Leftover Donut Bread Pudding

Using leftover glazed donuts for bread pudding is a fantastic way to reduce food waste while indulging in a delicious dessert. I personally love how the sweetness of the donuts carries through the pudding, giving it a unique twist compared to traditional bread puddings made with bread or brioche. One tip I've found helpful is to let the donut chunks soak thoroughly in the milk and egg mixture—about 5 to 10 minutes—so each piece absorbs enough custard for a soft, luscious texture. In my experience, using a pie pan works great for an even bake, but an 8x8-inch baking dish works just as well if you prefer a thicker pudding. Covering the dish with foil during the first half of baking keeps the pudding moist, while removing it towards the end allows a slightly crispy top to form, adding a delightful contrast. This recipe is so versatile that you can easily customize it by adding extra spices like nutmeg or even toss in some raisins or chopped nuts for added texture. I sometimes drizzle a caramel or vanilla sauce on top after baking to enhance the flavors and make it extra special for guests or family. Also, freezing leftover donuts until you have enough to make this pudding is a great way to avoid waste over time. Simply thaw them when ready, then follow the recipe. It’s a comforting, budget-friendly dessert that’s perfect for special occasions like Mother’s Day or simply as a cozy treat to share. Overall, this donut bread pudding recipe is my go-to for turning leftover donuts into a new indulgence that no one will guess started out as leftovers. It’s easy, uses common ingredients, and satisfies any sweet tooth without extra hassle.