Donut Bread Pudding Recipes

EASY DONUT BREAD PUDDING

Steps:

• Pre-heat oven to 350 degrees.
• In a medium bowl, whisk the 2 eggs with 1 tablespoon of vanilla .
• Cut up stale donuts in to small cubes and place in a greased, 9x12 baking dish
• Whisk in milk and cream.
• Whisk in the cinnamon.
• Pour mixture over the cubed donuts. Let soak for 10 minutes.
• Bake for 40-45 minutes. Serve warm topped with your favorite topping!

DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
• Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
• Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
• Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
• Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
• Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray, line with parchment and spray again. Place the doughnut pieces in an even layer in the prepared baking dish.
• Whisk together the milk, granulated sugar, vanilla and a pinch of salt in a large bowl until the sugar is mostly dissolved. Add the eggs and whisk to combine so that it's all the same light yellow color. Let sit for 3 minutes and whisk again.
• Pour the custard mixture over the doughnut pieces. Gently, press down a few times to make sure all the doughnut pieces are wet with custard. Cover with a kitchen towel and let sit for 10 minutes at room temperature.
• In another bowl using a wooden spoon, mix together the brown sugar, butter and a pinch of salt. If it's loose, add more brown sugar until it gets crumbly. Sprinkle the top of the bread pudding with chunks of the sugar mixture.
• Bake for 35 to 45 minutes or just until the bread pudding is only slightly jiggly in the center. To test, using an oven mitt, carefully grab the oven rack and give it a little shake. If the middle sloshes around, it's not done. If it gives a firm jiggle, it's done.
• Serve warm, cold or at room temperature, topped with ice cream.

CIDER DONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
• Mix doughnuts and apple together in the prepared baking dish.
• Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
• Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.

KRISPY KREME DONUT BREAD PUDDING

Steps:

• Coat 9x13 baking pan lightly with Pam or similar.
• Cut donuts into 8 pieces and place in baking pan.
• Combine all ingredients except for glaze in medium bowl and whisk together.
• Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.
• Preheat oven to 350 degrees when close to removal time from fridge.
• Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.
• Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.
• Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.
• Remove from oven.
• Combine milk and confectioner's sugar in small bowl and whisk together.
• Drizzle over top of donut mix with tablespoon.
• Serve warm and vanilla ice cream is a great complement to this.
• You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster.

DOUGHNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Lightly grease a small glass baking dish.
• Tear or cut the donuts into bite-size pieces.
• Combine donut pieces and raisins in the prepared baking dish.
• In a medium bowl, blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg.
• Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
• Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
• Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
• Serve warm.