Donut Bread Pudding
User Reviews
5
Donut Bread Pudding
Description
The recipe starts by halving cake donut holes, which are then layered in a greased baking dish. A mixture of eggs, milk, maple syrup, and vanilla is poured over the donuts, allowing them to soak for 20 minutes to absorb the custard. Sprinkling cinnamon and sugar on top before baking adds a gentle spice and caramelized sweetness.
Baking at 350°F until set results in a warm, custard-rich pudding with a tender interior and slightly crisped edges. The pudding can include plain or glazed donut holes and works well with ready-to-eat or frozen donuts that are baked beforehand.
Serving with fresh fruit and a dollop of Greek yogurt balances the richness with brightness and tang, making it suitable for breakfast or dessert.
Cutting the donut holes helps the custard soak evenly, and covering with foil if the top browns too quickly prevents burning during baking.
Ingredients
- 15 ounces cake donut holes plain or glazed
- 3 egg
- 1 1/4 cup milk
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- cooking spray
- Fresh fruit optional, for serving
- Greek yogurt optional, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Coat a 6 cup or larger baking dish (or 9"x9" square pan) with cooking spray.
- Cut the donut holes in half and arrange in the pan.
- In a medium bowl, whisk together the eggs, milk, maple syrup and vanilla extract.
- Pour the egg mixture over the donut holes in the pan. Let sit for 20 minutes.
- Mix together cinnamon and sugar in a small bowl and sprinkle the mixture over the donuts.
- Bake for 30-45 minutes until center is set. Bake time will depend on the size of your baking dish. If the top starts to get overly brown, cover with foil for the remainder of the bake time.
- Cut into 8 squares and serve, topped with Greek yogurt and fruit if desired.
Notes
- Ready-to-eat or frozen cake donut holes can be used; bake frozen donuts per package instructions before starting.
- Cut donut holes in half to allow better custard absorption and even texture throughout.
- If the pudding's top darkens too much during baking, cover with foil to prevent burning.
- Serve warm with fresh fruit and Greek yogurt for a balanced dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 193mg | 8% |
| Potassium | 133mg | 3% |
| Sugar | 8g | 16% |
| Vitamin A | 150IU | 3% |
| Calcium | 69mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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