Nadiya Hussain’s Doughnut Bread Pudding Recipe

Nadiya Hussain's Doughnut Bread Pudding Recipe

This is the perfect treat to curl up with on cold winter days. It’s warm and custardy and oh-so comforting for your tummy – especially if the weather is gloomy outside. A little bowl of this rich pudding will go a long way!

Serves 8-10


Butter for greasing

6 jam doughnuts, cut in half horizontally to make two circles

200ml whole milk

300ml double cream

1 tsp vanilla extract or vanilla bean paste

40g caster sugar

3 large eggs

1 tsp icing sugar


  • Preheat the oven to 170°C fan/gas mark 5. Generously grease a 23cm square dish.
  • Lay out the doughnuts with the jam facing up.
  • Add the milk, cream, vanilla, sugar and eggs to a jug and give it all a good whisk.
  • Pour the mixture over the doughnuts, gently pressing them down so they are submerged.
  • Put the dish to one side for 30 minutes, so the doughnuts can soak up the mixture.
  • Bake in the oven for 30-35 minutes, until the centre of the pudding is slightly wobbly.
  • Set aside to cool for 10 minutes. Dust with the icing sugar before serving.


Nadiya’s Tip

I used 6 large doughnuts, but some supermarkets sell smaller ones. If yours are small, you might like to use 8-10 doughnuts instead of 6.

Recipe taken from Nadiya’s Bake Me a Festive Story (illustrations by Clair Rossiter), hardback, OUT NOW, £14.99 from Hodder Children’s Books

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