Easy Glazed Donut Bread Pudding with Cinnamon Sugar

Discover the easiest way to elevate your morning leftovers into a decadent, restaurant-quality dessert. This glazed donut bread pudding offers a perfect balance of textures, combining a soft, creamy interior with a crisp, cinnamon-spiced topping that delights the senses in every single bite.

Bread pudding is a timeless comfort food, and this version simplifies the process by using already-glazed ring donuts as the base. By skipping the tedious step of making a bread dough from scratch, you save significant time while achieving a rich, indulgent result.

The vanilla custard seeps into the donut chunks, creating a luscious texture that pairs beautifully with the caramelized cinnamon sugar crust formed during baking. This dish is ideal for brunch gatherings, cozy weekend treats, or any occasion that calls for a warm, sweet finish to a meal.

Ingredients

Why this recipe works

The method works by utilizing the existing sweetness and structure of glazed donuts, which act as a pre-baked sponge for the custard. As the pudding bakes, the sugar glaze on the donuts dissolves into the custard, adding depth and richness while the internal structure softens perfectly.

The high surface-to-volume ratio of the torn donut pieces ensures that the custard penetrates deeply throughout the dish.

This creates a uniform consistency where every bite is equally creamy, contrasting nicely with the crisp, golden crust formed by the cinnamon sugar topping applied before the baking process.

Notes and substitutions

For the best results, use plain glazed ring donuts that are a day or two old. Fresher donuts tend to become overly mushy when soaked, whereas slightly stale donuts maintain a better structure.

If only fresh donuts are available, tear them into chunks and let them air dry on a baking sheet for an hour before starting.

The choice of baking dish matters for even cooking. A ceramic rectangular dish provides gentle, consistent heat distribution, which is essential for setting the custard without drying out the edges.

Ensure your pitcher and ramekins are clean and dry before measuring the custard and cinnamon sugar to avoid any premature clumping or dilution.

• plain glazed ring donuts: croissants or brioche bread soaked in a simple sugar syrup
• vanilla custard: a mixture of heavy cream, eggs, sugar, and vanilla extract

Equipment

• 9x13 inch rectangular ceramic baking dish
• small pitcher
• small ramekin