Doughnut Bread Pudding

Don't toss out those day-old doughnuts! This make-ahead doughnut bread pudding is rich, custardy, and swirled with raspberry jam. It’s like a jelly doughnut in every bite—only warmer, gooier, and even more irresistible. Whether you're hosting a brunch, celebrating a special occasion like Mother's Day or graduation, or just craving a decadent treat with your morning coffee, this easy dish delivers for breakfast or dessert. It pairs perfectly with a dollop of whipped cream!

Treat your sweet tooth to even more sweet breakfast ideas and doughnut recipes here.

What's the difference between yeasted and baked doughnuts?

The difference lies in their preparation and texture. Yeasted doughnuts use yeast as the leavening agent and are traditionally fried, resulting in a light, fluffy, and airy texture. In contrast, baked doughnuts are made with baking powder or baking soda as the leavening agent and are baked in a doughnut pan, giving them a dense, cake-like texture. Stick with yeasted doughnuts for this recipe for a pillowy bread pudding. Feel free to switch up the doughnut flavor. Cinnamon sugar, chocolate glazed, or even salted caramel doughnuts would be delicious in this.

Can you use a different flavor of jam?

Absolutely! This recipe is perfect for experimenting. Swap in any flavor of jam, jelly, or marmalade. Try using one of the sweet fruit jam recipes here or grab a jar of your favorite from the grocery store!

Can this be assembled ahead of time?

Yes, this bread pudding can be assembled up to 12 hours in advance, covered, and refrigerated until time to bake. Just keep in mind, the longer the pudding sits, the softer and more uniform it'll become. If you prefer more distinct doughnut layers, bake it after 30 minutes. You can also bake the pudding ahead of time, cover, and refrigerate it for up to three days. Let the pudding come to room temperature while you preheat the oven, then reheat, covered, in a 325-degree Fahrenheit oven until warmed through, about 10 minutes. Dust with powdered sugar just before serving.

Do the doughnuts have to be stale for bread pudding?

Stale doughnuts are not essential, but they are better because they absorb more of the custard. If you only have fresh doughnuts, you can dry them out in a 325-degree Fahrenheit oven for about 15 minutes. Let cool and then make the bread pudding.