If you’re a bread pudding fan, nothing tops a slice of doughnut pudding—except, perhaps, a drizzle of icing or a scoop of ice cream. Because some of bread pudding’s typical ingredients are already right in the doughnuts, this dessert is quick to make.–Jess Thomson

LC Mmmm…Doughnut Pudding Note

We’re at a loss for words, we’re so agog over the magnificence inherent in this creation. It’s all we can do to gather our wits and grab a spoon. And it just goes to show that when life hands you too many doughnuts—yes, such a thing is possible—all you need to do is make pudding. Doughnut pudding.

White casserole dish half filled with chunks of doughnuts in a pudding drizzled with a sugar glaze

Doughnut Pudding

4.78 / 9 votes
Doughnut pudding is the most comforting dessert you can imagine. Warm, sweet, and flavored with rum, it's always a big hit. It's like bread pudding but even better.
Jess Thomson
CourseDessert
CuisineAmerican
Servings6 servings
Calories337 kcal
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes

Ingredients 

For the pudding

  • Butter for the pan
  • 6 cups day-old raised doughnuts, cut into 1-inch (25-mm) pieces (from 4 or so glazed doughnuts or apple fritters)
  • 4 large eggs
  • 2 tablespoons dark rum or 1/2 teaspoon rum extract, (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 3/4 cup heavy cream

For the icing

  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons hot water

Instructions 

Make the doughnut pudding

  • Preheat the oven to 350°F (176°C). Butter a 9-by-5 inch loaf pan.
  • Place the doughnuts in the loaf pan. In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid.
  • Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan.

Make the icing

  • While the pudding cools, whisk the icing ingredients together in a small bowl until smooth.
  • Serve the pudding in thick slices, still warm, drizzled with the icing.
Top Pot Hand Forged Doughnuts

Adapted From

Top Pot Hand-Forged Doughnut Secrets

Buy On Amazon

Nutrition

Serving: 1 servingCalories: 337 kcalCarbohydrates: 37 gProtein: 6 gFat: 17 gSaturated Fat: 9 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.01 gCholesterol: 148 mgSodium: 66 mgPotassium: 133 mgFiber: 0.1 gSugar: 31 gVitamin A: 662 IUVitamin C: 0.2 mgCalcium: 88 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Photo © 2011 Scott Pitts. All rights reserved.

Recipe Testers’ Reviews

Nancy, one of my taste testers, summed up the deliciousness by sharing between mouthfuls, “I don’t even like bread pudding, but I like that…it melts in your mouth.” This recipe worked perfectly as written. I used one apple fritter and two raised glazed doughnuts, purchased at one of Chicago’s best doughnut shops, Huck Finn. It was worth the trip—no question about it, the quality of the doughnuts counts here. Note that the introduction specifies day-old doughnuts. It’s important that they be stale for the best, most thorough soak in the rich liquid. And the soaking should be complete! The top pieces need to be completely mixed with the bottom ones. The yumminess of the resulting pudding relies on the doughnut pieces being warm and soft, not at all crisp or crunchy. The directions state to bake until firm and browned on top, and the timing was spot-on at the full 50 minutes. The pudding was firm in the center, but not really very browned. I cooled for the specified 10 minutes and made the icing while waiting. The icing did harden up a bit when it sat for just a few minutes, and I added a little extra hot water to thin it out. The pudding would’ve been fine without the icing, yet it was also fine with it. None of my testers found the suggestion of topping with a scoop of ice cream at all appealing. We really liked the apples in the apple fritter, and no one missed the rum/rum extract that I passed on. I did use the whole milk and heavy cream combo as specified, but it would still be equally—well, almost equally, rich—with the dairy fat taken down a notch, such as all whole milk, or even a combination of whole and 2 percent milk.

This is an easy recipe to make and it delivers on taste. I would suggest baking it a little longer than the time indicated in the recipe. I baked the pudding for the 50 minutes as stated in the recipe, and it was golden and set. However, I thought it was much better the second day when I reheated it in the oven. The icing knocked it out of the park. I have never had nor baked a bread pudding in a loaf pan. I’m not sure that I can overcome my history of bread pudding and how it is supposed to look! Well, I can if I work at it. I guess a few more times making the recipe will seal the deal!




About Jess Thomson

Jess Thomson is a Seattle-based freelance writer and cookbook author. Her work has appeared in various publications, including SunsetEdible Seattle, and Food & Wine. She’s the winner of the 2012 MFK Fisher Award for Excellence in Culinary Writing, and also the voice behind the food blog Hogwash. Her third cookbook, Dishing Up Washington, will be released in November 2012.


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Recipe Rating




13 Comments

  1. 5 stars
    When I saw this recipe I knew right away I was making it. I had to make one with apple fritters and one with glazed and the hardest part of this whole recipe was waiting for my fresh bought doughnuts to become day olds. I followed the recipe as written, baked for 50 min and man oh man these are amazing. I love bread pudding but this is next level deliciousness!!

    1. Oh my. Apple fritter bread pudding sounds amazing, Heather. I feel like I need to make a doughnut run!

  2. 5 stars
    Am I embarrassed to share I’m dreaming of this all over again?! I guess once every two years or so is okay! I’m hatching a plan for leftover Samoa donuts (that’s homemade caramel + chocolate + toasted coconut) in this pudding and if you can top that one, please let me know! Of course, I’ll deny this was my idea and anyone who knows me knows I never eat like this! Winter weather, guilty pleasures!