Eggnog Donut Bread Pudding – a delicious recipe with Sugar, Butter, Eggs, u00bc, Milk, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly grease or spray non-stick baking spray into the crock of a medium sized slow cooker. *** Cut donuts into 1/6th-sized pieces and put them into the crock.
2
Combine all of the other ingredients in a small bowl. Pour the mixture over the donuts.
3
Cook for about 2 hours in a slow cooker on high, until the centre of the custard is firm. This can also be cooked a lot faster in a casserole dish in the oven, at 350 F for 25-30 minutes.
4
Notes:
5
* The nutmeg and rum extract won't be necessary if you are already using eggnog.
6
**If you prefer a firm bread pudding over a mushy one, I find that using frozen donuts makes all the difference.
7
***If your crock pot cooks hot, try putting some parchment paper in the bottom and up the sides before adding the donuts.
806
kcal
Calories
19
g
Fat
156
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 whole Sugar-glazed Donuts, Frozen Or Room Temperature (See Note), 4 Tablespoons Butter, 2 whole Eggs, 1/4 cups Sweetened, Condensed Milk, and more.
Yes, Eggnog Donut Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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