Stale donut bread pudding is versatile – use leftover cinnamon doughnuts, Krispy Kreme donuts, yeast donuts, jelly donuts, jam filled donuts, and even plain breadsticks. The smaller the chunks of donuts, the softer the bread pudding will be. The longer you soak the stale donuts, the softer the bread pudding will be.
Jelly donuts work GREAT! I had raspberry and grape jelly donuts left over (!) from a Dead Elvis party in August. I froze them and made this recipe for Christmas Brunch.
Add donut chunks to dish; pour melted butter over top and lightly mix. Mix together eggs, milk, sugar, cinnamon and vanilla; pour on top of donuts. Allow donuts to soak up wet mixture for 5 minutes, making sure all donut chunks have soaked up some of the milk mixture. Cover with foil and bake for 25 minutes.
Donut lovers of the world rejoice, because now we can enjoy our donuts twice! I used 5 large glazed donuts, chocolate, maple and plain, a 9 oz bottle of starbuck's raspberry mocha with a little extra 2 percent milk in place of the evaporated milk, and lemon instead of orange zest (added after all was combined).