Krispy Kreme Bread Pudding
User Reviews
5
Krispy Kreme Bread Pudding
Description
This bread pudding recipe transforms day-old Krispy Kreme doughnuts into a rich dessert by soaking them in a mixture of melted butter, sugar, half and half, eggs, cinnamon, vanilla extract, crushed pineapple, and raisins. After an hour or longer soak, the custard softens the doughnuts, enabling a tender bake in a 9-by-13-inch dish at 350°F until the top turns golden brown. A finishing touch of homemade vanilla icing, made with confectioners sugar, milk, and vanilla extract, is poured over the slightly cooled pudding.
The dessert combines sweet, fruity notes from the pineapple and raisins with warm cinnamon and vanilla flavors, layered over the familiar taste of glazed doughnuts that become soft and custardy. This bread pudding offers a rich texture contrasting lightly crispy edges with a creamy interior.
You can prepare the custard or assemble the pudding up to two days ahead, wrapping it tightly and storing it in the refrigerator or freezer. Leftovers keep refrigerated for three days or frozen up to a month when well wrapped. Reheat before serving to restore warmth and texture.
Ingredients
Donut Bread Pudding
- 12 Doughnuts day-old, Krispy Kreme brand
- 1 cup granulated sugar
- 4 tbsp butter melted, salted
- 2 cups half and half
- 2 egg room temperature, large
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 pineapple crushed, canned 8 oz, drained
- ½ cup raisins
- ¼ cup heavy cream
Vanilla Donut Glaze Icing
- 1 ½ cup confectioners sugar
- 3 tbsp milk whole
- 2 tsp vanilla extract
Instructions
Donut Bread Pudding
- Carefully chop the krispy kreme donuts into quarters and put them into a large mixing bowl. Set aside.
- In a medium mixing bowl, whisk together the sugar, butter, half and half, eggs, cinnamon, vanilla extract, crushed pineapple, and raisins. Pour the mixture onto the stale donut pieces and mix together well.
- Place the donut custard into a 9 by 13 inch baking dish and smooth into an even layer, then pour the ¼ cup heavy cream over the bread pudding. Let soak for at least an hour, but overnight is preferred.
- Preheat your oven to 350 degrees F. Bake the donut bread pudding for an hour, until the tops are golden brown.
- Let cool for 20-30 minutes and pour icing over top.
- Serve warm.
Vanilla Donut Glaze Icing
- Whisk all the icing ingredients together in a medium mixing bowl until smooth.
- Pour over the cooled bread pudding before serving
Notes
- The custard mixture can be prepared up to two days before baking and stored refrigerated in an airtight container.
- Assembled bread pudding can be refrigerated for two days or frozen for up to one month before baking.
- Leftovers should be cooled completely and stored in airtight containers; keep refrigerated up to three days or freeze up to one month.
- Defrost frozen pudding overnight in the refrigerator before baking or reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 63mg | 21% |
| Sodium | 87mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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