Donut Bread Pudding (Easy Overnight Recipe)

Turn leftover glazed donuts into a rich, custardy Donut Bread Pudding! This easy make-ahead breakfast casserole soaks overnight in homemade vanilla custard, then bakes until soft in the middle and golden around the edges.

5 from 25 votes

Prep Time 20

Cook Time 53

Chill Time 6

Total Time 7 13

Course Breakfast, Dessert

Cuisine American

Servings

Calories 244 kcal

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

Calories: 244kcalCarbohydrates: 33gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 137mgSodium: 164mgPotassium: 109mgFiber: 0.3gSugar: 25gVitamin A: 272IUVitamin C: 0.2mgCalcium: 96mgIron: 1mg