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use stale donuts in this bread pudding

Stale Donut Bread Pudding


Turn stale donuts into an easy bread pudding with ingredients you already have!


  • Stale donuts (Bits of cake and pastries would work well too). Accumulate in freezer until you have enough to somewhat loosely (it can be very loosely) cover the bottom of your baking dish. The baking dish I used in the image above is 11 x 7 inches and filled with pieces from three donuts.
  • Eggs. I recently used five or six eggs for three donuts. More eggs = more custardy.
  • Whole milk. Or just two percent. Or a mix of milk and cream. Or, whatever! In terms of how much, gauge the size of your baking dish. Obviously, if you mix together too many eggs and too much milk, it will overflow. Basically, you want enough liquid to nearly or barely cover the bready ingredients. Anywhere from one to four cups could work, depending on what you’re going for.
  • Random other stuff. I’ve thrown in shredded coconut and raisins. Chocolate chips would be great. Cookie crumbs? There’s lots you could play with.
  • Spices and other flavorings. Last time I made this I added 1 tsp of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of cardamom and 1 tsp of vanilla extract. We were happy with the results! But whatever combination of cozy spices sounds good to you will be delicious. 
  • Honey or another sweetener. I love sweetening this with honey (about half a cup), but brown sugar, maple syrup or regular sugar could also work. Also, consider the sweetness of the donuts or other desserts you’re starting with. If they’re already super sweet you can add less honey or skip it altogether.


  1. Preheat oven to 350 degrees

  2. Make a layer of donut and/or other pastries at the bottom of a casserole dish. Place the dish in the oven while it’s pre-heating so the pastries can dry out. Keep an eye on them so they don’t burn. Remove once they’re crispy and dry. 

  3. Beat the eggs.

  4. Mix in the milk.

  5. Add spices, vanilla extract (if using) and any other add-ins and mix thoroughly.

  6. If you haven’t already, remove the baking dish from the oven. The donut/pastry pieces should be crispy, dry and ready to absorb. Pour the liquid over them. Let sit on the counter for a little while (about 10 minutes) so the donuts can soak up the liquid.

  7. Bake until set. This could be 35 minutes to an hour, depending on how much you’re making and your oven. The sides should be firm but the middle can be less set. For food safety, use a food thermometer to ensure that the middle reaches at least 145 degrees Fahrenheit.

  8. I like to eat it plain, but you can also top with whipped cream, ice cream or fruit. My preference is to serve it hot, but some people like it chilled.