Doughnut Bread Pudding

Doughnut Bread Pudding

32 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 15 m

“Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
  2. 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.
  3. 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.
  4. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

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Reviews (32)

Rate This Recipe
Eva Amber

Eva Amber

I wasn't going to review this recipe because I didn't follow it as the author intended, but it turned out so well I wanted to give it a 5 star review. I was searching for something I could do with a whole batch of cookies that turned out too cake like and were just sitting in a Tupperware. I found this recipe, and replaced the doughnuts with my cookies and it turned out great! It tastes just like "Budin" which is a dessert made in Peru. So try this recipe with old cake, cookies, muffins... I'm sure it will work!



Ok so I had some left over raised doughnuts and decided to try this. I didn't have any evaporated milk so i used 1 160z can of thi coconut milk and the rest half and half. It came out beautiful. Has a taste of douhgnuts but a bit like bread pudding also. As others have said this is not the usual bread pudding but then this is not hte usual recipe for bread pudding. I would make it again, maybe trying different kinds of douhgnuts and rolls. A fun recipe to play with.



I made this with some leftover Krisy Kreme's and it was delicious! Bonus points for creativity on this one.

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Amount Per Serving (6 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet



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Bread Pudding I


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Cider Donut Bread Pudding