Donut Bread Pudding

This decadent donut bread pudding is a perfect baked breakfast featuring donut holes cooked with maple syrup, cinnamon and sugar.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 323kcal

Preheat the oven to 350 degrees F.
Coat a 6 cup or larger baking dish (or 9"x9" square pan) with cooking spray.
Cut the donut holes in half and arrange in the pan.
In a medium bowl, whisk together the eggs, milk, maple syrup and vanilla extract.
Pour the egg mixture over the donut holes in the pan. Let sit for 20 minutes.
Mix together cinnamon and sugar in a small bowl and sprinkle the mixture over the donuts.
Bake for 30-45 minutes until center is set. Bake time will depend on the size of your baking dish. If the top starts to get overly brown, cover with foil for the remainder of the bake time.
Cut into 8 squares and serve, topped with Greek yogurt and fruit if desired.

You can use ready to eat cake donut holes from your grocery store or donut shop. You can also make this recipe with frozen donut holes. If you use frozen donut holes simply bake the donuts according to the package instructions before starting this recipe.
You do not need stale donuts. Fresh donuts work great.
This recipe calls for cutting your donut holes in half to allow the milk and eggs to combine with the donuts.