Bread pudding is a classic comfort food, and this recipe elevates it to new heights by using leftover donuts! This recipe is incredibly versatile; you can use any kind of donut, from glazed to chocolate to jelly-filled, tailoring the sweetness and flavor profile to your preferences. The result is a warm, gooey, and utterly satisfying dessert that's perfect for breakfast, brunch, or a comforting evening treat. Let's dive into this delightful recipe!
What Kind of Donuts Work Best for Bread Pudding?
This is a great question, and the answer is: pretty much any kind! However, some donuts lend themselves better to this recipe than others.
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Stale Donuts are Ideal: Slightly stale donuts are perfect because they absorb the custard mixture better than fresh, soft ones. If your donuts are too fresh, let them sit out uncovered for a few hours to dry slightly.
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Glazed Donuts: The classic glazed donut provides a lovely sweetness and a good base for the custard.
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Chocolate Donuts: Chocolate donuts add a rich, decadent flavor that pairs beautifully with the custard.
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Cake Donuts: These tend to be denser and hold their shape well, resulting in a slightly less soggy, but still delicious, bread pudding.
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Jelly-Filled Donuts: Be mindful of the filling. While the jelly adds a burst of flavor, excessive filling might make the pudding too wet. Consider cutting the jelly-filled donuts in half to better control the moisture level.
Ingredients You'll Need:
- 6-8 donuts, cut into 1-inch pieces (about 6 cups)
- 4 large eggs
- 1 cup whole milk (or a combination of milk and cream for extra richness)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional: ½ cup chocolate chips, raisins, chopped nuts, or other mix-ins
Instructions for Making Donut Bread Pudding:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
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Combine Wet Ingredients: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
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Assemble the Pudding: Gently fold the donut pieces into the custard mixture, ensuring they are evenly coated. If using any optional mix-ins, add them now.
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Bake: Pour the mixture into the prepared baking dish. Bake for 35-45 minutes, or until the pudding is set and golden brown, and a knife inserted into the center comes out clean.
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Cool & Serve: Let the bread pudding cool slightly before serving. It's delicious warm or at room temperature, and can be served plain or topped with whipped cream, ice cream, or a dusting of powdered sugar.
How Long Does Donut Bread Pudding Last?
Properly stored, donut bread pudding will last for 3-4 days in the refrigerator. Reheat individual portions in the microwave or oven until warmed through.
Can I Make Donut Bread Pudding Ahead of Time?
Yes! You can assemble the bread pudding up to 24 hours in advance. Cover the baking dish with plastic wrap and refrigerate. Add about 10-15 minutes to the baking time when baking from chilled.
What Other Breads Can I Use Besides Donuts?
While donuts create a unique texture and flavor, you can certainly experiment with other breads! Stale challah, croissants, brioche, or even leftover cake would work well. Just remember to adjust the amount of liquid in the custard based on the bread's moisture content.
This recipe provides a delicious and fun way to repurpose leftover donuts. Enjoy experimenting with different donut varieties and mix-ins to create your own signature donut bread pudding masterpiece!
