Donut Bourbon Bread Pudding Loaf

Donuts are amazing all on their own, but just wait until you use them to make my Donut Bourbon Bread Pudding Loaf.

This donut bread pudding recipe is extra-decadent, and so easy to make.

Made with donuts and a velvety custard, this dessert is an irresistible spin off of a classic bread pudding. It’s then topped off with a homemade butter bourbon sauce that really takes this bread pudding loaf to another level.

This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Better yet, just let your fresh ones get stale overnight and whip up this decadent dessert.

How to Freeze the Bread Pudding Loaf:

You can freeze the bread pudding loaf to enjoy at a later date. Simply complete the entire recipe (including the sauce), then wrap the loaf pan with foil and freeze inside a freezer-safe bag. Thaw in the fridge overnight then reheat in the oven at 375° until warm.

How to make Bread Pudding Ahead of Time

If you want to serve it the next day, but bake it ahead of time, complete the baking portion of the recipe, allowing the loaf to cool off. Then, cover and refrigerate it for up to one day. When you’re ready to enjoy the dessert, let it come to room temperature and cover with the warm sauce.

Make-Ahead Instructions for Bourbon Sauce: Make the sauce, then cover and refrigerate for up to two days. Reheat on your stove over medium-low heat.

Tips for the Best Donut Bread Pudding

Day-Old Donuts are Best: When I make this recipe, I used stale cake donuts, but if you can’t find cake donuts, classic donuts will work too. You can also use fresh donuts, but seriously, stale works so much better as far as texture goes.

Booze It Up: If you don’t drink or would prefer to leave out the alcohol, you could swap in a basic sugar glaze. If you don’t love bourbon, but still want that boozy flavour,  you can use rum, whiskey, rye, or Kahlua instead.

Get Nutty: Love walnuts? Toast 1/4 Cup of chopped walnuts ahead of time and add them to the sauce at the very end.

Looking for more Easy Decadent Desserts?

Check out some of my favourite decadent dessert recipes:

Slow Cooker Cherry Dump Cake

Oreo Cherry Chocolate Chip No Bake Cheesecake

Donut Bourbon Bread Pudding

Yield: 9×5 loaf  Prep Time: 10 mins | Cook Time: 1 hr 10 mins

Ingredients:
1 dozen cake and chocolate cake stale donuts- cut into bite-sized pieces
4 eggs
1½ cups milk
1 cup heavy cream
2 tbsp. unsalted butter – melted
½ cup brown sugar – lightly packed
½ sugar
1 tbsp. vanilla
1/2 tbsp. cinnamon
1/2 tsp. salt

Glaze:
1 stick butter
1 cup sugar
1 large egg
½ cup bourbon (add slowly, adjust to taste)

Instructions:
Begin by preheating your oven to 350 degrees F.

In an extra large bowl, whisk together the eggs, milk, heavy cream, butter, sugars, vanilla, cinnamon, and salt.

Add the donut pieces, toss to combine, cover and allow the mixture to sit for 20 minutes.
Spray a 9×5 loaf pan with baking spray.
Add the donut mixture to the pan.

Bake for 60-70 minutes or until golden brown
Allow to cool for 15 minutes.
You can make the sauce while the bread pudding is cooling.
In a medium saucepan add the butter, over low heat, cook until melted.
Add in the sugar and beaten egg into the melted butter, stir to combine.
Over low heat, stir the mixture constantly until the sauce is thick enough to coat the back of your spoon.
Remove from heat.
Whisk in the bourbon to taste.
Remove the bread pudding from the loaf pan.

Pour the bourbon sauce over the bread pudding and serve.