Krispy Kreme Bread Pudding: A Glazed Doughnut Bake

Krispy Kreme bread pudding turns glazed doughnuts into a soft-centered, golden-edged bake, much like classic bread pudding made with bread. A simple custard of eggs, milk, cream, vanilla, and cinnamon soaks into the doughnuts before baking, making a rich dessert that is best served warm. Because the doughnuts are already sweet and glazed, the custard uses a modest amount of added sugar.

Ingredients

8 plain glazed doughnuts, about 14 oz (400 g), preferably a day old
4 large eggs, about 7 oz (200 g) without shells
2 cups whole milk (480 ml)
½ cup heavy cream (120 ml)
⅓ cup granulated sugar (67 g)
2 teaspoons vanilla extract (10 ml)
½ teaspoon ground cinnamon (1.3 g)
¼ teaspoon fine salt (1.5 g)
1 tablespoon unsalted butter (14 g), for greasing the baking dish
½ cup chopped pecans (55 g), optional
⅓ cup raisins (50 g), optional

Instructions

Heat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. Set out the eggs and dairy while you prepare the doughnuts; they do not need to come fully to room temperature.
Tear or cut each doughnut into roughly 1-inch (2.5-cm) pieces. Put the pieces in the prepared dish and spread them into an even layer. If using pecans or raisins, scatter them among the doughnut pieces so they are distributed throughout rather than all sitting on top.
In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the milk, cream, sugar, vanilla, cinnamon, and salt until the sugar has mostly dissolved. Pour the custard evenly over the doughnut pieces, pausing to drizzle it into any dry-looking areas.
Press the doughnut pieces gently into the custard with the back of a spoon so they absorb it, then leave the dish to soak for 20 minutes. Press them once more about halfway through. A few pieces may remain above the liquid; they will toast on top and create a pleasant contrast with the soft interior.
Bake uncovered for about 50 minutes, checking from 45 minutes onward. The top should be browned and the center should look set rather than liquid or wobbly. Insert a food thermometer into the middle, avoiding a large doughnut piece if possible: because this is an egg dish, USDA FSIS guidance calls for a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue baking and check again after 5 minutes. If the top browns early, loosely cover the dish with foil for the remaining bake.
Set the dish on a heat-safe surface and let the pudding rest for 15 minutes before serving. This brief rest lets the custard finish settling, so portions hold together better while staying soft and moist.

Tips

Use doughnuts that are a little dry. Day-old glazed doughnuts absorb custard more evenly than very fresh ones, which can turn mushy on the outside before the center is soaked. If yours are fresh, cut them into pieces and leave them uncovered for several hours, or dry them in a 300°F (150°C) oven for about 10 minutes; cool before adding the custard.
Do not add too much sugar at first. Glazed doughnuts bring their own sweetness, and the small amount in this custard keeps the dessert from becoming cloying. If you are using plain or lightly glazed doughnuts instead, you can increase the sugar to ½ cup (100 g).
Check the middle, not just the edges. A browned top can make the pudding look finished before the center has set. Use an instant-read thermometer in the center, then return the dish to the oven in short intervals if it has not reached 160°F (71°C). The center should not be liquid, but the finished texture is meant to be tender rather than dry.
Keep mix-ins modest. Pecans and raisins are optional, and together they add texture without overwhelming the doughnut flavor. If adding chocolate chips or another sweet mix-in, use a small amount and consider leaving out some or all of the sugar.

Serving Suggestions

Serve the pudding warm, either spooned from the baking dish or cut into squares after it has rested. The soft custard and sweet glazed pieces need little embellishment, but a small pour of warm cream or a spoonful of lightly whipped cream makes a nice contrast. Fresh berries or sliced strawberries add a tart, bright note; a scoop of vanilla ice cream gives the dessert a colder, richer finish.

For a brunch table, offer smaller portions alongside coffee or tea rather than treating it as a full-size dessert serving. If you are serving guests, let the pudding rest for the full 15 minutes and bring the dish to the table while it is still warm. Keep extra toppings separate so each person can choose how sweet or rich to make a serving.

Variations

Use a different doughnut style: Plain cake doughnuts or unfilled yeast doughnuts can stand in for glazed doughnuts. The result will be less sweet and may have a slightly denser texture, so increase the sugar as suggested in the tips if needed. Avoid filled doughnuts for this version: their fillings can melt into uneven pockets and make it harder to tell whether the custard has set.

Add fruit and spice: Swap the raisins for ½ cup (75 g) chopped dried cranberries, or add ½ cup (75 g) finely diced apple. Apples release moisture, so keep the pieces small and do not add more than the stated amount. A pinch of nutmeg alongside the cinnamon gives the custard a warmer flavor without changing the method.

Make it nut-free or dairy-free: Simply omit the pecans for a nut-free version. For a dairy-free bake, use an unsweetened, unflavored plant-based milk and a plant-based cream alternative with a similar richness, plus a dairy-free baking spread to grease the dish. The custard may set a little differently and taste less rich; check the center temperature and don’t rely on browning alone.

Make a smaller batch: Halve every ingredient and bake in a greased 8-inch (20-cm) square dish. Begin checking around 35 minutes, but use the center temperature and set appearance to decide when it is done. The smaller dish may finish sooner, and the total time will differ from the full recipe.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them within 2 hours of baking in a covered container or tightly covered baking dish. They keep for 3 to 4 days in the refrigerator. For the best texture, store the pudding in portions so it is easy to reheat only what you plan to eat; repeated heating and cooling can make the custard less pleasant.

Reheat an individual portion in the microwave in 30-second bursts until hot throughout, or warm several portions in a covered oven-safe dish at 325°F (165°C). Reheated leftovers should reach 165°F (74°C), the USDA FSIS recommendation. A splash of milk over a portion before reheating can help keep it moist, though it is optional. You can freeze cooled portions in a well-sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C); freezing may soften the toasted top.

Frequently Asked Questions

Can I make Krispy Kreme bread pudding ahead?
You can assemble it a few hours ahead, cover it, and refrigerate it before baking. Because the custard will soak in during that time, there is no need for the full 20-minute counter soak as well. Bake it soon after taking it from the refrigerator, and allow for a little extra oven time if the dish is still cold. Check the center for 160°F (71°C) rather than assuming it is done by appearance.

Do the doughnuts need to be stale?
No, but slightly stale doughnuts work especially well because they take up custard without immediately collapsing. Fresh doughnuts can still be used if you dry the cut pieces first. Avoid using doughnuts that are hard, spoiled, or unusually greasy; drying is meant to remove a little surface moisture, not to rescue food that is no longer good.

Why is my bread pudding soggy in the middle?
It may need more baking time, especially if the doughnuts were very fresh, the pieces were large, or the dish was cold when it went into the oven. Check the center with a food thermometer and continue baking in 5-minute increments until it reaches 160°F (71°C). Also measure the dairy accurately: adding extra milk or cream can leave the custard too loose.

Can I use only milk instead of cream?
Yes. Replace the ½ cup (120 ml) of cream with an additional ½ cup (120 ml) of whole milk. The pudding will be a little less rich, but the egg custard will still set. Lower-fat milk can also work, though the texture will be less creamy.

How do I know when it is done without drying it out?
Use a thermometer and stop baking when the center reaches 160°F (71°C), then give the dish its 15-minute rest. The top should be golden and the center should be set, with a slight softness rather than a dry, firm texture. Oven performance and doughnut size vary, so the listed baking time is a guide rather than a substitute for checking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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