Doughnuts: The star of our show! Utilizing stale or day-old doughnuts is crucial for this recipe. Fresh doughnuts tend to disintegrate too much when soaked in the liquid, resulting in a less defined texture. Staler doughnuts, on the other hand, absorb the custard mixture like a sponge, becoming wonderfully soft on the inside while holding their shape, contributing to that classic bread pudding consistency.

Milk: This forms the creamy base of our luscious custard. Full-fat milk will yield the richest, most indulgent pudding, but you can opt for 2% or even a non-dairy alternative like almond or oat milk for a lighter version. The milk ensures the doughnuts become moist and tender during baking, preventing a dry dessert.

Eggs: Essential for binding the pudding ingredients together and creating that signature rich, custardy texture. The eggs, once beaten and combined with the milk and sugar, solidify during baking, giving the pudding its structural integrity and delightful creaminess. They are the backbone of the custard.

Sugar: To complement the sweetness of the doughnuts and balance the overall flavor profile of the custard. Depending on the sweetness of your doughnuts, you might adjust the sugar content slightly. Granulated sugar is typically used, providing a clean sweetness without overpowering the other flavors.

Vanilla extract: A culinary essential, vanilla extract elevates and enhances all the other flavors in the pudding. Its warm, sweet, and aromatic notes add depth and complexity to the custard, making the entire dish more inviting and delightful. Always use a good quality pure vanilla extract for the best results.

Ground cinnamon: This spice adds a touch of warm, earthy, and sweet aroma that pairs perfectly with doughnuts and custard. Ground cinnamon is a classic addition to many sweet baked goods, and it brings a comforting depth to this bread pudding, making it feel even more like a cozy, homemade dessert.

The success of your doughnut bread pudding largely hinges on one crucial element: the condition of your doughnuts. It’s imperative that they are truly stale or day-old for the best possible texture. Why does this matter so much? Fresh doughnuts contain a higher moisture content and a softer crumb structure. When soaked in the milk and egg custard mixture, they tend to become excessively mushy, losing their individual form and creating a less appealing, porridge-like consistency.

Stale doughnuts, however, have lost some of their moisture, making them firmer and more absorbent. This allows them to soak up the rich custard mixture effectively, becoming plump and tender during baking while still retaining enough structure to give the pudding a pleasant chew. If you only have fresh doughnuts on hand and are eager to make this recipe, don’t despair! You can easily dry them out yourself. Simply cut your fresh doughnuts into bite-sized pieces and spread them out on a baking sheet. Place them in a low oven, preheated to around 200°F (95°C), for approximately 10-15 minutes. This gentle heat will help to evaporate some of the excess moisture, achieving that desirable stale quality without toasting them. This quick drying step will ensure your doughnuts absorb the custard mixture more effectively, leading to a superior, perfectly textured pudding that’s both moist and structured.

• Stale or day-old doughnuts – Substitute with brioche bread: If doughnuts are unavailable or you simply prefer a different base, rich brioche bread is an excellent alternative. Brioche bread possesses a similar sweet, buttery flavor and a wonderfully soft texture that, when slightly stale, absorbs the custard beautifully, creating an equally luxurious and moist bread pudding. Cut into cubes and dry slightly if fresh.

• Milk – Substitute with half-and-half or heavy cream: For an even more decadent and rich bread pudding, swapping regular milk for half-and-half (a mix of milk and cream) or even heavy cream will significantly enhance the pudding’s creaminess and mouthfeel. This will result in a more luxurious and intensely flavored custard, perfect for a truly indulgent treat.

• Beaten eggs – Substitute with flax eggs: For those seeking a vegan alternative or an egg-free option, flax eggs are a fantastic choice. To make one flax egg, combine one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about 5 minutes until it forms a gel-like consistency. This mixture effectively mimics the binding properties of eggs, ensuring your pudding holds together beautifully.

• Sugar – Substitute with maple syrup or brown sugar: Beyond just sweetness, these alternatives can introduce wonderful new flavor dimensions. Maple syrup provides a natural, caramel-like sweetness and a distinct earthy aroma that pairs wonderfully with the cinnamon. Brown sugar offers a deeper, molasses-rich sweetness and contributes to a slightly chewier texture.

• Vanilla extract – Substitute with almond extract: If you’re looking to introduce a different flavor profile, almond extract is a delightful choice. It offers a distinct, nutty, and slightly floral aroma that complements the sweetness of the pudding beautifully, adding a new dimension that can be surprisingly refreshing and sophisticated.

• Ground cinnamon – Substitute with pumpkin pie spice: For a more complex and warm spice blend, pumpkin pie spice is an excellent substitute. This blend typically includes cinnamon, nutmeg, ginger, and cloves, adding a rich, autumnal warmth and a more intricate flavor profile to your pudding that is especially inviting during cooler months.

• Allow the doughnut bread pudding to cool completely to room temperature before attempting to store it. This step is crucial because storing warm pudding creates condensation inside the container, which can lead to a soggy texture and encourage bacterial growth. Patience here ensures your pudding stays delicious.
• Once cooled, transfer the pudding to an airtight container. If you baked it in a large dish and don’t have a container big enough, you can simply cover the baking dish tightly with several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps to prevent air exposure and maintain freshness.
• Store the pudding in the refrigerator for up to 3-4 days. For optimal taste and texture when serving later, reheat individual portions. A quick microwave reheat for about 30-45 seconds (or slightly longer for larger pieces) or warming in a conventional oven until heated through will restore its comforting warmth.
• If you anticipate wanting to enjoy this treat over a longer period, freezing is an excellent option. For best results, it’s advisable to cut the pudding into individual portions before freezing. This allows for convenient thawing and reheating of only what you need, reducing waste and preserving quality.
• To protect against freezer burn, wrap each individual portion tightly in plastic wrap, ensuring no pudding is exposed to the air. Then, place these wrapped portions into a resealable freezer bag or another airtight container. This double barrier is key to maintaining flavor and texture during extended storage.
• Always label the container or bag with the date of freezing. This practice helps you keep track of how long it’s been stored. Properly prepared doughnut bread pudding can be safely frozen for up to 2 months without significant loss of quality.
• When you’re ready to enjoy a frozen piece, thaw it in the refrigerator overnight. Once thawed, you can reheat it in the microwave for 1-2 minutes, or until it’s warmed throughout. Alternatively, for a slightly crisper top, reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warm and bubbly.
• For an extra touch of indulgence, consider adding a luscious drizzle of caramel sauce, a sprinkle of powdered sugar, or a generous scoop of vanilla ice cream when serving reheated portions. These additions can truly elevate the flavors and make the dessert feel freshly prepared, even after being stored.

• Oven Method: For a uniformly warm pudding with a slightly crisp top, the oven is an excellent choice. Preheat your oven to 350°F (175°C). Place the doughnut bread pudding in an oven-safe dish. To prevent it from drying out, particularly the edges, cover the dish loosely with aluminum foil. Heat for approximately 15-20 minutes, or until the center is thoroughly warmed. For the last 5 minutes, you can remove the foil to allow the top to crisp up beautifully.

• Microwave Method: When time is of the essence, the microwave is your fastest ally. Place a single portion of the doughnut bread pudding onto a microwave-safe plate. To help retain moisture and prevent it from becoming rubbery, cover it with a microwave-safe lid or a damp paper towel. Heat on medium power for 1-2 minutes, pausing halfway through to gently stir or check for even heating. Adjust time based on your microwave’s wattage and portion size.

• Stovetop Method: If you desire a slightly crispier, almost pan-fried exterior, the stovetop method works wonders for individual portions. Place the doughnut bread pudding in a non-stick skillet over medium-low heat. Cover with a lid to trap steam and ensure it warms through. Heat for about 5-7 minutes, flipping the portion halfway through. This method creates a delightful golden-brown crust while keeping the inside moist and tender.

• Toaster Oven Method: Ideal for smaller servings, a toaster oven can quickly bring your pudding back to life with a lovely texture. Preheat your toaster oven to 350°F (175°C). Place the doughnut bread pudding on a small piece of aluminum foil or a miniature baking sheet. Heat for 10-15 minutes, checking periodically to ensure it doesn’t overcook or burn. This method is particularly effective for achieving a wonderfully crispy top layer.

• Air Fryer Method: For an exciting twist that yields a perfectly crispy exterior and a soft, warm interior, try your air fryer. Preheat your air fryer to 320°F (160°C). Carefully place the doughnut bread pudding portions in the air fryer basket, making sure not to overcrowd it to allow for even air circulation. Heat for approximately 5-7 minutes, checking at the halfway point. This method will give you a fantastic crispy coating without drying out the delicious inside.

• Oven: A fundamental tool for this recipe, your oven is used to bake the bread pudding. Baking at a consistent temperature of 350°F (175°C) ensures the custard sets beautifully and the doughnuts become golden brown and tender.

• Baking dish: This crucial piece of bakeware holds the assembled doughnut pieces and the rich custard mixture. A 9×13-inch (23×33 cm) ceramic or glass baking dish is typically ideal, providing enough surface area for the pudding to bake evenly.

• Knife: A sharp knife is essential for easily cutting the stale doughnuts into uniformly sized, bite-sized pieces. This ensures that each piece absorbs the custard evenly and that the pudding has a consistent texture throughout.

• Mixing bowl: You’ll need a spacious mixing bowl to whisk together the wet ingredients: milk, beaten eggs, sugar, vanilla extract, and ground cinnamon. A bowl large enough to prevent spills while whisking is recommended.

• Whisk: A good whisk is indispensable for thoroughly blending the custard ingredients. It helps to incorporate the eggs smoothly into the milk and sugar mixture, ensuring a homogenous, lump-free consistency that is vital for a smooth and silky pudding.

• Measuring cups: Accurate measuring cups are necessary for precisely measuring out larger volumes of liquid ingredients like milk, as well as dry ingredients such as sugar. Precision in measurements contributes to the perfect balance of flavors and textures.

• Measuring spoons: For smaller quantities of ingredients, such as vanilla extract and ground cinnamon, measuring spoons ensure you add just the right amount to enhance the flavor without overpowering the dish.

• Spatula: A flexible spatula is useful for gently folding the doughnut pieces into the custard and ensuring they are evenly distributed in the baking dish. It also helps in pressing the doughnuts down slightly to make sure every piece is thoroughly soaked in the custard mixture before baking.

• Cooling rack: After baking, transferring the hot baking dish to a cooling rack allows air to circulate around it, facilitating a gradual cooling process. This prevents the bottom of the pudding from becoming soggy due to trapped heat and moisture, ensuring a perfect texture throughout.

Use Pre-Made Doughnuts: The biggest time-saver here is embracing convenience. Instead of making doughnuts from scratch, which is a significant undertaking, simply use store-bought doughnuts. Whether from a local bakery or a supermarket, using pre-made ones drastically cuts down on preparation time, allowing you to focus on assembling the pudding.

Quick Soak Technique: To speed up the absorption process, ensure your doughnuts are cut into relatively small, uniform pieces. Smaller pieces have more surface area, which means they will soak up the milk mixture much faster. This reduces the overall resting time required before baking.

Pre-Mix Wet Ingredients: The custard mixture can be prepared well in advance. Whisk together the milk, eggs, sugar, vanilla, and cinnamon, then store this liquid base in an airtight container in the fridge for up to 24 hours. When you’re ready to bake, simply pour it over your cut doughnuts and proceed with the recipe.

Utilize a Food Processor or Blender: For an even quicker and smoother custard, combine the milk, eggs, sugar, vanilla, and cinnamon in a food processor or blender. A few quick pulses will ensure all ingredients are perfectly emulsified, eliminating any lumps and saving you whisking time.

Line Your Baking Dish: While not directly a cooking time-saver, lining your baking dish with parchment paper makes cleanup incredibly easy. This prevents any sticky residue from clinging to the dish, allowing you to remove the pudding effortlessly and wash the dish with minimal scrubbing, saving you time post-dessert.