I love how this pudding transforms simple store-bought doughnuts into a luxurious dessert. The combination of cinnamon, chocolate, and raspberries feels indulgent yet familiar, and it’s surprisingly quick to put together. I can prepare it ahead of time, pop it in the oven, and have a comforting, warm dessert ready to serve — it’s perfect for family dinners or cozy nights in.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating my oven to 180°C (160°C fan-forced). Then, I arrange the split doughnuts, cut-side down, across the base of a 5cm-deep, 20cm x 30cm metal oval baking pan.
In a large jug or bowl, I whisk together the cream, milk, eggs, sugar, and vanilla until smooth and well combined. I pour this custard mixture evenly over the doughnuts, then sprinkle the raspberries and chopped dark chocolate on top.
Next, I place the baking pan into a deep roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the pudding dish. I carefully transfer it to the oven and bake for about 45 minutes, or until the center is just firm to the touch. Once baked, I remove it from the oven, let it stand for about 5 minutes, then sprinkle the top generously with cinnamon sugar before serving.
Servings and Timing
This recipe serves 8 people and takes about 1 hour in total — 15 minutes to prepare and 45 minutes to bake. It’s best enjoyed warm, straight from the oven, when the chocolate is still melty and the custard is soft and creamy.
Variations
Sometimes I like to use jam-filled doughnuts for an extra fruity kick. I can also swap raspberries for strawberries, blueberries, or even sliced bananas for a different twist. For a richer flavor, I use milk chocolate instead of dark, or drizzle melted chocolate over the top before serving. If I want to make it extra indulgent, I serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I cover the pudding with foil and warm it in the oven at 160°C for about 10 minutes or microwave individual portions for 30–40 seconds. It’s best served warm so the chocolate softens again and the custard stays creamy.
FAQs
Can I use plain doughnuts instead of cinnamon ones?
Yes, I can use plain doughnuts, but I like to add an extra sprinkle of cinnamon sugar on top to keep that warm spice flavor.
Can I make this ahead of time?
Yes, I can assemble it a few hours in advance, cover it, and keep it in the fridge. I just bake it when I’m ready to serve.
Can I use fresh raspberries instead of frozen?
Definitely. Fresh raspberries work perfectly and don’t change the baking time.
What type of chocolate works best?
I prefer dark chocolate for its rich flavor, but milk or white chocolate can also be used for a sweeter version.
Do I have to bake it in a water bath?
Yes, the water bath helps the custard bake evenly and prevents it from curdling.
Can I add other flavors to the custard?
I sometimes add a splash of liqueur, like Baileys or Frangelico, for a more grown-up twist.
How do I know when it’s ready?
The pudding should be just set in the center — slightly wobbly but not liquid when gently shaken.
Can I make this dairy-free?
Yes, I can substitute the cream and milk with coconut cream and almond milk, and use dairy-free chocolate.
What can I serve with this pudding?
It’s wonderful on its own, but I love it with whipped cream, custard, or ice cream for extra indulgence.
Can I freeze leftovers?
Yes, I can freeze portions in airtight containers for up to 2 months. I thaw them overnight in the fridge before reheating.
Conclusion
This Choc-Raspberry Doughnut Pudding is one of my favorite comfort desserts — it’s rich, creamy, and full of irresistible flavors. I love how the doughnuts soak up the custard and bake into something beautifully soft and golden. With the tart raspberries and melting chocolate pieces throughout, it’s a dessert that always feels a little special yet so easy to make.
A decadent twist on bread and butter pudding made with cinnamon doughnuts soaked in creamy custard, layered with raspberries and dark chocolate, and baked until golden and gooey.
Author:Amy
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 servings
Category:Dessert
Method:Baking (Water Bath)
Cuisine:Australian
Diet:Vegetarian
Ingredients
12 cinnamon doughnuts, split
1 3/4 cups thickened cream
1 1/2 cups milk
5 eggs
1/4 cup caster sugar
1 tsp vanilla extract
100g frozen raspberries
100g dark chocolate, finely chopped
Cinnamon sugar, to serve
Instructions
Preheat oven to 180°C (160°C fan-forced). Arrange split doughnuts, cut-side down, in a 5cm-deep, 20cm x 30cm metal oval baking pan.
In a large jug or bowl, whisk together cream, milk, eggs, caster sugar, and vanilla until smooth.
Pour the custard mixture evenly over the doughnuts, allowing them to soak slightly.
Sprinkle raspberries and chopped dark chocolate over the top.
Place the pudding dish inside a deep roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the pudding dish.
Bake for 45 minutes, or until the center is just set and firm to the touch.
Remove from the oven, let stand for 5 minutes, then sprinkle generously with cinnamon sugar.
Serve warm with whipped cream, custard, or vanilla ice cream.
Notes
Use jam-filled doughnuts for extra fruitiness.
Substitute raspberries with strawberries, blueberries, or sliced bananas.
For a sweeter pudding, use milk or white chocolate instead of dark.
Prepare ahead and refrigerate unbaked pudding for up to 4 hours before baking.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently in the oven or microwave before serving.
