Marry This Doughnut Bread Pudding Recipe is a rich and decadent recipe, which is made with glazed doughnuts and raspberry jam. It’s the ultimate comfort food recipe, ready in about 2 hours.
Jump to RecipeDoughnut Bread Pudding Recipe Ingredients
- Nonstick cooking spray, for the baking dish
- 4 large eggs
- 2 1/4 cups half-and-half
- 2/3 cup granulated sugar
- 2 tsp. vanilla bean paste or vanilla extract
- 1/2 tsp. kosher salt
- Zest of 1 lemon
- 12 stale (day-old) glazed yeasted doughnuts
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
- Whipped cream, for serving (optional)
How To Make Doughnut Bread Pudding Recipe
- Prep the oven and custard: Preheat the oven to 325ºF. Spray a 2-quart baking dish (or a 9-by-9-inch dish) with nonstick cooking spray. In a large bowl, whisk together the eggs, half-and-half, granulated sugar, vanilla, salt, and lemon zest.
- Layer the pudding: Using a serrated knife, cut the doughnuts into quarters. Arrange half of the doughnut pieces in an even layer in the bottom of the prepared baking dish. Dollop the raspberry jam over the top. Cover with the remaining doughnut pieces.
- Soak the doughnuts: Pour the egg custard mixture over the top of the doughnuts. Let the dish stand at room temperature for 30 minutes to allow the doughnuts to absorb some of the custard.
- Bake covered: Cover the baking dish with foil and bake until the edges are set but the custard is still wobbly in the center, about 50 minutes.
- Bake uncovered and serve: Uncover the bread pudding and bake until it is golden brown and slightly puffed, about 20 to 25 minutes more. Let the pudding rest for 15 minutes before dusting with powdered sugar. Serve warm with whipped cream, if you like.
Recipe Tips
- What are the best doughnuts to use for bread pudding? The recipe calls for stale, day-old glazed yeasted doughnuts. Stale doughnuts are ideal because they are drier and can soak up more of the rich custard without turning into complete mush.
- Can I use a different kind of jam? Absolutely. While raspberry provides a nice tart contrast, this would also be delicious with strawberry, apricot, or even orange marmalade.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish. The recipe notes that you can assemble the entire pudding, cover it, and store it in the refrigerator for up to 12 hours. Just let it sit at room temperature for 30 minutes before baking.
- How do I know when the bread pudding is done? When you remove the foil, the center should still be a bit wobbly. After the final uncovered baking time, the top will be puffed and golden, and a knife inserted near the center should come out mostly clean, with moist crumbs but not runny liquid.
What To Serve With Doughnut Bread Pudding
This is an incredibly rich and decadent dessert that is wonderful on its own, but even better with a simple topping.
- A generous dollop of fresh whipped cream (as suggested)
- A scoop of vanilla bean ice cream
- A drizzle of extra caramel sauce or raspberry coulis
- A side of fresh berries to cut the richness
How To Store Doughnut Bread Pudding
- Refrigerate: Store the baked and cooled doughnut bread pudding, covered, in the refrigerator for up to 3 days.
- Reheating: You can enjoy leftovers cold, or reheat individual portions in the microwave. To reheat the entire dish, cover with foil and warm in a 325°F oven for 15-20 minutes.
Doughnut Bread Pudding Nutrition Facts
- Calories: 600 kcal
- Carbohydrates: 70g
- Protein: 10g
- Fat: 35g
- Saturated Fat: 18g
- Sodium: 450mg
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, it is highly recommended. Fresh doughnuts are very soft and will likely break down too much, resulting in a mushy texture. If your doughnuts are fresh, you can leave them out on the counter for a few hours or gently toast the pieces in the oven to dry them out.
Yes, you can omit the jam for a more classic bread pudding flavor. You could also substitute the jam with 1/2 cup of chocolate chips or butterscotch chips scattered between the doughnut layers.
This can happen if the doughnuts didn’t have enough time to soak up the custard before baking, or if the pudding was underbaked. Make sure you let it soak for the full 30 minutes and bake until the center is properly set.
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Doughnut Bread Pudding Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour15
minutes600
kcalA decadent and easy bread pudding made with leftover glazed doughnuts, a rich lemon-vanilla custard, and a sweet raspberry jam filling.
Ingredients
12 stale glazed doughnuts
4 large eggs
2 1/4 cups half-and-half
2/3 cup granulated sugar
2 tsp. vanilla
1/2 tsp. kosher salt
Zest of 1 lemon
1/2 cup raspberry jam
Directions
- Whisk eggs, half-and-half, sugar, vanilla, salt, and zest for the custard.
- Layer half the quartered doughnuts in a greased dish, dollop with jam, and top with remaining doughnuts.
- Pour custard over the doughnuts and let soak for 30 minutes.
- Bake covered with foil at 325°F for 50 minutes.
- Uncover and bake for another 20-25 minutes until golden and puffed.
- Rest for 15 minutes before serving.
Notes
- Using stale, day-old doughnuts is best as they will absorb the custard without becoming overly mushy.
- Don’t skip the 30-minute soak time; it’s crucial for the doughnuts to fully absorb the custard.
- This pudding is a great make-ahead dish; assemble it, cover, and refrigerate for up to 12 hours before baking.
- Be careful not to overbake; the center should still be slightly wobbly when the foil is removed. It will set fully as it bakes uncovered and rests.
