Doughnut Bread Pudding Muffins
Give stale doughnuts a new life by turning them into bread budding dessert.
Cook Time
25 Minutes
Cook Time
25 Minutes
  1. Preheat over to 350 degrees. Butter your muffin tin. *Reuse Tip – Save your butter wrappers in a zip bag in the fridge. Each time you need to butter a pan, pull one out and use the remaining butter on the wrapper to coat your pan.
  2. Core and peel your apples. Melt butter in a medium skillet over medium to high heat. Add peeled and cubed apples and half the salt and cinnamon. Cook until tender, stirring often. Take off heat and let cool.
  3. Separate 6 eggs (freeze whites for another occasion).
  4. In a large bowl, combine cream, milk, sugar, egg yolks, eggs, and remaining salt and cinnamon.
  5. Chop up doughnuts into small bite size pieces. Add cooled apples and doughnuts to the milk and egg mixture, Stir to combine and let stand for 10-15 minutes until the liquid is absorbed.
  6. Add batter to muffin pan evenly and bake for approximately 25 minutes.
  7. Run a knife around the edge to remove a muffin and drizzle with caramel sauce. Great served warm with ice cream.
Recipe Notes


Most of the doughnuts were hard, but I had a friend drop off a few doughnuts for me to add to this and they weren’t as old.  The staler the doughnuts the more structure (less mushy) for a bread pudding.

As stated, I used cake donuts.  I used a combination of glazed, crumb, and old fashioned.

Have leftover donuts at work?  Save them in a freezer bag until you have enough to make some donut bread pudding muffins.

In the pan apples were cooked in, test your batter by dropping a small amount and cook to taste.  If batter needs more sugar you can add it or any additional seasoning needed.

This could also be done in a 9X13 pan.

If you need to dry out your donuts, place them in a low oven until they are hard.

Perfect fall dessert, apple caramel donut bread pudding muffins using stale donuts. Eliminate food waste. Waste not want not. Tasty dessert.