Desserts · Part 3 of 3: Tips & recipe card

Easy Glazed Donut Bread Pudding with Cinnamon Sugar Tips, FAQ & printable recipe

Name: Easy Glazed Donut Bread Pudding with Cinnamon Sugar
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 8 plain glazed ring donuts, torn into chunks; 2 cups vanilla custard; 2 tbsp cinnamon sugar

By Clara Weller · Oct 14, 2026

A top-down view of a rectangular baking dish filled with chunks of glazed donuts soaking in vanilla custard.

Prep: 10 min
Cook: 35 min
Total: 50 min
Serves: 6

Includes 5 min resting

Tips for success

Serve the bread pudding warm, perhaps with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The temperature contrast between the warm pudding and the cold cream enhances the overall experience of the dish, making it feel extra special for guests or family members.

If you prefer a more pronounced cinnamon flavor, mix the cinnamon sugar with a pinch of ground nutmeg or cardamom before sprinkling it over the top.

This simple addition adds a warm, aromatic complexity that complements the vanilla custard base perfectly and elevates the final presentation of the dessert.

Variations

Chocolate Glazed Variation: Substitute chocolate glazed donuts for the plain glazed ones and add a handful of semi-sweet chocolate chips between the layers before pouring the custard over the top.
Fruit Infused Variation: Toss a cup of fresh blueberries or sliced strawberries in with the donut chunks before adding the custard to provide a burst of fresh, tart flavor in every bite.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month in a sealed container.
Reheat: Reheat individual portions in the oven at 300°F (150°C) until warmed through.

Allow any leftovers to cool completely at room temperature for no more than two hours before placing them in the refrigerator.

Transfer the remaining pudding to an airtight container to keep it moist and prevent it from absorbing other odors in the fridge. Properly stored, it will maintain its quality for up to three days.

You can assemble the pudding up to four hours before baking, provided you keep it refrigerated during that time.

However, do not add the cinnamon sugar topping until just before you place it in the oven; otherwise, the sugar will dissolve into the custard too early and lose its characteristic crunch.

Serving ideas

Serve the bread pudding directly from the baking dish for a rustic, inviting presentation. Use a large serving spoon to scoop generous portions, ensuring each serving includes a good balance of the custardy center and the crispy, cinnamon-dusted top. It is best enjoyed while still warm from the oven.

For a more formal presentation, you can portion the pudding into individual ramekins before baking, adjusting the time as needed.

If serving at a gathering, offer additional toppings like fresh berries or a drizzle of salted caramel sauce on the side, allowing guests to customize their portions to their own personal preference.

Frequently asked questions

Can this be made with non-dairy milk?

Yes, you can use a high-fat non-dairy milk like oat or almond milk to create the custard. Ensure you whisk in the eggs thoroughly to maintain the necessary structure and richness of the final pudding.

Why is the center of the pudding still runny?

If the center remains runny, the pudding has not reached the required internal temperature of 160°F (71°C). Continue baking in 5-minute increments until the custard sets firmly and the center reaches the safe temperature.

Is it possible to use fresh bread instead of donuts?

While you can use brioche or challah bread, you will need to add extra sugar and vanilla to the custard to compensate for the lack of the pre-existing sugar glaze found on the donuts.

Recipe card

Easy Glazed Donut Bread Pudding with Cinnamon Sugar

Prep 10 minCook 35 minRest 5 minTotal 50 minServes 6

Ingredients

8 plain glazed ring donuts, torn into chunks
2 cups vanilla custard
2 tbsp cinnamon sugar

Instructions

Place the torn chunks of plain glazed ring donuts into a large rectangular ceramic baking dish. Ensure the pieces are distributed evenly across the bottom of the dish to allow for consistent custard absorption during the soaking process.
Pour the vanilla custard evenly over the torn donut pieces in the baking dish, ensuring every piece is well-moistened. Sprinkle the cinnamon sugar uniformly over the top of the custard-soaked donuts to create a flavorful crust while baking.
Place the baking dish into a preheated oven at 350°F (175°C). Bake until the top is golden and crackly, and the internal temperature reaches 160°F (71°C) to ensure the eggs in the custard are fully cooked. Remove from the oven and let rest before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 420
Protein: 8.5 g
Carbohydrates: 52 g
Fat: 20.5 g
Fiber: 1.2 g
Sugar: 35 g
Sodium: 320 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.