How to Make Doughnut Bread Pudding

Create a brunch to remember—and put day-old treats to good use—with this delicious doughnut bread pudding.

Give stale sweets a second life with this brunch recipe, which transforms leftovers into an decadent doughnut bread pudding. Perfectly paired with a heaping of fresh fruit, this dish will tempt you to keep a few too many doughnuts on hand. The toughest part may be making sure you don’t eat them first!

Baker’s Choice

To add your own spin to the recipe, swap out the regular cake doughnuts for your favorite flavor. Apple cider doughnuts add a seasonal twist in the fall, while chopping up some maple-bacon doughnuts creates the perfect fusion of savory and sweet. Even a mix of gourmet flavors in this bread pudding will make each bite exciting.

This recipe is versatile enough that you can mix in other ingredients, from pecans to walnuts to sliced almonds. Layering additional berries into the pudding could make the dish your go-to summertime dessert.

How to Make Doughnut Bread Pudding


  • 24 cake doughnuts, cut into bite-sized pieces
  • 2 apples, peeled and chopped
  • 1 cup heavy whipping cream
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • Whipped cream and fresh berries, optional


Step 1: Build your layers

Line the inside of 5-qt. slow cooker with a double layer of heavy-duty foil; spray insert (that’s the technical term for the removable bowl inside your slow cooker) and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples.

Find more unusual recipes to make in your trusty slow cooker.

Step 2: Mix it up

In large bowl, whisk together cream, eggs and vanilla; pour over doughnuts and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over the doughnut mixture.

Step 3: Just desserts

Cook, covered, on low until set. It should take about 4-5 hours. Remove the insert; breathe in the heavenly doughnut smell. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

Top It Off

Sweet tooth still not satiated? Consider drizzling a homemade vanilla sauce over the final product. You can also whip cream from scratch!

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Kim Bussing
Kim Bussing is a writer and editor living in Los Angeles. She has written for publications including Reader’s Digest, Modern Farmer, Clean Plates and Vice, among others, and she is working on her first novel. She is always on the hunt for the perfect gluten-free cinnamon roll.