Donut Bread Pudding

I like donuts (especially chocolate-iced and cream-filled donuts) but I rarely buy them, since I try not to keep sweets like that around my house—it’s just way too tempting! But I made this Donut Bread Pudding and thought it was a great recipe—I love how you can take all those extra donuts you don’t want laying around and create a yummy dessert with them!

I found a recipe at the Land O Lakes website and I adjusted the ingredient amounts to fill a 9×13″ pan. I also changed the glaze slightly because I didn’t have the cinnamon sugar butter the original recipe called for. Something important to note is that this recipe is made with glazed donuts, not the cake-like donuts. And use day-old or even a few-days- old donuts. This version of bread pudding is yummy, and if you’re a bread pudding or donut fan, I’m sure you’ll enjoy it!

Donut Bread Pudding

  • Servings: 12
  • Difficulty: easy
  • Print

DONUT BREAD PUDDING by NancyC, adapted from Land O Lakes

Makes a 9×13″ pan                                                                 Donut Bread Pudding @ NancyC

  • 2/3 cup firmly packed brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup orange juice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons pure vanilla extract
  • 4 cups Half & Half (light cream), at room temperature
  • 10 large eggs at room temperature
  • 10 to 11 glazed donuts (use day-old donuts), cut into 3/4″ pieces (if using smaller Krispy Kreme-size glazed donuts, you may want to use 11; if using larger/thicker glazed donuts, 10 should be enough)


  • 1 1/2 cups powdered sugar
  • Optional: 2 Tablespoons unsalted butter, softened
  • 1/4 teaspoon ground cinnamon
  • 1 Teaspoon pure vanilla extract
  • 2 1/2 to 3 Tablespoons Half & Half (light cream)

Heat oven to 350˚F. Grease or spray a 9×13″ baking pan or equivalent size baking dish; set aside.

In a very large bowl, mix all ingredients except for the donuts. After mixing mixture well, add the donut pieces and mix until they’re all coated. Let mixture stand for 5 minutes.

Spoon mixture into prepared baking pan or dish. Bake at 350˚F for 45 to 50 minutes or until puffed and toothpick inserted in center comes out clean. Cool for 5 to 10 minutes (the bread pudding may sink slightly as it cools).

While cooling, make your cinnamon glaze: blend powdered sugar and softened butter together, then add cinnamon, then the vanilla and Half & Half, blending everything until smooth. Drizzle over slightly cooled pudding and serve (I like to cut the pieces first, put them on plates, and then drizzle the glaze over each piece).

Recipe from NancyC |

When making the bread pudding mixture, I noted in the recipe to use the Half & Half and eggs at room temperature if you can–this just helps avoid the mixture getting too clumpy from using cold ingredients.

So are you a donut fan, and what is your favorite kind of donut?

Sharing at Silver Pennies Sundays, Happiness is Homemade, Inspire Me Monday, Weekend PotluckMeal Plan MondayThursday Favorite ThingsFull Plate ThursdayTasty TuesdaysWonderful WednesdayHearth & Soul, Fiesta Friday.


17 thoughts on “Donut Bread Pudding

  1. Jhuls

    What??? Donut Bread Pudding? How come I haven’t thought about this. This is genius, Nancy, especially for a donut and pudding lover like me. And how I love the frosting! Yum! Thanks for bringing this along with you at this week’s Fiesta Friday party! Have a lovely weekend and happy national donut day!!


  2. Cat

    This looks like all my dreams come true. I absolutely love doughnuts and this has taken them to another level. YUM!


  3. rawsonjl

    I don’t typically like bread pudding but I had to click over and see what donut bread pudding was all about and oh my… this sounds amazing!! Pinned.


    1. nancyc Post author

      I’ve grown to really like bread pudding over the last few years—not sure why! I only eat donuts occasionally, but the thrifty side of me loves that this is a great way to use up extra donuts! 🙂


  4. Miz Helen

    Your Donut Bread Pudding will be a big hit here at the cottage. Thanks so much for sharing with us at Full Plate Thursday,473 and hope you are having a great week!
    Miz Helen



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