Doughnut Bread Pudding

Decadent doughnut bread pudding uses leftover doughnuts instead of cubed bread—smart and delicious! Even better? The whole thing is made in a slow cooker.

In this doughnut bread pudding, fresh apple is nestled between the doughnuts, brown sugar and cinnamon is sprinkled on top, then everything bakes up tender. Make it for dessert or for a sweet brunch treat served alongside an egg dish like a ham and cheese frittata and breakfast sausages.

Ingredients for Doughnut Bread Pudding

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• Doughnuts: Cut cake doughnuts into bite-sized pieces. Fresh or leftover doughnuts will work.
• Apples: Use a baking apple that will hold its shape while cooking, like Jonathan, Cortland, Braeburn or Granny Smith.
• Heavy whipping cream: Heavy cream makes an ultra-rich custard.
• Eggs: Large eggs are whisked with the cream and poured over the doughnuts to bind them together as they bake.
• Vanilla extract: Just a little vanilla extract adds flavor to the egg base.
• Brown sugar: Sprinkling brown sugar over the top adds sweetness to the dish.
• Cinnamon: A teaspoon of ground cinnamon complements the apples.
• Whipped cream and fresh berries (optional): If you want, you can serve bread pudding with whipped cream and berries on top.

Directions

Step 1: Layer the apples and doughnuts

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Line the inside of a 5-quart slow cooker with a double layer of heavy-duty foil, then grease with cooking spray. Layer half the doughnut pieces in the slow cooker, and top with half the apples. Repeat with the remaining doughnuts and apples.

Step 2: Create the pudding

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Whisk together the cream, eggs and vanilla, then pour it over the doughnut mixture. Mix together the brown sugar and cinnamon, then sprinkle that over the top.

Step 3: Cook the bread pudding

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Cook, covered, on low for four to five hours or until set (a knife inserted in the center will come out clean). Remove the insert and let the pudding stand, uncovered, for 20 minutes before serving. Serve with whipped cream and fresh berries, if desired.

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Doughnut Bread Pudding Variations

• Use different fruit: Depending on the season, try blueberries or chopped peaches instead of apples.
• Try a different doughnut: The recipe calls for plain cake doughnuts, but yeasted doughnuts will make a light and fluffy bread pudding.
• Serve with sauce: Bread pudding is often topped with a sauce. Try your favorite vanilla version or a salted caramel sauce. Drizzle it over the pudding just before serving.

How to Store Doughnut Bread Pudding

Leftover bread pudding can be stored in the refrigerator in a covered container for up to three days. You can eat it cold, but gently reheating it in a microwave is a great way to serve it warm.

Can doughnut bread pudding be made ahead of time?

This bread pudding made from doughnuts is a great dish to make ahead of time. After preparing it, store the slow-cooker insert in the refrigerator for a few hours or overnight, until ready to cook.

Doughnut Bread Pudding Tips

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Can I substitute another type of milk or cream?

What dairy you use will determine the texture of the custard. The recipe calls for cream, but half-and-half, whole milk or a combination would be fine. The end result may taste less rich than if you use all cream, but it will still be delicious.

How do I know when bread pudding is done?

A knife inserted in the middle will come out clean, but visually the pudding should appear set, dry and slightly puffed up in the center.

What if I don’t have any doughnuts?

While doughnuts are definitely a highlight of this doughnut bread pudding recipe, if you love the apples and cinnamon and still want to make it, croissants or an enriched bread like challah or brioche can be cubed and used too.