Munchkin Bread Pudding

After moving to Massachusetts, I discovered some quirks I was unaware of here including the existence of flat top hot dog buns, a deep interest in hockey, and an overwhelming obsession with Dunkin' Donuts. I learned that Dunkin' started here and as a result became a hometown hero by popping up on literally every street corner. Zac told me there is a spot in Boston where you can stand inside of a Dunkin' Donuts and actually see THREE other Dunkin' locations - nuts! This week I decided to tap in to the sugar glazed vein of Massachusetts and create a dessert using beloved Munchkin Donut Holes. I always remember bringing these guys in to school for my birthdays growing up and everyone would fight for the powdered sugar covered ones (spoiler alert: they took these out of the mix??). Anyway, this bread pudding is super easy and made with only Munchkins and a basic custard. It is of course topped with a vanilla glaze. What's your favorite type of Donut?

Munchkin Bread Pudding // Becca Bakes (

Munchkin Bread Pudding Adapted From: Leite's Culinaria

-50 Munchkin Donut Holes*
-4 large eggs
-1/2 teaspoon ground cinnamon
-1/4 cup granulated sugar
-1 teaspoon vanilla extract
-1 cup whole milk
-3/4 cup heavy whipping cream For the icing
-1 cup confectioners’ sugar
-1 teaspoon vanilla extract
-1 1/2 tablespoons whole milk

*you will not need all 50 but they come in a 50 count box so enjoy the leftovers!

1. Preheat the oven to 350Β°F and grease a 9-by-5 inch loaf pan.
2. Cut the Munchkins in half and place them in the loaf pan until just over rim
3. In a bowl, combine cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend.
4. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid.
5. Bake for 45 to 55 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan
6. While the pudding cools, whisk the icing ingredients together in a small bowl until smooth. Add more milk slowly if necessary.
7. Serve the pudding in thick slices, still warm, drizzled with the icing.

Munchkin Bread Pudding // Becca Bakes (
Munchkin Bread Pudding // Becca Bakes (