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Jelly Doughnut Bread Pudding

July 1, 2014

There are never any leftover jelly doughnuts usually, but six?  Truth is I was tasked to bring these on an early morning fishing trip that was rained out.  I had bought eight, ate two and then left with this masterpiece.


Jelly Doughnut Bread Pudding

  • 6 Jelly Doughnuts (1 day old) (cut up) (These were raspberry)
  • 1/4 C. Butter (plus a little to grease baking dish)
  • 1 C. Whole Milk
  • 1 C. Heavy Cream
  • 1/2 C. Sugar (maybe more; to taste)
  • 2 Eggs (slightly beaten)
  • 1/2 t. Salt
  • 1/2 t. Ground Cinnamon
  • 1 t. Vanilla Extract
  • 2-3 T. Raspberry Jam (optional)


  1. Butter the baking dish
  2. Put in the doughnuts and milk
  3. In a separate bowl add the sugar, eggs, salt, cinnamon and vanilla; mix well
  4. Pour over the crumb mixture
  5. Add additional jam if using
  6. Bake at 325 degrees for40-55 minutes
  7. Serve with cream, whipped cream or ice cream








Serves: 6-8

Recipe adapted The Fannie Farmer Cookbook

See More: The Bread Puddings









2 Comments leave one →
  1. July 21, 2014 06:46

    I like your post very much i had nice time while reading your post

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