Doughnut Pudding

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

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.

Doughnut Pudding

  • Quick Glance
  • 5 M
  • 1 H, 10 M
  • Makes 6 servings
4.7/5 - 3 reviews
Print RecipeBuy the Top Pot Hand-Forged Doughnut Secrets cookbook

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  • For the pudding
  • Butter for the pan
  • 6 cups day-old raised doughnuts, cut into 1-inch 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


  • Make the doughnut pudding
  • 1. Preheat the oven to 350°F (176°C). Butter a 9-by-5 inch loaf pan.
  • 2. 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.
  • 3. 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
  • 4. While the pudding cools, whisk the icing ingredients together in a small bowl until smooth.
  • 5. Serve the pudding in thick slices, still warm, drizzled with the icing.


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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!


  1. I made this in a Bundt pan using half day-old Entemann cake doughnuts and half chocolate-coated, sliced two peeled and quartered Golden Delicous apples in among the torn doughnuts, and for good measure tossed in a handful of last summer’s frozen blackberries before pouring on the egg mixture. Wonderful! Next time I will dollop in teaspoons of apricot jam instead of the berries though: I didn’t care for the seeds in my teeth.

  2. My husband’s co-worker visited New York last week (we live in California) and decided to bring back some Doughnut Plant PB&J doughnuts. I didn’t think this was a good idea because I was pretty sure they’d be stale. I’ve had the real thing back in Manhattan and they are as the Neely’s said one of “the best things I ever ate.” This dessert saved what would have gone in the garbage. Definitely a keeper recipe. I added 1 tablespoon of berry jam to the glaze but otherwise followed the recipe exactly.

    1. Hi Laurie, thanks so much for letting us know about those PB&J donuts. They sound amazing! It’s been nice “speaking” to you by email over the last few days.

  3. It’s fall in Chicago as I’m re-reading my review, and I’m thinking seasonally-appropriate apple cider donuts would be a perfect fit for this recipe!

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