Doughnut Bread Pudding Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Generously butter a 9x9-inch (or similar 8–9 cup) baking dish with about 1 tablespoon of the melted butter, making sure corners are coated to prevent sticking.

Tear doughnuts

Tear 8 Krispy Kreme original glazed doughnuts into bite-size pieces (about 2 cups packed pieces). Place the torn pieces in the prepared baking dish and scatter the chocolate chips and optional dried fruit evenly among the doughnut pieces.

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat just until it begins to steam and small bubbles form at the edge (do not boil), about 4–6 minutes. Remove from heat.

Whisk eggs, sugar, and flavoring

In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt until smooth and slightly pale, about 1 minute.

Temper eggs with warm milk

Slowly pour about one-third of the warm milk mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

Pour custard over doughnuts

Pour the custard evenly over the torn doughnuts and chocolate chips in the baking dish. Gently press down on the doughnut pieces so they absorb the custard. Let the dish sit for 10–15 minutes to allow the doughnuts to soak thoroughly. If some dry pieces remain, press them down again to submerge.

Bake

Place the baking dish in the preheated oven and bake until the custard is set but still slightly jiggly in the center, about 35–40 minutes. The top should be golden and slightly puffed. If using a deeper dish, check at 40–45 minutes.

Cool and optionally finish with butter

Remove the bread pudding from the oven and cool on a wire rack for 15 minutes. If desired, brush the top with the remaining 1 tablespoon melted butter for a shiny finish.

Serve

Dust with 2 tablespoons powdered sugar before serving. Serve warm, optionally with a scoop of vanilla ice cream, a drizzle of caramel or warmed glaze, or a small splash of warmed cream. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently.