinch salt
- 10 glazed yeast donuts (preferably day-old or slightly stale)
Instructions
- Make the custard base. Add the half-and-half, whole milk, and sugar to a saucepan. Heat over low heat, stirring often, until the sugar dissolves. Simmer for about 5 minutes, then cool slightly.
- Whisk the eggs. In a large bowl, whisk together the eggs, egg yolks, vanilla, and salt.
- Temper the eggs. Slowly pour the warm milk mixture into the eggs while whisking constantly so the eggs don't scramble.
- Prep the donuts. Cut the glazed donuts into bite-sized pieces and arrange them in a 9x9-inch baking dish.
- Add the custard. Pour the custard evenly over the donuts and gently press them down into the liquid.
- Refrigerate. Cover and chill for 6-8 hours, or overnight.
- Bake. Preheat the oven to 350°F. Cover with foil and bake for 45 minutes.
- Brown the top. Remove the foil and bake for another 5-8 minutes, watching closely so the top doesn't brown too quickly.
- Check for doneness. The center should be set but still soft and custardy. Let cool for a few minutes before serving.
Notes
- Use glazed yeast donuts. Krispy Kreme Original Glazed are my favorite, but any plain glazed yeast donut works well.
- Day-old or slightly stale donuts are best. They soak up the custard better than very fresh donuts.
- Using fresh donuts? Cut them into pieces and dry them in a 200°F oven for 10-12 minutes, then let them cool.
- Give it plenty of chill time. Refrigerate for 6-8 hours; overnight works perfectly.
- Watch the top while baking. The sugary glaze can brown really quickly once the foil comes off.
- Don't overbake it. The center should be set but still soft and custardy.
- Store leftovers in the fridge. They keep well for 3-4 days and can also be frozen after baking.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
CAN'T WAIT TO TY THIS ONE!!!
Can you use non dairy heavy cream and almond milk to make it non-dairy?
You can, but the consistency might be a little bit different (less creamy).