Traditional recipes

Day-Old-Doughnut Bread Pudding

Day-Old-Doughnut Bread Pudding

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This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard. The bread pudding will puff heroically near the end of its baking time, like a soufflé, but fall shortly after it comes out of the oven; don’t worry, it’s supposed to do that! The final texture is somewhere between an eggy bread pudding and a clafoutis, and it’s pretty hard to stop eating.


  • Unsalted butter (for pan)
  • 12 stale or fresh glazed or sugared doughnuts (about 1 lb. 6 oz. total)
  • Finely grated zest of 1 lemon
  • ¼ cup raspberry preserves
  • Powdered sugar (for dusting)
  • Cold heavy cream (for serving; optional)

Recipe Preparation

  • Place a rack in center of oven; preheat to 325°. Butter a 2-qt. baking dish. Cut each doughnut into eighths and arrange on a parchment-lined rimmed baking sheet. Bake until dry and crisp, like little sugary croutons, about 15 minutes. Let sit until cool enough to handle. (Drying out the doughnut pieces will help them absorb the custard.)

  • Vigorously whisk eggs, egg yolks, half-and-half, sugar, vanilla, salt, and lemon zest in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add doughnuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then toss and press gently again. Repeat tossing and soaking twice more for a total soak time of 15 minutes, allowing the doughnuts to fully drink up the custard.

  • Transfer doughnuts and any remaining custard to prepared baking dish. Dollop preserves over, avoiding edges of pan where it can burn during baking. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes.

  • Let bread pudding cool 20 minutes. Dust with powdered sugar. Serve with cream alongside for pouring over.

  • Do Ahead: Doughnuts can be baked 1 day ahead. Store in an airtight container at room temperature.

Reviews SectionI scaled this recipe down to use 3 (yeasted/glazed) doughnuts and split the custard between 2 buttered ramekins. It was rich without being overly sweet and (seed in) raspberry jam was a nice compliment for a bite of acidity and texture.smellyhipsterAstoria, Oregon06/05/20Holy Smokes, this was amazing! Thanks for the recipe!!!Ahh, I now see the 325 degrees. It worked out very well at 350 degrees though! Love it. Thank youTrying recipe now, but with a little extra lemon zest because I’m using lemon curd instead of raspberry preserves. Also accidentally added a half cup of light brown sugar looking at a separate recipe.. Had to assume the temperature for baking is 350 degrees, not sure if I’m just blind or it was excluded.MountainKiddSouth Lake Tahoe 03/28/20Delicious! Made this for breakfast. The only difference is I made home-made caramel toffee sauce and placed a layer of it on the bottom, and drizzled a little on the topWith a side of Stiff Peak Chantilly CreamEverything but the raspberry preserves.. completely slipped my mind.but the Krispy Kreme BreadPudding was a complete W !Jon JusufJakarta, Indonesia10/20/19

Watch the video: Bread Pudding (May 2022).