Slow-Cooker Maple Pecan Donut Bread Pudding

This slow-cooker bread pudding turns glazed donuts and French crullers into a caramelized, maple-kissed dessert that tastes like a weekend bakery treat.

With just a few minutes of prep, the Crockpot does all the work, transforming simple ingredients into a warm, comforting pudding with crispy edges and a tender, custardy center. Perfect for brunch or dessert, this recipe is as easy as it is indulgent.

Imagine the cozy aroma of maple and cinnamon filling your kitchen, with a dessert that comes together in minutes. This slow-cooker bread pudding uses glazed donuts and French crullers, which soak up a rich custard of eggs, half-and-half, and pure maple syrup.

As it slow-cooks on low, the donuts puff, caramelize, and become irresistibly tender. The final drizzle of warm maple glaze adds a glossy, sweet finish that makes every spoonful memorable.

Ingredients

Why this recipe works

The magic of this recipe lies in the slow cooker's gentle, even heat. Cooking on LOW for 2.5 hours allows the custard to set slowly, so the donuts absorb the liquid without becoming mushy.

The result is a pudding that is moist and tender in the center, with beautifully caramelized edges that add a delightful contrast in texture. This method also frees up oven space and requires no constant attention.

Using glazed donuts and French crullers is a clever shortcut. Their light, airy structure soaks up the custard while the glaze adds extra sweetness and moisture.

The toasted pecans provide a nutty crunch that balances the richness, while the maple syrup and cinnamon infuse every bite with warm, aromatic flavor. This is a dessert that feels both nostalgic and new.

Notes and substitutions

Choose fresh or day-old glazed donuts; both work well. The glaze on the donuts adds sweetness and helps create a golden crust as the pudding cooks. French crullers, with their delicate, airy texture, are especially good for soaking up the custard. If you can't find them, any glazed yeast donut will do.

For the custard, use half-and-half for the richest result, but whole milk works in a pinch. Pure maple syrup is essential for the best flavor; maple-flavored syrup can be used but will be less complex. Toasting the pecans beforehand enhances their nutty taste—simply spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant.

• glazed donuts and French crullers: Use any day-old glazed donuts or yeast-raised donuts; croissants or brioche also work well.
• half-and-half: Replace with whole milk or a mix of 1 cup heavy cream and 1 cup whole milk.
• pure maple syrup: Use maple-flavored syrup if needed, though pure syrup gives the best flavor.
• toasted pecans: Substitute walnuts or skip nuts entirely for a nut-free version.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Small saucepan (for glaze)