Doughnut Bread Pudding Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Generously butter a 9x13-inch baking dish (or similar 3-quart casserole) with the unsalted butter.

Slice each Krispy Kreme® doughnut into quarters (or halves if doughnuts are large) and arrange pieces in an even layer in the prepared baking dish. If using raisins or chocolate chips, sprinkle them evenly over the doughnut pieces.

Whisk custard

In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until the sugar dissolves and the mixture is homogenous and slightly frothy.

Pour the custard evenly over the arranged doughnut pieces, pressing down gently on the doughnut with a spatula to help them absorb the liquid. Allow the dish to sit for 10–15 minutes so the doughnut pieces soak up the custard. If any dry pockets remain, press pieces down again.

Bake until set

Place the baking dish in the preheated oven and bake uncovered for 35–45 minutes, or until the custard is set in the center (a knife inserted near the center should come out mostly clean with a few moist crumbs) and the top is golden. If the top browns too quickly, loosely tent with foil for the final 10–15 minutes.

Cool and sauce

Remove the bread pudding from the oven and let it rest for 10–15 minutes. Warm the caramel sauce or extra glaze if using. Drizzle the warm caramel or glaze over individual portions when serving.

Dust the top lightly with confectioners' sugar before serving. Serve warm; bread pudding can be stored covered in the refrigerator for up to 3 days and reheated gently in a 325°F (160°C) oven or microwave.