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Cake Doughnut Bread Pudding Recipe

Cake Doughnut Bread Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on July 12, 2012

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    It was AWESOME! I omitted raisins but that's not really changing anything. The rest of the recipe I did just as instructed except I let it soak a little more than what was suggested, only because I was eating dinner while it was. VERY delicious to eat while hot so reheat to eat! And top with extra creamy vanilla ice cream. Sooooo good together! SOOOO GOOD!!!

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  • on January 26, 2012

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    This was a delicious dish! I cut everything in half and used 3 eggs. It was SO moist and not overly sweet. My husband even ate a huge amount and he usually does not eat sweets. This is definitely a keeper.

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  • on December 31, 2011

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    This is the best bread pudding I have ever tasted. We really enjoyed it.

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  • on November 28, 2011

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    Oh my gosh, we made this to have for dessert with the dinner we were making the night before Thanksgiving, thinking we would also have some for brunch on Thanksgiving while we were cooking our big feast. We pretty much ate it all right out of the oven! Probably the best yet simple dessert I've had in a long time. We used a tray of Portuguese sweetbread rolls, tearing them in half. Next time I think we will tear them in quarters. It lends itself readily to adaptation. I'm going to try it again soon, but add a can of apple pie apples.

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  • on November 13, 2011

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    This recipe is a favorite and used often. Easy to make. The hardest part is finding the cake donuts.

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  • on November 01, 2011

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    Please follow recipe! ON THE SHOW he doubled it!! If you like it more moist, add 1/2 c milk and one more egg plus 1 tsp vanilla. Proper bread pudding should be set up and slightly moist. The topping takes it over the top (I use rum flavoring due to non-alcohol use in my house. If concerned about sugar/too sweet, the doughnuts, if dipped in cinnamon sugar, taste awesome and help you to cut the sugar out of the custard portion. I have used mixed doughnut types depending what is on sale. Mixing varieties works out very well with the recipe-- don't have to use just cake doughnuts. Enjoy!

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  • on January 30, 2010

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    As my husband is allergic and unable to eat bread, this recipe will be ideal. He loved bread pudding until he learned of his allergy. I will be making this next Friday for a pot luck dinner for our Church. I am sure all will love it.

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  • on September 04, 2009

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    Just watched a replay of this recipe and the reason for the confusion in ingredients is in the show he did exactly double as to the ones given here.At the end he told his guests that the bread pudding had 36 do-nuts,he also used 2 quarts of cream,his crowd of people was way more than 10.I had made a copy of the recipe to compare when the show came on because so many reviews were confused about the amounts.

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  • on July 04, 2009

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    I forgot to add raisins to the mix, so with 15 or so minutes left I sprinkled fresh blueberries on top...YUMMY!

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  • on June 27, 2009

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    I made this recipe after reading the reviews. I was confused about the number of eggs to use. 5 or 10? I used 6 because that was the amount left from the dozen, and because there was some confusion. I also added chocolate chips instead of raisins as others suggested.

    The result was really good. My boyfriend loved it. He commented, however, that it did require more moisture. I liked it as well, although I am not a big fan of bread pudding.

    Next time I will add more cream as suggested and see if it comes out a little bit more moist. Overall, I thought it was very tasty. I will definitly make it again.

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