Glazed Donut Bread Pudding with Homemade Vanilla Glaze
This homemade Glazed Donut Bread Pudding transforms leftover glazed donuts into a rich, creamy dessert with golden edges and a tender vanilla custard center. Finished with a sweet homemade vanilla glaze, it is a comforting baked dessert for family gatherings, weekend brunches, and special occasions.
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding Ingredients
1 dozen glazed donuts, stale
3 large eggs
1 ½ cups whole milk
½ cup heavy whipping cream
½ cup packed brown sugar
2 teaspoons vanilla extract
½ teaspoon salt
Vanilla Glaze Ingredients
1 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
Instructions
1. Preheat the oven to 350°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
2. Cut the stale glazed donuts into approximately 1-inch pieces and spread them evenly across the bottom of the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, whole milk, heavy whipping cream, packed brown sugar, salt, and vanilla extract until thoroughly combined.
4. Pour the custard mixture evenly over the donut pieces, making sure every piece is coated.
5. Bake uncovered for approximately 45 minutes, until the top is lightly golden and the custard is set. The center should reach an internal temperature of 160°F.
6. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until a thick, smooth glaze forms.
7. Drizzle the vanilla glaze over the bread pudding while it is still warm. Serve with additional glaze, fresh berries, or whipped cream, if desired.
Notes
Use slightly stale plain glazed yeast donuts for the best texture. They absorb the custard while maintaining their shape.
Cut the donuts into evenly sized pieces to help the custard distribute consistently.
Make sure every donut piece is coated with the custard mixture before baking.
Check the center before removing the bread pudding from the oven. It should be set rather than liquid.
For food safety, the egg-based custard should reach 160°F.
Drizzle the homemade vanilla glaze over the pudding while it is still warm.
Optional serving suggestions include fresh strawberries, raspberries, blueberries, and whipped cream.
Optional variations include adding a pinch of cinnamon, a little nutmeg, or chocolate chips.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat leftovers thoroughly to an internal temperature of 165°F.
Leftover portions can be frozen, although the texture may soften after thawing.
Find it online: https://elitesrecipes.com/glazed-donut-bread-pudding/