Description

This Krispy Kreme Bread Pudding is a decadent dessert that transforms day-old doughnuts into a rich, custardy baked treat. Infused with cinnamon, vanilla, pineapple, and raisins, it’s topped with a smooth vanilla glaze for the perfect finishing touch. Ideal for brunch or dessert, this recipe creates a warm, comforting dish with a delightful contrast of crispy edges and soft interior.

Ingredients

Bread Pudding

12 day-old Krispy Kreme doughnuts
1 cup granulated sugar
4 tbsp salted butter, melted
2 cups half and half
2 large eggs, room temperature
2 tsp vanilla extract
2 tsp ground cinnamon
1 (8 oz) can crushed pineapple, drained
½ cup raisins
¼ cup heavy cream

Vanilla Donut Glaze Icing

1 ½ cup confectioners sugar
3 tbsp whole milk
2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare Doughnuts: Carefully chop the Krispy Kreme doughnuts into quarters and place them in a large mixing bowl. Set aside.
Mix Custard: In a medium bowl, whisk together granulated sugar, melted butter, half and half, eggs, ground cinnamon, vanilla extract, drained crushed pineapple, and raisins until fully combined.
Combine Doughnuts and Custard: Pour the custard mixture over the chopped doughnuts and mix well so all pieces are soaked.
Assemble in Baking Dish: Transfer the soaked doughnut mixture into a 9×13 inch baking dish, spreading it into an even layer. Pour ¼ cup of heavy cream evenly over the top. Allow to soak for at least one hour; overnight soaking is preferred for best results.
Preheat Oven: Set your oven to 350°F (175°C) to preheat while the pudding soaks.
Bake the Pudding: Bake the pudding for approximately one hour or until the top is golden brown and the custard is set.
Cool Before Icing: Allow the bread pudding to cool for 20 to 30 minutes to slightly firm up and prevent the icing from melting immediately.
Prepare Vanilla Glaze: In a medium bowl, whisk together confectioners sugar, whole milk, and vanilla extract until smooth and pourable.
Ice the Bread Pudding: Pour the vanilla glaze evenly over the warm but not hot bread pudding.
Serve: Serve the bread pudding warm for the best texture and flavor experience.

Notes

Using day-old doughnuts allows them to better absorb the custard without turning too mushy.
Letting the mixture soak overnight intensifies the flavor and improves texture.
The crushed pineapple adds a subtle tang and moisture, balancing the sweetness.
For a dairy-free version, substitute half and half, butter, heavy cream, and milk with plant-based alternatives.
Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American