Slow Cooker Donut Bread Pudding
This Slow Cooker Leftover Donut Bread Pudding turns leftover or day-old donuts into a rich, comfort food with almost zero effort!
Servings: 8 servings
Calories: 528kcal
Equipment
- 3.5 quart slow cooker or larger
- cutting board and knife
Ingredients
- 10-12 glazed or glazed and iced donuts cut into quarters
- 6 eggs beaten
- 2 cups milk
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- powdered sugar, berries, whipped cream, chocolate chips optional toppings
Instructions
- Whisk together 6 eggs, 2 cups milk, ½ cup light brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla bean paste and set aside
- Cut 10-12 glazed or glazed and iced donuts into quarters and place into a well-greased slow cooker
- Pour egg mixture over donuts and use a whisk to press the donuts down into the liquid.
- Allow the mixture to sit for anywhere frome 2-8 hours so that the donuts can soak up some of the liquid.* They will become a bit mushy.
- Cook on high for 2 hours until liquid mixture is fully set
- top with powdered sugar, berries, whipped cream, chocolate chips, or your favorite toppings and serve.
Video
Notes
*If you are in a rush, cut donuts into smaller pieces and poke with a fork for faster absorption.
Please see above information regarding serving and other cooking tips.
Note: cream filled or jelly filled donuts are not recommended for this recipe.
Nutrition
Calories: 528kcal | Carbohydrates: 49g | Protein: 11g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 249mg | Potassium: 199mg | Fiber: 1g | Sugar: 17g | Vitamin A: 278IU | Vitamin C: 0.01mg | Calcium: 114mg | Iron: 3mg
