Raspberry donut bread pudding with Nutella is a perfect dessert. Why? Because .. well, donuts. And second, it uses UP old donuts. What more can one ask for??
Raspberry Donut Bread Pudding = Donuts, raspberry and chocolate – a match made in dessert heaven!
Making Raspberry Donut Bread Pudding
So, this recipe is based off of BonAppetite’s recipe but I made a few changes that I thought really enhanced this recipe.
What’s Bread Pudding Really?
Bread pudding is basically a simple pudding of sorts, using pieces of bread- usually a day or two old. It was given its name in the early 12th century when cooks used to hunt for frugal and easy ways to utilize leftover and stale bread.
This bread pudding in particular, is made using stale (day old) donuts, and honestly, while stale donuts sounds like an oxymoron, it does happen and here’s what to do with them!
Let’s start with Ingredients:
Stale donuts – This is basically day old donuts. So if you’re at the donut shop and buying a dozen, buy another dozen for this recipe. Make sure they’re just your average glazed donut.
Raspberry Jam – Homemade jam is fantastic here, but I didn’t have any at the time so I used store bought. You’ll need about a cup, so if you don’t have any on hand, just purchase a small jar’s worth. Unless you like raspberry jam… then buy more. lol
Eggs – Gotta have eggs to make bread pudding. It seeps into the ‘bread’ portion and gives it that custardy yummy body of the pudding.
Dairy – You could use half and half or whipping cream. I used both.
Raspberries – Depending on how much you like raspberries, you could use just a few or up to half a pint
Almonds – I used slivered almonds here but you could pecan pieces if you prefer.
Nutella – Yessss… you need it, and we will talk about amounts later. lol
So How Do You Make Donut Bread Pudding?
Making this bread pudding is super duper easy. First, tear up the donuts and dry them in the oven for a while to make them crisp crouton-like texture. The reason why you need to dry them up is so that they can soak up the egg custard mixture easily.
Then, mix the custard and donuts together, and allow the custard to be absorbed by the donuts for a while.
Pile them all in a baking pan. Then heat up some raspberry jam in a small pot. Pour small spoonfuls of the heated jam on the top of the pudding mixture and then pop it into the oven and bake.
When it’s perfectly baked, remove, and top them with your raspberries & almonds. Then, drizzle
copious amounts some Nutella over the top and SERVE!!
Freezing and Fridging (hey.. it could be a word!)
Storing the donut bread pudding in the fridge will be good for up to 5 days. Make sure you keep it covered tightly and chilled.
You can also actually freeze the bread pudding and store it for later. Place it into a freezer friendly container that’s air tight. It should be great for up to a month.
Thawing and reheating the bread pudding has a few ways. Simply remove from the freezer and let it thaw in the fridge over a few days. Placing a piece of paper towel in the container will help with any extra moisture that might form.
You can eat this dessert at room temp if you wanted but it’s much nicer when warmed. Place the pudding in a baking dish, add a bit of cream and cover with foil. Reheat at 350 for 15 – 18 minutes.
Alternatively, if you froze the bread pudding portioned out, then reheat in the microwave in a covered dish with a bit of cream drizzled over it.
Serving Ideas & Suggestions
Whipping this donut bread pudding up for some guests? Here are some cool serving ideas to get you started.
- A slice/spoonful along with some ice cream.
- Top it with a dollop of whipped cream.
- Dust the pudding with some plain icing sugar.
- Drizzle some heavy cream over the top of the pudding if you’re serving it in a bowl.
If you don’t have raspberry jam or fresh raspberries for that matter, you can use strawberry jam or blueberry jam as well- most berries work wonderfully with this rather versatile pudding. Plus remember, you can serve it warm or cold- whatever you prefer.
Loved how this recipe turned out? On the hunt for some more similar simple recipes to try out? Here are a few links to get you started.
- Easy Three Ingredient Cheesecake
- Easy Cherry Chia Seed Parfait
- Delicious Peach Blueberry Crisp Recipe
- Baked Fruit Desserts
- Donut Croutons (see instructions to make these in the notes below)
- 8 eggs (four whole eggs and four yolks)
- 3c half and half
- 1c heavy whipping cream
- 1 tablespoon vanilla
- ½ pint of fresh raspberries
- 1c raspberry preserves
- ½c sliced almonds
- ½c Nutella
- dash salt
(Be sure to read the notes in order to prepare the donut croutons ahead of time).
1. Preheat oven to 325.
2.. In a large bowl, combine the eggs, vanilla, salt, half and half and cream. Whisk together very well.
3. Add half the donut croutons to the bowl. Mix well. Leave them to absorb some of the egg custard for approximately 5 minutes. After five minutes, give the mixture a stir and add the remaining croutons an mix well again, then letting them sit for another 10 - 15 minutes. Be sure that most of the egg custard is absorbed and the donut croutons have soaked up the custard. If they seem too dry and there is a lot of custard still in the bottom of the bowl, allow to sit a bit longer. Remember to stir the croutons OCCASIONALLY as they sit.
4. Transfer the donut mixture to the baking pan. Pat it down so all croutons fit nicely in the pan.
5. In a small pot (or the microwave), heat the raspberry preserves slightly (just so it dollops easier), and then spoon them randomly over the top of the bread pudding.
6. Slightly mash the raspberries and sprinkle over the top of the bread pudding.
7. Sprinkle the sliced almonds over the top of the bread pudding.
8. Bake in the oven for approximately 45 - 55 minutes. Keep an eye on it so it doesn't burn.
9. When an inserted toothpick comes out clean, the bread is ready. Remove from the oven and let cool slightly.
10. Drizzle the nutella over the top of the bread pudding. Cut and serve with optional ideas detailed in the body of the post.
DONUT CROUTONS: Preheat oven to 325F. Take 12 day old stale donuts and rip them into pieces slightly larger than bite size pieces. Line a baking sheet with parchment and spread the donut pieces over the pan.
Bake in the oven for 12 - 15 minutes until dry and resemble the texture of bread croutons. These croutons can be made a few days ahead of time for convenience if kept in an airtight container.
Nutrition Information:Yield: 12 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 169mgSodium: 144mgCarbohydrates: 34gFiber: 2gSugar: 23gProtein: 9g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.