Ever wonder why bread pudding is such a popular dessert at restaurants? Other than it being really delicious, the secret reason is because it’s a great way to use day-old bread instead of tossing it out at the end of the day. For this Dunksgiving recipe, I substituted the bread with our new Snickerdoodle Croissant Donut. It’ll be tough to let the donuts sit overnight without sneaking a bite, so we always recommend getting one or two extra for that purpose. I walk through the recipe with you in the video below. Check it out and let me know how it goes by leaving a comment on YouTube!

Find the full recipe below and for more Dunksgiving recipes that you can use for your Thanksgiving dinner, visit here!


Ingredients Instructions
  • 10 Snickerdoodle Croissant Donuts (or an even dozen for snacking purposes)
  • 1 Quart of milk
  • 3 Eggs
  • 2 Cups of sugar
  • 2 Tbsp. of vanilla extract
  • 1 Cup of raisins (soaked in for 1 hour in ¼ cup of bourbon)
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of allspice
  • 3 Tablespoon of melted butter
  • Dice up the Snickerdoodle Croissant Donuts into cubes and allow them to dry for 24 hours or bake in the oven for 400 degrees for 12 minutes.
  • Pre-heat oven to 350 degrees.
  • Place the milk in large bowl and add the dried Snickerdoodle Croissant Donuts and allow them to absorb all of the milk.
  • In a separate bowl, whisk the eggs then add in sugar, vanilla, allspice, cinnamon and raisins. Pour this over the Snickerdoodle Croissant Donuts and milk mixture, gently stirring it in.
  • Use the melted butter to coat a 9x13 pan.
  • Pour the mixture into the pan and bake it for 35-45 minutes at 350 degrees, or until the liquid has set.