• Prep Time: 5 minutes
  • Cooking Time: 1 hour
  • Serves: 8

Coffee Donut Bread Pudding

  • Recipe Submitted by on

 Ingredients List

  • For the Bread Pudding:
  • 5 cups cake donuts, torn or cut into 1 inch pieces (~13 donuts) (A recipe for sour cream donuts here and chocolate cake donuts here
  • ½ cup heavy cream
  • ½ cup sugar
  • 2 cups whole milk
  • 2 tablespoons espresso powder
  • 3 eggs
  • Turbinado Sugar, optional
  • For the Glaze:
  • 100 g whole milk (100ML)
  • 4 g kosher salt
  • 400 g powdered sugar (3 ¼ cups)


To make the bread pudding:
Preheat oven to 350°
Spray or butter a 8-inch square baking dish (or any dish really).
Place donut pieces in a large mixing bowl. In another small bowl or quart container immersion blend together all remaining ingredients. You can also whisk it if you don’t have a stick-blender.
Pour some of the liquid over donut pieces, and toss with a spatula or your hand. Continue to add the custard until donut pieces are soft but not soggy. Old donuts will take a little longer to absorb the liquid - just be patient, it's ok! You may not need all of the custard base.
Scoop into prepared baking dish, compacting the donuts a little without completely smashing them. If you press too hard you will have a very dense bread pudding!
Sprinkle top with turbinado (raw) sugar, if desired, and bake in preheated oven for 30 minutes-1 hour. Cooking time varies greatly depending on the depth of your dish, so keep that in mind when checking. Bake until the middle gives some resistance when pressed lightly. It should not feel like it is liquid underneath. It should feel like it springs back a little when pressed gently.
Cool at least 45 minutes prior to serving. This allows the custard to set.
Drizzle with donut glaze and serve!
For the glaze:
In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface.

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