Doughnut Bread Pudding Recipe

Prepare baking dish and doughnuts

Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or similar 2-quart) baking dish with 1 tablespoon unsalted butter, making sure to coat the bottom and sides.

Cut each Krispy Kreme original glazed doughnut into quarters (or roughly 1-inch pieces). Place the pieces in the prepared baking dish in an even layer. If using chocolate chips or nuts, scatter half of them between the doughnut pieces now.

Make the custard

In a medium saucepan, combine 1 1/2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until it is steaming but not boiling (small bubbles around the edge), about 3–4 minutes. Remove from heat.

In a mixing bowl, whisk together 3 large eggs, 1/3 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt until smooth and slightly pale, about 30 seconds.

Slowly pour about 1/3 of the warm milk/cream mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs. Gradually whisk in the remaining milk mixture until fully combined.

Pour the custard evenly over the doughnut pieces in the baking dish, pressing gently on the doughnut pieces with a spatula to help them absorb the custard. Let sit at room temperature for 10–15 minutes so the doughnuts soak thoroughly. If time allows, cover and refrigerate for up to 2 hours for deeper soaking (bring back to room temp before baking).

If using the remaining chocolate chips or nuts, sprinkle them on top before baking.

Bake

Place the baking dish in the preheated 350°F (175°C) oven and bake until the custard is set but still slightly jiggly in the center, about 30–35 minutes. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Remove from oven and let the pudding rest for 10 minutes. It will continue to set as it cools.

If desired, dust the top lightly with 1 tablespoon powdered sugar, drizzle with 1/4 cup caramel sauce or warmed doughnut glaze, and sprinkle additional toasted nuts for crunch.

Serve warm (ideal) or at room temperature. Leftovers can be covered and refrigerated for up to 3 days; rewarm individual portions in the microwave for 20–30 seconds or in a 325°F (160°C) oven for 10 minutes.