Glazed donuts bring sweetness and a soft crumb to this maple bread pudding, while cooked bacon adds a savory contrast. The custard soaks into the torn pieces before baking, leaving a golden top and a soft, set center.
Use a measured weight of plain glazed yeast donuts and fully cooked bacon. Donut sizes vary, and a pan full of tiny donuts behaves differently from six oversized ones.
Before you begin
You will need: an 8-by-8-inch metal baking pan at least 2 inches deep, a large mixing bowl, whisk, spatula, foil and an instant-read food thermometer. Have the bacon fully cooked and drained before starting.
Makes 8 dessert servings. Estimated prep: 15 minutes. Soaking: 15 minutes. Bake: 50 minutes. Resting: 15 minutes. Total: about 1 hour 35 minutes, plus any time needed to cook the bacon. Overnight chilling and extra baking from cold are not included.
Gather your ingredients
- 6 medium glazed yeast-raised donuts, about 12 ounces (340 g) total, day-old but not spoiled, torn into roughly 1-inch pieces
- 6 regular-cut pork bacon slices, fully cooked, drained and chopped
- 4 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 1 teaspoon softened butter, for greasing the pan
- Optional: up to 2 tablespoons extra maple syrup or vanilla ice cream, for serving
Let’s make it
- Start with fully cooked bacon; do not put raw bacon into the custard. If cooking it now, follow the bacon package directions and cook until crisp, then drain and chop. Extra bacon-cooking time is not included in the estimate. Heat the oven to 350°F (175°C). Grease an 8-by-8-inch metal baking pan at least 2 inches deep with the teaspoon of butter.
- Arrange the torn donut pieces in the pan and distribute the cooked chopped bacon among them. Use about 12 ounces of donuts total; very small or oversized donuts may mean a different count. Do not pack the pieces tightly.
- Whisk the eggs in a large bowl until blended, then whisk in the milk, cream, maple syrup, vanilla, cinnamon and salt until the mixture is uniform. Pour evenly over the donuts and bacon. Gently press the top pieces into the custard with a spatula, without crushing them.
- Let the mixture soak for 15 minutes while the oven finishes heating, pressing the top pieces down once more halfway through. Do not taste the raw custard. For an overnight version, refrigerate covered instead of leaving it on the counter; see the notes.
- Bake uncovered for approximately 40–50 minutes, until the top is golden and the center is set with a slight wobble but no liquid custard pooling. Check the center with a food thermometer: this egg-and-bacon dish must reach 165°F (74°C). If the top browns before the center sets, loosely tent with foil and continue baking. A cold overnight pan will generally take longer.
- Let stand for 15 minutes before serving so the custard can settle. Cut or spoon into 8 portions. Serve warm, with the optional extra maple syrup or ice cream if desired.
A few crafty little tips
- Use day-old donuts that are still safe to eat, not donuts showing spoilage. Stale and spoiled are not the same thing.
- Keep the donut pieces roughly an inch across so they absorb custard without turning into a paste.
- Spread the bacon through the pan rather than leaving it all in one pile. Bacon inside the custard will soften; it adds savory flavor rather than guaranteed crunch.
- Press gently during soaking, then leave the pieces intact. Do not beat or mash the soaked donuts.
- Use a thermometer in the center and shield the top with foil if it colors early. The custard needs to set before serving.
Bake the center to 165°F (74°C), the recommended endpoint for a casserole containing eggs and meat. The pudding should be soft and custardy, not raw or liquid in the middle. See FoodSafety.gov cooking temperature guidance.
Make it your own
For a less sweet serving, skip the extra syrup and ice cream. Do not remove some of the donuts without adjusting the custard, because the liquid-to-bread balance would change. This version uses glazed yeast donuts; filled or dense cake donuts need a different balance.
Store it for later
Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour when the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days, counting any earlier storage of cooked bacon used in the dish. See USDA leftover storage guidance.
Reheat a portion, covered loosely, in a 325°F (165°C) oven until its center reaches 165°F (74°C), beginning to check around 20 minutes and allowing longer as needed. A microwave is another option: cover, heat in short intervals and check the center temperature. Frozen portions should thaw in the refrigerator before reheating; the custard texture may soften or release some moisture. See USDA reheating guidance.
Quick questions
Can I prepare it overnight?
For an overnight version, assemble in the greased metal pan, cover and refrigerate promptly at 40°F (4°C) or below for up to 12 hours. Bake the next day in the preheated oven, allowing extra time and checking that the center reaches 165°F. Keep it refrigerated while the oven heats. If using glass or ceramic instead, follow its manufacturer’s instructions about refrigerator-to-oven temperature changes; the baseline recipe specifies metal. USDA advises cooking refrigerated dishes containing raw eggs within 24 hours: see egg handling guidance.
Can I use raw bacon?
No. Cook and drain the bacon before chopping it into the pudding. The baking step sets the custard; it is not a substitute for properly cooking raw bacon.
Can I freeze portions?
Freeze fully baked portions promptly once cooled, in freezer-safe containers. Thaw in the refrigerator and reheat the center to 165°F. The custard may lose some of its smooth texture, so freezing is a convenience option rather than a promise of an identical result.
How do I know the center is done?
It should be set with a small wobble, not slosh like liquid, and the thermometer must read at least 165°F in the center. A golden top alone is not enough. Let it rest for 15 minutes before serving.
Spoon into small bowls after the resting time, with extra syrup on the table only if you want it.
Maple Bacon Donut Bread Pudding
Glazed donut pieces and cooked bacon baked in a maple custard until set, with a golden top and soft center.
Ingredients
- 6 medium glazed yeast-raised donuts, about 12 ounces (340 g) total, day-old but not spoiled, torn into roughly 1-inch pieces
- 6 regular-cut pork bacon slices, fully cooked, drained and chopped
- 4 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 1 teaspoon softened butter, for greasing the pan
- Optional: up to 2 tablespoons extra maple syrup or vanilla ice cream, for serving
Instructions
- Start with fully cooked bacon; do not put raw bacon into the custard. If cooking it now, follow the bacon package directions and cook until crisp, then drain and chop. Extra bacon-cooking time is not included in the estimate. Heat the oven to 350°F (175°C). Grease an 8-by-8-inch metal baking pan at least 2 inches deep with the teaspoon of butter.
- Arrange the torn donut pieces in the pan and distribute the cooked chopped bacon among them. Use about 12 ounces of donuts total; very small or oversized donuts may mean a different count. Do not pack the pieces tightly.
- Whisk the eggs in a large bowl until blended, then whisk in the milk, cream, maple syrup, vanilla, cinnamon and salt until the mixture is uniform. Pour evenly over the donuts and bacon. Gently press the top pieces into the custard with a spatula, without crushing them.
- Let the mixture soak for 15 minutes while the oven finishes heating, pressing the top pieces down once more halfway through. Do not taste the raw custard. For an overnight version, refrigerate covered instead of leaving it on the counter; see the notes.
- Bake uncovered for approximately 40–50 minutes, until the top is golden and the center is set with a slight wobble but no liquid custard pooling. Check the center with a food thermometer: this egg-and-bacon dish must reach 165°F (74°C). If the top browns before the center sets, loosely tent with foil and continue baking. A cold overnight pan will generally take longer.
- Let stand for 15 minutes before serving so the custard can settle. Cut or spoon into 8 portions. Serve warm, with the optional extra maple syrup or ice cream if desired.
Notes
Makes 8 dessert servings. Estimated prep: 15 minutes. Soaking: 15 minutes. Bake: 50 minutes. Resting: 15 minutes. Total: about 1 hour 35 minutes, plus any time needed to cook the bacon. Overnight chilling and extra baking from cold are not included.
Use about 12 ounces of unfilled glazed yeast donuts. Cake donuts and filled donuts are not direct substitutions for the same soaking and baking behavior. Do not reduce the donut quantity alone to make it less sweet; that changes the custard balance. Bacon must be fully cooked before assembly. The egg-and-bacon center must reach 165°F, and resting time is included.
Bake the center to 165°F (74°C), the recommended endpoint for a casserole containing eggs and meat. The pudding should be soft and custardy, not raw or liquid in the middle. See FoodSafety.gov cooking temperature guidance.
For an overnight version, assemble in the greased metal pan, cover and refrigerate promptly at 40°F (4°C) or below for up to 12 hours. Bake the next day in the preheated oven, allowing extra time and checking that the center reaches 165°F. Keep it refrigerated while the oven heats. If using glass or ceramic instead, follow its manufacturer’s instructions about refrigerator-to-oven temperature changes; the baseline recipe specifies metal. USDA advises cooking refrigerated dishes containing raw eggs within 24 hours: see egg handling guidance.
Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour when the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days, counting any earlier storage of cooked bacon used in the dish. See USDA leftover storage guidance.
Reheat a portion, covered loosely, in a 325°F (165°C) oven until its center reaches 165°F (74°C), beginning to check around 20 minutes and allowing longer as needed. A microwave is another option: cover, heat in short intervals and check the center temperature. Frozen portions should thaw in the refrigerator before reheating; the custard texture may soften or release some moisture. See USDA reheating guidance.
Check Out Some Of Our Other Recipes / Crafts
- Chocolate Bread Pudding With Bourbon Sauce
- Raspberry and White Chocolate Bread Pudding
- Maple Bacon Cornbread Muffins
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