Tuesday, December 16, 2008

Glazed Doughnut Bread Pudding with Whiskey Sauce

A decadent bread pudding made from leftover glazed doughnuts, a custardy sauce, cinnamon and pecans and served with a nice whiskey sauce.

Glazed Doughnut Bread Pudding

I could not wait to share this recipe. Yes, it is a bit decadent, but it so good y'all. There are loads of doughnut based bread puddings across the net, but the inspiration for this one came from the first one I remembered seeing, Bill Nicholson's Krispy Kreme Bread Pudding, a recipe Paula Deen shared on her show years ago. If you're looking for a more traditional type of bread pudding using stale, leftover bread, be sure to stop by and check out my Old Fashioned Bread Pudding. Enjoy!

Recipe: Glazed Doughnut Bread Pudding with Whiskey Sauce

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 12 servings

  • One dozen glazed doughnuts
  • 3 eggs, beaten
  • 1 teaspoon of vanilla
  • 1/2 cup (1 stick) of unsalted butter, melted
  • 1 (14 ounce) can of sweetened condensed milk
  • 2/3 cup of hot milk
  • 1 (15 ounce) can of fruit cocktail, drained and crushed in the food processor
  • 1/2 tablespoon of cinnamon
  • 1/2 cup of chopped pecans
  • Whiskey sauce

Preheat oven to 350 degrees F. Butter a large, deep 2-1/2 quart casserole dish. Cube the doughnuts and add them to the dish. Whisk together the eggs, vanilla, butter and condensed milk. Slowly add the hot milk and continue whisking until well mixed; add fruit cocktail. Pour over doughnuts; toss well to coat all of the doughnut pieces and let sit for 10 to 15 minutes (or refrigerate overnight) to absorb some of the liquid.

Lightly press doughnuts down into the custard, sprinkle with cinnamon and scatter pecans on top. Bake covered at 350 degrees F for 30 minutes, uncover and bake an additional 15 to 20 minutes or until puffy, nicely browned and most of the custard has been absorbed.

Remove from oven and allow to set for about 10 minutes. Spoon into serving dishes and top each serving with whiskey sauce.

Note: Can also add raisins if desired. Stir in with doughnuts, then pour custard over and mix. Be sure that you are using sweetened condensed milk and not evaporated milk with this recipe.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Old Fashioned Bread Pudding
French Market Beignets
Posted by on December 16, 2008

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. OH My does that look good. That sauce takes it over the top.

  2. Thanks Tina! Can you believe this was my breakast today? I know... totally shameful LOL... ah well, tis the season!! In January we diet. Thanks for stopping by!

  3. That looks so good. I know what you mean about dietin' in January. I've actually been dietin' the last two weeks just to get ready for all the eatin' I plan on doin' at Christmas. Mmmmm, I bet this was good for breakfast. I'm so hungry!

  4. I am not a fan of fruit... bad I know... do you think I can leave out the fruit cocktail and be ok?

    BTW just found your site.... I have found so many great recipes that I will be trying. Such a great blog! Thanks!

  5. Hi Jennifer - First, thank you so much!! I hope that you love everything you try! I honestly don't think it would work without some kind of fruit unless you find something that replaces that moisture. I haven't experimented with it so I don't know what to recommend on this one. So sorry!

  6. That Bread pudding looks so good. How can I print the recipe, there is no print button. I am new to the computer. rosemarycooks@yahoo.com

  7. Added the printable Rose Mary! Thanks for letting me know.

  8. Can I substitute the fruit cocktail for something else or can I leave it out all together?

    1. Hi Shaun! I like using the fruit cocktail in my bread pudding. It adds a little sweetness and moisture but the flavor is fairly neutral. You'd have to increase the milk quite a bit to make up for that and I'd add at least one additional egg, even two, or more if you like your bread pudding to be more of a custard.

  9. One word to describe this dish, AMAZING!!!!

    1. Isn't it ridiculous??!! I'm so glad you enjoyed it Gio & thank you so much for letting me know. That really means a lot.


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Related Posts with Thumbnails