Doughnut Bread Pudding Recipe

Prepare pan and doughnuts

Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or equivalent 8-9 inch square or 1.5-2 quart) baking dish with butter or nonstick spray.

Tear each Krispy Kreme doughnut into roughly 1- to 2-inch pieces. Place the torn doughnut pieces in the prepared baking dish, spreading them into an even layer. If using raisins or nuts, sprinkle them evenly over the doughnut pieces.

Optional: brush the doughnut pieces lightly with the melted butter to add richness and help create a crisper top.

Make custard

In a medium bowl or large measuring cup, whisk together the eggs, granulated sugar, brown sugar, vanilla, cinnamon, and salt until blended and slightly frothy.

Warm the milk and heavy cream together in a small saucepan or in the microwave until hot but not boiling (about 120–130°F / 49–54°C). Gradually pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs and combine smoothly.

Once combined, pour the custard evenly over the doughnut pieces in the baking dish, pressing gently on the doughnut pieces so they soak up the custard. Let sit for 10–15 minutes to allow the doughnuts to absorb the custard fully.

Bake

Place the baking dish in the preheated oven and bake uncovered for 30–35 minutes, or until the custard is set around the edges and slightly jiggly in the center (it will continue to set as it cools) and the top is golden.

If you prefer a slightly crisper top, switch the oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.

Remove from the oven and let the bread pudding cool for 10–15 minutes. The filling will finish setting as it cools.

Serve

Dust with powdered sugar if desired and drizzle with caramel sauce or additional toppings. Serve warm with ice cream or a pour of warm cream or extra caramel on the side.