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| Slow Cooker Donut Bread Pudding |
I really hate to waste food! What happened was my local store was selling the perennial New York fall treat, apple cider donuts, buy one get one.
Since I had my nephew visiting me, I wanted him to taste something that was so traditionally autumn in New York. We ate 2 then forgot about them. I know that sounds hard to believe; but we did.
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| Yummy donut flavor--where's the coffee? |
A former neighbor used to make fantastic bread puddings out of day old cake, danish and donuts, so I figured I'd give this a go myself. I also wanted to try out my new casserole crockpot that I finally treated myself to.
I had company that evening and served this for dessert--hey, my guests know they might be "test subjects" any time they come for dinner. The vote was a unanimous YES!!! on this. They just loved it.
Slow Cooker Donut Bread Pudding
- 6-8 cake donuts (not the raised kind)*
- 5 cups milk
- 4 eggs
- 3/4 cup sugar
- 1/2 tsp nutmeg
- 1/8 tsp mace
*You can use day-old french or Italian bread, but increase the sugar to 1 cup, the nutmeg to 1 tsp and the mace to 1/4 tsp--these 2 spices are the standard "donut" spices so the overall pudding will taste like cake donuts.
Cut donuts into small pieces about 1 inch. Place in crockpot.
In a large bowl, beat eggs. Whisk in the milk, sugar and spices. Pour over donuts in crock pot.
Cover and cook on HI 4 hours, LOW 6-8 hours.
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| Slow Cooker Donut Bread Pudding |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.
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Copyright © Judith Hannemann aka The Midnight Baker/Crock Pot Mavens 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.
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