The best recipe for leftover donuts, this Glazed Donut Bread Pudding is sweet, buttery and absolutely delicious! Serve it plain, with cream or ice cream! It's pretty much the perfect dessert, and better still, uses up something you might have tossed.
Here in Houston, we have a hometown favorite donut shop. It’s named Shipley Do-Nuts but everyone calls it Shipley's despite its official lack of an apostrophe and s. When their glazed donuts are hot and fresh, there is no better treat. We ration ourselves because they are not, ahem, a healthy breakfast but sometimes, only a hot glazed from Shipley's will do.
A tip: When it's your turn to order, you must ask for "hot glazed" or they might not give you the most recently cooked ones. Oh, they'll still be fresh, just not warm. We like the warm ones the best.
The leftovers, if there are any, tend to languish. They aren’t great the next day, even warmed in the microwave for a few seconds. They are, however, fabulous for making bread pudding!
My husband is a fan of all bread puddings but we both agree that this one is special. You can really taste the glazed donut flavor still and it’s soft and just the right amount of sweet. If you have leftover donuts, I highly encourage you to try it.
That said, and just for the record, I bought donuts this time specifically to make this bread pudding the next day. It’s that good.
Glazed Donut Bread Pudding
Do not skip the extra step of double buttering the Bundt pan to ensure that the bread pudding will release from the pan. I would also suggest you use a fairly plain Bundt pan, not one with a lot of nooks and crannies. This makes one 6-cup Bundt bread pudding.
Ingredients
Butter for greasing the Bundt pan
6 glazed yeast donuts, at least one day old
2 eggs
3/4 cup or 180ml heavy cream
1/3 cup or 80ml milk
1/4 cup or 50g brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
Method
Prepare a 6-cup Bundt pan by brushing it liberally with melted butter. Put it in the refrigerator till the butter gets hard and opaque. Brush it again with cool melted butter. If your kitchen is too warm, keep the pan chilled until ready to use.
Cut each donut in half through the equator then cut it again into smaller pieces. Set aside.
In a large mixing bowl, whisk your eggs. Add the milk, cream, brown sugar, salt, vanilla and cinnamon. Whisk again.
Add the donut pieces to the bowl and stir well till they are coated.
Set aside for at least 20 minutes, stirring occasionally to allow the donuts to fully soak up the liquid. If you need to set the bowl aside for longer, cover it with cling film and refrigerate.
When you are ready to bake, preheat your oven to 350°F or 180°C.
Spoon the donut mixture into your prepared double-buttered Bundt pan.
Put the Bundt pan inside another larger pan to catch any butter than might drip over the sides during baking. You can skip this step but, trust me, it’s easier to wash a pan that clean the oven.
Bake your bread pudding for about 40-45 minutes or until golden brown and puffy. As you can see, when it first comes out, it's still bubbling!
Cool in the pan for about five minutes then loosen the edges.
Turn the bread pudding out onto a serving plate. You can serve it warm, just cut it carefully with a serrated knife.
Slice and serve with pouring cream or ice cream.
Enjoy!
It’s the third Thursday of the month so that means it’s time for my Bundt Baker friends to share recipes baked in Bundt pans. This month we are all baking bread pudding with various flavors. Make sure to check out the diverse links below. Many thanks to our host, Sue of Palatable Pastime.
- Bread Pudding Recipe From My Mom from Patyco Candybar
- Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
- Fall Harvest Bread Pudding from A Day in the Life on the Farm
- Glazed Donut Bread Pudding from Food Lust People Love
- Pumpkin Bread Pudding from Palatable Pastime
Pin this Glazed Donut Bread Pudding!
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