I heard earlier today that Friday, June 1, is National Donut Day. I like donuts but I rarely buy them; if I did, I would eat way too many of them! But I made this Donut Bread Pudding recipe just a few days ago and thought it would be perfect to share with you for National Donut Day…because some of you are bound to have some extra donuts on hand that you don’t know what to do with!
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
DONUT BREAD PUDDING by NancyC, adapted from Land O Lakes
Makes a 9×13″ pan
- 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 | nancy-c.com
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 going to have some donuts in honor of National Donut Day?