Donut Bread Pudding with Butter Rum Sauce
Elevate your dessert game with this indulgent Donut Bread Pudding with Butter Rum Sauce—an irresistible fusion of classic comfort food and decadent flavors. This recipe transforms day-old donuts into a rich, custardy treat, baked to golden perfection and infused with warm notes of cinnamon and vanilla. But the star of the show is the luscious butter rum sauce, made with dark brown sugar, cream, and a splash of rum for a hint of boozy caramel allure. Ready in just over an hour, this simple yet show-stopping dessert is perfect for holiday gatherings, brunch spreads, or anytime you’re craving something sweet and nostalgic. Serve it warm, generously drizzled with the buttery sauce, and prepare to wow your guests with its melt-in-your-mouth magic.
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Recipe Information
Ingredients
- 6 pieces Day-old donuts (glazed or plain)
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 pieces Large eggs
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Dark brown sugar
- 0.5 cup Heavy cream (for sauce)
- 2 tablespoons Dark rum
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Cut the day-old donuts into bite-sized cubes and evenly spread them in the prepared baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the donut cubes, pressing down lightly with a spatula to ensure all the donuts soak up the custard.
Let the mixture sit for 10 minutes to allow the donuts to fully absorb the liquid.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set. The center should be slightly jiggly but not liquidy.
While the bread pudding is baking, make the butter rum sauce: In a medium saucepan, melt the butter over medium heat.
Add the dark brown sugar and stir until combined and the sugar starts to dissolve, about 2-3 minutes.
Slowly whisk in the heavy cream and cook for another 2-3 minutes until the mixture thickens slightly.
Remove the saucepan from the heat and stir in the dark rum and vanilla extract. Set aside to cool slightly.
Once the bread pudding is done baking, remove it from the oven and let it cool for 5-10 minutes.
Drizzle the warm butter rum sauce over the bread pudding before serving, or serve the sauce on the side for guests to drizzle themselves.
Serve warm and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 43.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
