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Donut Bread Pudding Recipe

Donut Bread Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 1-10 of 34

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  • on July 18, 2012

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    Am making this for the third time. Makes you want to "slap yo mama" good. I made some changes to mine. since I'm not a fan of fruit cocktail used crushed pineapple or diced peaches. My church raved! This time added nuts :ie pecans. Have not used the sauce.

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  • on May 30, 2011

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    This dessert was a crowed pleaser. It made enough for every one at our Memorial Day celebration. Surely will be something to have only on special occasions and holidays. I used 24 doughnuts from Gibson's a hometown bakery here in Memphis. Turned out great. However, I did use 2 of the regular sized cans of fruit cocktail and 2 cans of the condensed milk. One extra special addition into the dessert was the B. Lloyds peanut and pecan toppings. Butter "Rum" sauce was perfect. Plus, this dessert paired well along side vanilla ice cream. Very Easy!

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  • on September 29, 2010

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    I tried this recipe sometime back and everyone loved it. I am thinking about using Dunkin Donuts pumpkin flavor this year. I think it will be great also.

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  • on May 25, 2010

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    Great bread pudding with a new twist - The donuts give it a great flavor. I believe the amount of fruit cocktail should read 2-14 1/2oz instead of the 2-4 1/2 cans. It was great with the added fruit cocktail.

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  • on April 30, 2010

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    I loved this recipe!! It is great! I'm not a fan of bread pudding in general, but this is different. Thanks Paula for such a creative use for donuts that may be past their prime. O, to Rochelle in San Jose: What make being an American so great is that we can CHOOSE to make this recipe or not. If it's not your "cup o' tea" then pick another recipe and don't try to be the food police! Actually, there is a tab at the top of the page for healthy eating, I think you should CHOOSE that tab and leave our beloved Paula alone!

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  • on February 19, 2010

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    Paula,

    You are a delight to watch and most of all you have the courage to cook from the heart...sometimes tough times (I was just laid off from my job call for a sweet treat! Thank you for a delicious dessert!

    Ilene

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  • on December 25, 2009

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    DEAR PULA. MY DARLING,MY NAME IS SELEENA.I AM SUCH A HUGE FAN OF YOU.KEEP ON ENTERTAINING US
    WITH YOUR WONDERFUL RECIPES WHEN DOING YOUR RECIPES. AS FOR ME,I HAVE A RECIPE TO SHARE WITH YOU.I AM FROM KINGSTON JAMAICA BECAUSE I COULD'NT REACH TO YOU FROM MY ADDRESS.THIS FRY CHICKEN RECIPE IS'NT A JAMAICAN OWN.IT IS MY RECIPE.

    STEP ONE: PREPARE YOUR CHICKEN.ADD SALT AND BLACK PEPPER. THEN BLEND LARGE ONIONS,GARRLIC.ESCELLION,ONE SMALL SCOTHCH BONETT PEPPER,IT DEPENDS ON TASTE IF YOU LIKE, YOU CAN ADD HALF.
    POUR OVER CHICKEN AND LEAVE TO MARRINATE FOR SECONDS. THIS AMOUNT OF SEASONING IS FOR ONE FOUR POUND CHICKEN.THEN THE USUAL STEP FOR FRY CHICKEN. HOPE YOU ENJOY. LOVE YOU!!!!!

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  • on November 15, 2009

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    I try this recipe and I add 1 ingredient a can of jams, and it was delicious! My whole family was surprise of how tasty was this Donut Bread Pudding.
    Thank you Paula.
    Sweet cooking
    Mrs. Rojas

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  • on October 23, 2009

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    And misleading...this is nothing like traditional bread pudding or any other bread pudding I've ever had. It has an overall ok flavor but somehow the sweetness needs to be scaled back but by a bunch! And the sauce is WAY too much!!! It would probably be better with a different sauce or no sauce at all. Also, a lot of the tops of the donuts kind of scorched so I had to pick them out. Any raisins on the top will for sure burn. All in all, not a repeat in my book. Sad. I love most all of Paula's stuff.

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  • on March 22, 2009

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    i really like paula deans recipes but this wasn't a winner. Its consistency wasn't good at all. It was too thick, to sweet and tasted like a mushy doughnut. I think i would have just enjoyed the doughnuts on their own better. Sorry Paula but i give this a D

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