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This donut bread pudding transforms those forgotten glazed donuts on your counter into the most luscious, crowd-pleasing dessert. The soft and pillowy centers soak up an ultra-creamy custard that bakes up golden on top and so irresistibly tender inside. Drizzle on the homemade buttery rum sauce just before serving for a treat that nobody can resist.
When I first made this, my kids could not believe their breakfast donuts became this memorable dessert. Friends now ask for the recipe every time I bring it to brunch.
Ingredients
- Evaporated milk: for extra creamy custard or substitute whole milk or heavy cream for richest flavor
- Eggs: provide structure and boost the silky center be sure eggs are fresh
- Orange zest: adds bright flavor lemon zest works too
- Vanilla extract: deepens the sweet aroma use real extract for best results
- Cinnamon: lends warmth nutmeg or pumpkin pie spice can add variety
- Salt: balances the sweetness use fine salt for even mixing
- Glazed donuts: Krispy Kreme holds up beautifully pick stale donuts for the best texture
- Raisins: for bursts of chewy sweetness golden or regular are both good
- Unsalted butter: for the rum sauce for a rich base use good quality butter
- Light brown sugar: melts easily and gives caramel notes dark brown sugar is okay too
- Heavy cream: for the sauce or try half and half for a lighter version
- Rum: for the sauce spiced rum adds warmth but use your favorite type
Step-by-Step Instructions
- Prepare the Pan:
- Set your oven to the right temperature. Place your smaller baking dish inside a larger pan. Pour water into the outer pan so it comes halfway up the sides of the dish. This gentle water bath helps the pudding cook evenly and prevents it from drying out.
- Make the Soaking Liquid:
- Whisk together evaporated milk eggs orange zest vanilla cinnamon and salt in a mixing bowl until very smooth. This mixture creates the rich base that soaks into every donut crumb.
- Soak the Donuts:
- Cut your stale donuts into bite-sized pieces and add them with the raisins to the soaking liquid. Gently turn everything to coat and let stand for fifteen minutes so the donuts absorb maximum custard.
- Bake the Pudding:
- Pour the donut mixture along with any extra liquid into your prepared smaller baking dish. Spread out evenly so it bakes up fluffy throughout. Bake for one hour or until the center springs back and the top is golden brown and slightly crisp.
- Cool Before Saucing:
- When done baking let your pudding cool slightly right in the pan. This helps it set and makes it easier to slice without falling apart.
- Make the Rum Sauce:
- Melt butter and brown sugar together in a saucepan over medium heat. When it bubbles whisk in cream and rum and let the mixture simmer for a few minutes until thick and glossy. Take off the heat and let cool slightly.
- Serve Your Bread Pudding:
- Serve slices of the pudding warm topped with a generous drizzle of the buttery rum sauce. For extra flair add a scoop of vanilla ice cream or some fresh berries.
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Glazed donuts truly are the star here Not only do they bring the sweetness but their texture works magic soaking up all that creamy custard. Every time I smell this baking it reminds me of holiday dinners and late mornings spent with family.
Storage Tips
Once cooled store any leftover bread pudding in an airtight container in the fridge for up to five days. It reheats best in the microwave or covered with foil in the oven at three hundred fifty degrees until warmed through. For longer storage you can freeze portions tightly wrapped for up to two months. Thaw overnight in the refrigerator before reheating.
Ingredient Substitutions
No evaporated milk on hand Swap in half and half or whole milk. If you want to skip the raisins use dried cranberries or leave out dried fruit altogether. Orange or lemon zest work equally well for the citrus note. If you are out of rum try bourbon or simply add a splash of extra vanilla for a nonalcoholic sauce.
Serving Suggestions
Serve this pudding warm as an indulgent breakfast or brunch centerpiece. For dessert it pairs beautifully with a scoop of ice cream whipped cream or fresh berries. For an adult treat the rum sauce makes a festive finish but a simple drizzle of caramel or melted chocolate is also delicious.
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Making It Special
Bread pudding may have French roots but this donut version is pure American creativity. Born of practicality and dessert craving it's also a wonderful way to honor family traditions and make use of what is on hand. Baking it for special gatherings has become a beloved ritual in my kitchen.
Commonly Asked Questions
- → What kind of donuts work best?
Traditional glazed donuts that are slightly stale are best, as they hold their shape while soaking up the custard.
- → Can I use a different milk?
Yes, heavy cream, half and half, or whole milk can be substituted for evaporated milk for similar creamy results.
- → Can I make this dessert ahead of time?
Absolutely! Soak and assemble, then refrigerate overnight. Bake the next day for a fresh, warm dessert.
- → How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave before serving.
- → What toppings go well with it?
Try it with whipped cream, fresh berries, sliced bananas, chocolate sauce, or a scoop of vanilla ice cream.
- → Is the rum sauce necessary?
The rum sauce adds a rich, buttery flavor, but you can skip it or swap with a different dessert sauce if desired.