Jelly Donut Bread Pudding Bites

Day-old glazed yeast donuts find new life in this playful American take on bread pudding. Custard-soaked cubes bake into shareable bites with a jelly center and a light dusting of powdered sugar.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 380 cal
• 7g protein
• 48g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 day-old glazed yeast donuts
• 3 large eggs
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup seedless raspberry or strawberry jelly
• 2 tbsp unsalted butter
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F and generously butter a 12-cup muffin tin or line with parchment circles. Cut the donuts into rough 1-inch cubes and divide them evenly among the muffin cups, pressing lightly.
2. 2In a large bowl whisk the eggs, milk, cream, granulated sugar, vanilla, and cinnamon until the sugar dissolves and the custard is uniform.
3. 3Slowly pour the custard over the donut cubes in each cup, pressing the bread down gently with a spoon so every piece soaks up liquid. Let the cups sit 10 minutes so the donuts fully absorb the mixture.
4. 4Spoon a heaping teaspoon of jelly into the center of each soaked cup, pushing it slightly into the middle so it stays hidden while baking.
5. 5Dot the top of each bite with a tiny piece of the remaining butter. Bake for 22 to 26 minutes until the tops are golden, puffed, and a knife inserted near the edge comes out mostly clean.
6. 6Cool the bites in the pan for 5 minutes, then run a thin knife each edge and lift them out onto a wire rack.
7. 7Dust the warm bites generously with powdered sugar right before serving so the sugar stays bright and pretty.
8. 8Serve the bites warm or at room temperature on a platter; the molten jelly center will ooze when bitten, making them perfect for sharing at weekend gatherings.