Leftover Donut Bread Pudding
Don't let those uneaten glazed donuts go unused, instead turn them into this delicious Leftover Donut Bread Pudding. You can even freeze leftover donuts until you have enough to make this yummy dessert.
- 6 cups stale glazed donuts, cut into chunks
- 2 Tablespoons butter melted
- 4 eggs slightly beaten
- 2 cups milk
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Preheat the oven to 350 degrees F.
Spray either an 8 x 8-inch baking dish or 1 quart baking dish with nonstick cooking spray.
Add donut chunks to dish; pour melted butter over top and lightly mix.
Mix together eggs, milk, sugar, cinnamon and vanilla; pour on top of donuts.
Allow donuts to soak up wet mixture for 5 minutes, making sure all donut chunks have soaked up some of the milk mixture.
Cover with foil and bake for 25 minutes. Remove foil and cook for an additional 25 minutes.
Let cool for 5 minutes before serving.
- Store up leftover donuts as you acquire them in a zip lock bag in the freezer. Once you have around 6 cups, you'll be ready to make this recipe.
- Stale donut bread pudding is versatile---use leftover cinnamon doughnuts, Krispy Kreme donuts, yeast donuts, jelly donuts, jam filled donuts, and even plain breadsticks.
- The texture of the bread pudding will be affected by a couple different things:
- The smaller the chunks of donuts, the softer the bread pudding will be.
- The longer you soak the stale donuts, the softer the bread pudding will be.
- I've made this bread pudding a 100 different ways with varying ingredients, and it never looks the exact same but it's always amazing.
- The cooking time could vary. The bread pudding is ready when it begins to brown around the edges and pulls away from the pan. It also begins to puff up in the oven.