Doughnut Bread Pudding Recipe

Prepare the doughnuts

Preheat oven to 350°F (175°C). Lightly butter a 2-quart (or similar) baking dish with 1 teaspoon of the melted butter. Slice each Krispy Kreme doughnut into 6-8 pieces (halves or thirds depending on size) and place them in a large bowl. Pour the remaining melted butter over the doughnut pieces and gently toss so pieces are lightly coated.

Transfer the buttered doughnut pieces into the prepared baking dish, spreading them into an even layer. If using chocolate chips or chopped pecans, sprinkle them evenly over the doughnut pieces now.

Make custard

In a medium saucepan, combine the milk and heavy cream and warm over medium heat until just steaming (do not boil). Meanwhile, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt in a medium bowl until combined.

Slowly temper the hot milk mixture into the egg mixture by whisking constantly and pouring the milk in a thin steady stream. Once combined, pour the custard through a fine-mesh sieve into a measuring cup or bowl to remove any cooked egg bits.

Pour the strained custard evenly over the doughnut pieces in the baking dish, pressing down gently on the pieces so they absorb the custard. Let sit for 10–15 minutes at room temperature to ensure the doughnut pieces soak up the liquid; if they still look dry, press down again.

Place the baking dish in the preheated 350°F (175°C) oven. Bake uncovered for 30–35 minutes, or until the top is puffed and golden and a knife inserted near the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.

Remove the bread pudding from the oven and let rest for 10 minutes. Drizzle warmed caramel sauce over the top, sprinkle with powdered sugar and toasted pecans if using. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle more caramel.