My Cinnamon Roll Bread Pudding was such a hit that I decided to try Donut Bread Pudding when I came across a box of day-old donuts.  I made it basically the same way as my Cinnamon Roll Bread Pudding making minor changes and using a different icing recipe.

As with most of my dessert recipes, liquid coffee creamer came into the picture.  I used vanilla with this batch though I used caramel with the last batch.  Picture a carmely (spell check says that’s not a word) bread pudding with a caramel sauce ~ Yummy !

Bread Pudding

8-10 cups dry donuts, cubed
4 cups of heavy cream, half & half, or milk (I use 3 cups of milk & 1 cup of liquid vanilla coffee creamer)
4  eggs
1 cup of white sugar (cut this to ½  cup if you use creamer)
½ cup brown sugar
1 tablespoon of vanilla if not using flavored creamer
1 teaspoon of cinnamon

Place your dry, cubed donuts into a large bowl.  In a separate bowl, mix the cream, eggs, sugars, cinnamon, and vanilla.  Pour over cubed bread and allow to soak for 30 minutes.

Preheat oven to 350 degrees.  Pour your bread mixture into a buttered or oiled 9 inch square baking dish and bake for 40-50 minutes or until a knife inserted near the center comes out clean.  Do not over bake or it will become dry. Serve with warm cinnamon glaze.

*NOTE:  You can always substitute 4 cups of milk for the cream and you can also substitute different flavors of coffee creamer such as hazelnut, cinnamon, butter pecan, caramel, etc.  The flavored coffee creamer makes a huge difference in the taste of the bread pudding and I highly recommend using it.  Add the coffee creamer to the glaze and you have a win~win combination.

Pudding Glaze

Combine powdered sugar, butter, and vanilla in small bowl. Beat, gradually adding enough cream or milk for desired glazing consistency. Drizzle over slightly cooled pudding. Serve immediately.

Please follow and like us: