Donut Bread Pudding

4.6 from 14 votes

Yield: 6 servings

This donut bread pudding is the perfect excuse to use up leftover donuts! Once you add the homemade buttery rum sauce on top, you won't believe how quickly it disappears. You can also prep it ahead for an impressive, but easy dessert for a dinner party!

Prep Time15

Cook Time50

Total Time1 5

Ingredients

1 (12 oz) can evaporated milk, or half and half
2 large eggs
2 teaspoons orange zest, optional
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon salt
6 stale glazed donuts, torn into large chunks
½ cup golden raisins

Buttery Rum Sauce

½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
½ cup heavy cream, or half and half
2 tablespoons spiced rum

Want to save this recipe?

We'll email this recipe to you, so you can come back to it later!

Instructions

Preheat oven to 350°F. Generously butter an 8×8-inch baking dish. Prepare a water bath by finding a deep, heat-proof dish that will comfortably fit your baking dish inside of it, with an inch or two of space around all sides. Place the baking dish in the larger pan, and fill the larger pan with water until it reaches halfway up the sides of the baking dish.
In a large bowl, whisk together evaporated milk, eggs, orange zest, vanilla extract, cinnamon and salt. Fold in donuts and raisins and let soak for 15 minutes.
Transfer the bread pudding mixture into the prepared casserole dish. Bake for 50 to 60 minutes, until the top springs back when lightly tapped (the pudding should be puffy but firm).
Remove from the oven and allow to cool so that it firms up before serving. I like to serve it still slightly warm. While the bread pudding is cooling, make the rum sauce.
Rum Sauce: Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and rum and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Serve bread pudding warm with a drizzle of buttery rum sauce. Add a scoop of vanilla or cinnamon ice cream to take it over the top!

Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days. You can also cover the baking dish with foil to reduce clean-up.

Reheat: Pop a serving into the microwave for 30 seconds at a time until warm. You can also heat it in the oven (with foil over the top) at 350°F for 15 to 20 minutes.

Donuts: For this recipe, use day old, stale glazed donuts. Fresh donuts will fall apart when you soak them. Avoid cake-style donuts or any with thick frostings or toppings.

Add-ins: Chopped pecans, walnuts, dried cranberries, shredded coconut, and mini chocolate chips are great ways to add more flavor and texture.

Individual portions: Assemble the pudding in the cavities of a muffin pan. Reduce the baking time to 25 to 30 minutes, or until the tops spring back.

Toppings: Whipped cream, fresh berries, and sliced bananas can also add more flavor to each bite. Or, skip the rum sauce and drizzle chocolate sauce on top instead!

Prepare Ahead:

Soak the donuts and raisins for only 5 minutes before assembling and transferring to baking dish.
Reserve the liquid in a separate container and refrigerate. Cover the pudding with Saran Wrap or foil and refrigerate the pudding for up to 12 hours.
When ready to bake, remove from fridge 30 minutes before baking and set on the counter at room temperature.
Pour the reserved liquid on top. Let pudding sit for 10 minutes to soak up the extra liquid and then bake as directed in the recipe.

Nutrition

Serving: 1serving, Calories: 426kcal, Carbohydrates: 47g, Protein: 3g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 237mg, Potassium: 192mg, Fiber: 1g, Sugar: 44g, Vitamin A: 879IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 1mg