Easy Krispy Kreme Bread Pudding Dessert Recipe

Krispy Kreme Bread Pudding turns leftover doughnuts into a soft, custard-rich dessert with crisp edges and a tender center. The recipe requires only a few common ingredients, and it works especially well with plain glazed doughnuts that have begun to stale. Baking the doughnuts in an egg-and-milk custard softens their texture while preserving the caramelized flavor of the glaze.

Essential Concepts

• Use stale or day-old doughnuts for the best texture.
• Plain glazed doughnuts provide the most balanced flavor.
• Soak the doughnut pieces before baking.
• Bake until the center is set but still moist.
• Serve warm with powdered sugar, whipped cream, or a simple glaze.

Why Krispy Kreme Doughnuts Work Well in Bread Pudding

Bread pudding depends on two basic qualities: absorbency and structure. Stale bread absorbs custard without disintegrating, while fresh bread can become overly soft. Doughnuts contain less water and more sugar and fat than standard bread, so they create a richer pudding with a naturally sweet, buttery flavor. For another simple way to use leftover bread, try this easy microwave bread pudding recipe.

Glazed doughnuts also contribute a thin layer of sugar that melts during baking. This gives the pudding lightly caramelized edges and a deeper flavor than plain bread pudding. Because the doughnuts are already sweetened, the custard requires less added sugar than most traditional recipes. For additional background and recipe inspiration, see this Krispy Kreme bread pudding recipe reference.

The best choices are original glazed doughnuts, though chocolate-glazed, cake-style, and filled varieties can also work. Filled doughnuts may create pockets of jam, cream, or chocolate, but they can make the pudding sweeter and heavier. Avoid doughnuts with large amounts of hard topping, since nuts, candy, or thick icing can burn before the custard finishes cooking.

Ingredients

This recipe makes 8 servings.

Doughnut pudding

• 8 plain glazed doughnuts, cut into 1-inch pieces, about 400 g
• 4 large eggs, about 200 g without shells
• 1 1/2 cups whole milk, 12 fl oz or 360 mL
• 1/2 cup heavy cream, 4 fl oz or 120 mL
• 1/3 cup granulated sugar, 67 g
• 2 teaspoons vanilla extract, 10 mL
• 1/2 teaspoon ground cinnamon, about 1.5 g
• 1/4 teaspoon fine salt, about 1.5 g
• 2 tablespoons unsalted butter, 28 g, for greasing the pan

Optional vanilla glaze

• 1 cup confectioners’ sugar, 120 g
• 2 tablespoons milk, 30 mL
• 1/2 teaspoon vanilla extract, 2.5 mL
• Pinch of salt

How to Make Krispy Kreme Bread Pudding

1. Prepare the doughnuts

Heat the oven to 350°F, or 175°C. Grease an 8-by-8-inch baking dish with the butter. Cut the doughnuts into pieces approximately 1 inch in size. Smaller pieces absorb the custard quickly, while larger pieces retain more of their original texture.

For the best result, use doughnuts that have been left uncovered for several hours or stored overnight. If the doughnuts are fresh, place the cut pieces on a baking sheet and warm them in the oven for 8 to 10 minutes. Let them cool before adding the custard.

2. Mix the custard

Whisk the eggs in a medium bowl. Add the milk, cream, sugar, vanilla, cinnamon, and salt. Whisk until the mixture is evenly combined and the sugar has begun to dissolve.

The cream adds richness, but the recipe can be made with all milk. Whole milk produces a softer and more delicate pudding than low-fat milk. Plant-based milk can also be used, although unsweetened oat milk usually gives a fuller texture than almond milk.

3. Soak the doughnut pieces

Place the doughnut pieces in the prepared baking dish and pour the custard over them. Press the pieces gently with a spatula or the back of a spoon so that they absorb the liquid.

Allow the mixture to rest for 15 to 20 minutes. Stirring once during this time helps distribute the custard. The doughnuts should feel moist throughout, but they should still retain enough structure to hold their shape.

4. Bake the pudding

Bake for 35 to 45 minutes, or until the edges are lightly browned and the center appears set. A gentle movement in the middle is acceptable, but the custard should not look liquid. For a more precise check, insert an instant-read thermometer into the center. The pudding should reach about 160°F, or 71°C.

Let the bread pudding cool for at least 10 minutes before serving. This brief rest allows the custard to finish setting and makes the portions easier to lift from the dish.

5. Add the glaze

To make the optional glaze, whisk the confectioners’ sugar, milk, vanilla, and salt in a small bowl. Add a few drops of milk if the glaze is too thick, or a spoonful of sugar if it is too thin. Drizzle it over the warm pudding immediately before serving.

Powdered sugar, lightly sweetened whipped cream, vanilla ice cream, or fresh berries also pair well with the dessert. Since the pudding is already sweet, use toppings sparingly.

Practical Baking Tips

Do not add extra sugar simply because the custard tastes less sweet before baking. The doughnuts release sugar into the mixture as they soften, and the finished pudding will taste sweeter when warm.

A shallow baking dish creates more browned surface area, while a deeper dish produces a softer center. If using a 9-by-13-inch pan, reduce the baking time and begin checking the pudding after 25 minutes. The finished depth should be about 1 1/2 to 2 inches.

For a firmer pudding, use slightly stale doughnuts and allow a longer soaking period. For a softer pudding, use fresh doughnuts and bake only until the center is just set. Both versions are successful, but the texture will differ.

Add-ins should be limited to about 1 cup total. Raisins, chopped pecans, toasted walnuts, chocolate chips, diced apples, or dried cherries are suitable choices. Toss fruit or nuts with the doughnut pieces before adding the custard so they remain evenly distributed.

Storage and Reheating

Cover leftover bread pudding and refrigerate it for up to four days. Reheat individual portions in the microwave for 30 to 45 seconds, or warm the entire dish in a 300°F, or 150°C, oven until heated through.

The pudding may also be frozen. Cut it into portions, wrap each piece tightly, and freeze for up to two months. Thaw overnight in the refrigerator, then reheat in a covered baking dish. The texture may be slightly softer after freezing, but the flavor remains pleasant.

Frequently Asked Questions

Can I use doughnuts that are several days old?

Yes. Doughnuts that are one to three days old are often ideal because they absorb the custard well. Discard doughnuts with mold, an off smell, or excessive moisture.

Can I make this recipe without heavy cream?

Yes. Replace the cream with an equal amount of whole milk. The pudding will be somewhat lighter but should still set properly.

Why is my bread pudding soggy?

Sogginess usually results from too much liquid, an overly short bake, or doughnuts that were very fresh and soft. Allow the pieces to soak before baking, but do not let them become saturated. Continue baking until the center is set.

Can I prepare the pudding in advance?

Yes. Assemble the pudding, cover it, and refrigerate it for up to 12 hours before baking. Let the dish sit at room temperature for about 20 minutes while the oven heats, then bake as directed. A cold dish may require several additional minutes.

Can I use filled or flavored doughnuts?

Yes, but adjust the added sugar according to the filling and topping. Chocolate, cinnamon, and fruit-filled doughnuts can produce good results, while heavily frosted doughnuts may make the pudding excessively sweet.

What is the best way to serve it?

Serve it warm with a light vanilla glaze, whipped cream, or a small scoop of vanilla ice cream. Fresh berries can add acidity that balances the sweetness. Allow the pudding to rest briefly after baking so the custard has time to set.